Paprika chicken with soured cream and noodles

Courtesy of: LoSalt
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Servings: 4
Prep: 10 min.
Cook: 30 min.
Total Time: 40 min.


Just when you thought you’ve tried every chicken recipe, here comes a kicking new chicken dish. Balance the spice of paprika with a dollop of sour cream.


  • 3 tablespoons olive oil
  • 8 boneless skinless chicken breasts, cubed
  • 1 large onion, finely sliced
  • 2 red peppers, halved seeded and roughly chopped
  • 2 garlic cloves, crushed
  • 3 tablespoons tomato purèe
  • 4 heaped teaspoons paprika
  • 1 tablespoon red wine vinegar or sherry
  • 1.5 cups of tomato juice or chicken stock
  • buttered ribbon pasta or noodles
  • 4 tablespoons soured cream and chopped chives, to serve
  • LoSalt and freshly ground black pepper


  1. Heat 1 tablespoon olive oil in a saute or deep frying pan over a medium heat.
  2. Season the chicken and add to the pan.
  3. Fry for about 4 minutes until browned all over.
  4. Lift out of the frying pan and set aside.
  5. Heat the remaining oil in the pan and fry the onion and peppers for about 3 minutes, until it is just softened, then add the garlic and cook for a further minute.
  6. Now add the tomato puree to the pan, and cook for 1 minute, Stir in the paprika, vinegar and tomato juice or stock.
  7. Bring to the boil and boil for 2 minutes.
  8. Return the chicken to the pan, cover and simmer for 10 minutes.
  9. Stir well and simmer with the lid off for another 8 minutes, or until the sauce is thickened and the chicken cooked through.
  10. Taste and check the seasoning and serve in bowls with buttered noodles, a dollop of soured cream and a sprinkling of chives.