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Sauteed chicken with smoked paprika & sour cream


  • Season the chicken with salt, sprinkle with 2 tbsp paprika and then rub in with your hands until evenly coated.
  • Heat a thin layer of oil in a large heavy-bottomed pan over a moderate heat. Add the chicken in one layer, skin side down, cover and gently cook until brown on all sides. Then remove and set aside.  
  • Add the onion to the pan with a little fresh oil, if needed, and gently saute until tender. Then add the stock with the remaining paprika, the parsley, a pinch of salt, the tomato pasta sauce and capsicum. Mix well and bring to the boil. Turn the heat down, return the chicken in one layer, cover and simmer for about 30-40 mins until tender, turning every now and again. When ready, remove the chicken, taste the sauce for seasoning and reduce if needed.
  • Place the chicken on individual plates, spoon the drained sauce over the top and serve with a dollop of sour cream.


  • 1 large chicken, portioned
  • sea salt
  • 3 tbsp smoked paprika (or normal paprika)
  • olive oil
  • 1 onion, chopped
  • 1 cup chicken stock
  • 1 heaped tbsp chopped fresh parsley
  • 2 tbsp tomato pasta sauce
  • 4-6 pieces roasted red capsicum, sliced
  • 1 small tub sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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