Mary Berry’s Chicken Paprika is a comforting, mildly spiced chicken dish that brings together tender pieces of chicken, sweet and smoky paprika, creamy sauce, and often a touch of tang from sour cream or crème fraîche. It’s a recipe rooted in Hungarian culinary traditions but softened and simplified with Mary Berry’s signature British home-cooking style.
This dish is all about balance-flavorful but not overwhelming, rich but not too heavy. It’s perfect for a cozy weeknight dinner yet elegant enough for a casual dinner party. What makes Mary Berry’s version particularly enticing is how easily it comes together while still delivering layers of flavor that taste like you’ve been cooking for hours.
Mary Berry’s Chicken Paprika Recipe
Ingredients Needed
To capture the essence of Mary Berry’s Chicken Paprika, the ingredients should be fresh, flavorful, and well-prepared. Here’s what you’ll need:
For The Chicken And Sauce
- Chicken thighs (skinless and boneless) – 6 to 8 pieces; thighs stay moist and tender during cooking.
- Onion – 1 large, finely chopped; forms the aromatic base.
- Garlic cloves – 2 to 3, minced or crushed; for depth and warmth.
- Sweet paprika – 2 tablespoons; the star of the dish, providing smokiness and a deep red hue.
- Smoked paprika – Optional, 1 teaspoon; adds extra dimension if you like a more robust flavor.
- Red bell pepper – 1, sliced thinly; for sweetness and color.
- Tomato purée (or passata) – 2 tablespoons; thickens and enriches the sauce.
- Chicken stock – About 200 ml; forms the sauce base and keeps everything moist.
- Sour cream or crème fraîche – 100 ml; stirred in at the end to create a luxurious, velvety sauce.
- Salt and freshly ground black pepper – to taste.
- Olive oil or sunflower oil – for frying.
Optional Additions
- Fresh parsley – chopped, for garnish.
- Lemon juice – a squeeze can balance the richness.
- Flour – 1 tablespoon, for dusting the chicken if a slightly thicker sauce is desired.
Equipment Needed
No fancy gadgets here-just good, solid kitchen basics:
- Large non-stick frying pan or sauté pan – Ideally one with a lid, to simmer the chicken and sauce gently.
- Sharp kitchen knife – For prepping the vegetables and trimming the chicken.
- Chopping board – One for vegetables, and one for meat if possible.
- Measuring spoons and cups – Precision matters, especially with the paprika.
- Wooden spoon or spatula – To stir and scrape up all that delicious flavor from the bottom of the pan.
- Tongs – For turning the chicken while browning.
- Serving dish – Optional, but plating this attractively makes it all the more satisfying.
Instructions To Make Mary Berry’s Chicken Paprika
Let’s get into the heart of the recipe with a step-by-step walkthrough:
1. Prepare The Chicken
- Trim any excess fat from the chicken thighs and season lightly with salt and pepper.
- If desired, dust them with a little flour to help them brown better and slightly thicken the sauce later on.
2. Sear The Chicken
- Heat 1-2 tablespoons of oil in the frying pan over medium-high heat.
- Add the chicken pieces and brown them for about 3-4 minutes per side, just until golden. Don’t worry about cooking them through at this stage.
- Remove and set aside on a plate.
3. Sauté The Aromatics
- In the same pan (add a bit more oil if needed), lower the heat to medium.
- Add the chopped onion and cook for 5-6 minutes until soft and golden.
- Stir in the garlic and cook for another 30 seconds.
4. Add Paprika And Tomato
- Sprinkle in the sweet paprika (and smoked paprika if using) and stir constantly for 30 seconds-this “blooms” the spice, releasing its flavor.
- Quickly add the tomato purée and red bell pepper slices, stirring well to coat.
5. Simmer The Sauce
- Return the browned chicken to the pan, nestling it into the onion and pepper mixture.
- Pour in the chicken stock until it nearly covers the chicken.
- Bring to a gentle boil, then reduce the heat and cover. Simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
6. Finish With Creaminess
- Remove the lid and stir in the sour cream or crème fraîche.
- Allow the sauce to heat through gently, but don’t let it boil after adding the cream-it could split.
- Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
Tips And Tricks
Here’s how to elevate your Chicken Paprika game, Mary Berry-style:
- Paprika freshness matters: Paprika loses its flavor over time. Make sure yours is bright red and aromatic.
- Don’t burn the paprika: It turns bitter quickly, so stir it just enough before adding liquids.
- Use chicken thighs: Breast meat dries out easily, while thighs remain succulent and flavorful.
- Balance the sauce: If it tastes too rich, a splash of lemon juice or a pinch of sugar can restore harmony.
- Make ahead: This dish actually improves as it sits, so consider making it a few hours (or a day) ahead and gently reheating.
- Serving suggestions: Serve over fluffy rice, buttered noodles, mashed potatoes, or even with rustic crusty bread to mop up the sauce.
- Vegetarian twist: Substitute mushrooms and chunks of roasted aubergine (eggplant) for the chicken for a delicious meat-free version.
Mary Berry’s Chicken Paprika is the epitome of home-cooked comfort with a sophisticated twist. It’s a dish that speaks of cozy kitchens, warm dinners with loved ones, and the joy of flavorful simplicity. With its golden chicken, rich paprika-infused sauce, and the luscious cream finish, it’s no wonder this recipe has become a favorite in many households.
Whether you’re a novice cook looking for a reliable winner or a seasoned home chef seeking a classic to add to your repertoire, Chicken Paprika offers both ease and elegance. And just like Mary Berry herself would insist-keep it simple, keep it delicious, and always cook with love.
Easy Recipe Variations For Mary Berry’s Chicken Paprika
Mary Berry’s Chicken Paprika is a dish celebrated for its bold flavors and comforting texture. The beauty of this dish lies in its simplicity, but like any great recipe, it offers plenty of room for delicious variations. Here are a few ways to adapt and make this dish your own, while keeping that signature smoky, paprika-infused flavor at the forefront.
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Add Vegetables for Extra Texture and Nutrients
One of the easiest and most nutritious variations you can make is by adding more vegetables. Roasted peppers, onions, and even zucchini work wonderfully with the paprika sauce. These vegetables add sweetness and earthiness that complement the smoky and spicy undertones of the chicken. For a heartier dish, try adding potatoes, sweet potatoes, or even butternut squash. These additions will soak up the rich sauce, creating a more filling meal that’s packed with flavor.
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Spice it Up
If you’re a fan of heat, you can experiment with different types of paprika to alter the spice level. While the recipe traditionally calls for sweet paprika, you can switch it up with hot paprika or smoked paprika for a deeper, more intense flavor. If you want to kick it up a notch, adding a pinch of cayenne pepper or a chopped fresh chili can take the heat to the next level without overshadowing the dish’s primary flavors.
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Herb Enhancements
Mary Berry’s version is simple and relies on the flavor of paprika to shine, but you can introduce fresh herbs to elevate the profile. Fresh thyme, rosemary, or bay leaves added during cooking can create a richer, more aromatic depth to the sauce. Parsley or chives sprinkled over the top just before serving gives a fresh, bright contrast to the rich flavors of the dish.
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Use Different Proteins
While chicken is the star of the show, this dish can be adapted to suit other proteins. Try using boneless, skinless chicken thighs for a juicier, more tender result. Alternatively, turkey breast or pork tenderloin can be substituted for chicken to create a different spin on the dish. For a vegetarian variation, you can replace the chicken with hearty mushrooms, such as portobello or shiitake, which absorb the paprika sauce beautifully and provide a meaty texture.
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Add Dairy for Creaminess
If you prefer a creamy texture to your sauce, you can add a dollop of sour cream or a splash of heavy cream towards the end of cooking. This variation transforms the dish into a rich, velvety experience, making the paprika sauce even more indulgent. For a lighter version, Greek yogurt can be used as a substitute for sour cream.
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Serve with Different Carbs
While the classic Mary Berry recipe is typically served with rice or potatoes, you can mix things up by pairing it with couscous, polenta, or quinoa for a slightly different texture. You could even try it with a side of buttery mashed potatoes, which will complement the rich, smoky sauce perfectly. If you’re looking for something low-carb, cauliflower rice is a great alternative that still allows you to enjoy the full flavors of the dish without the extra starch.
Storing Leftovers
When you’ve made a batch of Mary Berry’s Chicken Paprika, you may find yourself with delicious leftovers that can be just as satisfying the next day. Proper storage ensures the meal stays fresh and safe to eat while preserving its flavors.
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Cooling Down
The key to storing leftovers is to allow them to cool properly before refrigerating. Leaving the chicken paprika at room temperature for more than two hours can increase the risk of bacterial growth. Ideally, let it cool for about 30 minutes after serving before transferring it to an airtight container.
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Refrigeration
Store any leftover chicken paprika in a sealed, airtight container in the fridge for up to 3 days. The flavors often deepen after sitting overnight, so your leftovers could be even more flavorful the next day! If you’ve added vegetables like peppers or zucchini, they should keep their texture, though softer vegetables may lose some of their bite upon reheating.
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Freezing
If you want to store the dish for longer, freezing is a great option. Transfer the chicken paprika into a freezer-safe container and seal tightly. Be sure to label it with the date so you can keep track of its age. It will last up to 3 months in the freezer, though the texture of the chicken might change slightly when reheated. When you’re ready to eat it, thaw it in the fridge overnight before reheating.
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Reheating
The best way to reheat chicken paprika is to do so gently on the stove or in the microwave. If you’re reheating on the stovetop, use low heat and add a splash of water or broth to keep the sauce from becoming too thick. Stir occasionally to ensure the chicken reheats evenly and doesn’t dry out. When using the microwave, cover the dish with a microwave-safe lid or wrap to prevent the chicken from drying out, heating it in 1-minute intervals and stirring between each session.
What To Eat With Mary Berry’s Chicken Paprika?
While Mary Berry’s Chicken Paprika is delicious on its own, it’s even better when served with complementary side dishes that balance the richness of the paprika sauce. Here are a few ideas for what to serve alongside:
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Rice
A classic pairing with chicken paprika, rice absorbs the flavorful sauce beautifully, providing a neutral base that complements the dish. You can opt for plain white rice, fragrant jasmine rice, or even brown rice for added texture and fiber. For a more aromatic twist, you can cook the rice with a little saffron or turmeric for a golden hue and subtle fragrance.
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Crusty Bread
A thick slice of crusty bread, like a baguette or ciabatta, is perfect for sopping up the delicious sauce. The contrast between the soft interior and crunchy crust makes it a satisfying addition to the meal, and there’s something irresistibly comforting about dipping bread into rich, smoky sauces.
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Green Vegetables
Fresh, vibrant vegetables like sautéed spinach, roasted Brussels sprouts, or steamed green beans make a wonderful contrast to the heavier, saucy chicken. Their slight bitterness or freshness helps to cut through the richness of the paprika and adds a burst of color to the plate.
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Mashed Potatoes
If you’re looking for something a bit more indulgent, mashed potatoes are a great choice. Creamy mashed potatoes complement the smoky sauce, and the combination of tender chicken and fluffy potatoes creates a comforting, hearty meal that’s sure to satisfy.
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Couscous or Quinoa
For a slightly lighter, grain-based option, couscous or quinoa can be a great alternative to rice or potatoes. Their light, fluffy textures pair well with the rich sauce of the chicken paprika, and quinoa, in particular, adds a nutty flavor that enhances the overall dish.
Conclusion
Mary Berry’s Chicken Paprika is a timeless, versatile dish that combines simple ingredients with bold flavors. Its smoky, rich paprika sauce creates an unforgettable depth of flavor that pairs beautifully with a variety of sides, from rice to mashed potatoes, and allows for endless variations depending on your preferences. Whether you’re adding extra veggies, spicing things up, or experimenting with different proteins, this recipe serves as the perfect foundation for creating a meal that suits your taste.
Storing leftovers is easy with the right methods, allowing you to enjoy the dish for days to come. Whether you choose to refrigerate, freeze, or reheat, the flavors often intensify, making it even more delicious the second time around. And when it comes to what to serve alongside the dish, the options are vast, from rice to roasted vegetables, ensuring that you can tailor the meal to any occasion.
FAQs
What Ingredients Do I Need For Mary Berry’s Chicken Paprika Recipe?
For Mary Berry’s chicken paprika recipe, you will need chicken thighs (bone-in, skin-on for the best flavor), paprika, garlic, onions, red peppers, tomatoes, chicken stock, and fresh parsley. Additionally, a few optional ingredients can include sour cream or double cream to add richness to the sauce. The recipe also calls for seasoning with salt and pepper to taste.
How Do I Prepare The Chicken For Mary Berry’s Chicken Paprika Recipe?
Start by seasoning the chicken thighs with salt, pepper, and a generous amount of paprika. In Mary Berry’s recipe, the chicken is first browned in a pan to create a flavorful crust. This step enhances the dish’s flavor by locking in the juices before braising it with the other ingredients. Once browned, remove the chicken and set it aside before adding the onions, garlic, and peppers to the pan for the next stage of cooking.
Can I Make Mary Berry’s Chicken Paprika Recipe In Advance?
Yes, you can definitely make Mary Berry’s chicken paprika recipe ahead of time. In fact, it often tastes better the next day as the flavors continue to develop. After cooking, let the dish cool and store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm it gently in a pan or microwave, adding a splash of water or stock if needed to loosen the sauce.
