This recipe came about after I had an excess of sour cream from baking cakes. I wanted to use the sour cream to make a savoury dish with chicken and after getting some inspiration online paprika chicken seemed like the ideal dish, and it was a hit with the family. Here’s my ad-hoc recipe.


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Paprika Chicken with Sour Cream

Serves: 4

Preparation Time: 1 – 24 hours

Cooking Time: 25 – 35 minutes


  • 1 kg chicken thigh fillets cut into bite sized pieces
  • 2 tbsp garlic powder
  • 1 tbsp smokey paprika
  • 2 tbsp light olive oil
  • 1.5 onion finely chopped
  • 4 cloves garlic crushed
  • pepper to taste
  • 1 tsp smokey paprika (additional to the above)
  • 236 ml chicken stock
  • 236 ml sour cream


  1. Mix the chicken, garlic powder and the tablespoon of paprika and marinade for one hour (or overnight).
  2. Heat one tablespoon of the olive oil in a deep frying pan and on a high heat brown off the chicken pieces in batches for around 2 minutes per side. Set aside
  3. Add the remaining oil to the pan use a wooden spoon to scrape loose any brown bits from the bottom before adding in the onions. Sautee on a medium heat until the onions are soft and translucent, around 3-5 minutes.
  4. Add the crushed garlic, the teaspoon of paprika and the chicken, and mix well before adding in the chicken stock. Simmer for 20 minutes.
  5. Remove from the heat and drizzle the sour cream on top.


  • Garnish with chopped spring onions.
  • Serve with rice or mashed potatoes.
  • For the chicken stock I use two chicken Oxo cubes dissolved in 236 ml of hot water.

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