This Mary Berry Chicken Paprika is a rich and flavourful dish, perfect for casual entertaining. Tender chicken breasts are layered over caramelised onions, then topped with a creamy, smoky paprika sauce, crispy chorizo, and green olives for a bold and comforting meal.
The best part? You can make it ahead of time and finish it in the oven before serving. Pair it with long-grain and wild rice for a hearty dinner.
Ingredients Needed:
- 115g (4oz) chorizo, cut into 1cm (½in) cubes
- 3 tbsp olive oil
- 1 onion, halved lengthways and thinly sliced
- 2 garlic cloves, finely chopped
- 4 skinless, boneless chicken breasts (140g / 5oz each)
- Salt and freshly ground black pepper
- 250g (9oz) chestnut mushrooms, sliced 1cm (½in) thick
- 2 tsp paprika
- 1 tsp cornflour
- 150ml (5fl oz) chicken stock
- 170ml full-fat soured cream
- 12 pitted green olives
- 1 tbsp chopped fresh flat-leaf parsley, to garnish
How To Make Chicken Paprika
- Crisp the chorizo: Heat a large non-stick frying pan over medium heat. Add the chorizo and fry for 2–3 minutes, stirring frequently, until crispy. Remove with a slotted spoon and drain on kitchen paper. Keep 1 tbsp of the chorizo oil in the pan, discarding the rest.
- Cook the onions and garlic: Add 1 tbsp of olive oil to the pan. Once hot, stir in the onion and garlic and fry for 6–8 minutes, until softened and lightly browned. Spread the onion mixture across the bottom of a 1.7–2 litre baking dish.
- Brown the chicken: Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6. Heat another 1 tbsp of oil in the pan, season the chicken with salt and black pepper, and brown for 10 minutes, turning once. Place the chicken on top of the onions in the baking dish.
- Make the paprika sauce: Add the final 1 tbsp of oil to the pan, then stir in the mushrooms. Season with black pepper and fry for 3 minutes until starting to brown. Stir in the paprika and cornflour, then pour in the chicken stock, scraping up any browned bits from the pan. Simmer for 1 minute, then stir in the soured cream and heat gently until just starting to bubble.
- Assemble and bake: Pour the creamy mushroom sauce over the chicken, then scatter over the crispy chorizo and green olives. Cover with foil and bake for 15–20 minutes, until bubbling around the edges.
- Serve and enjoy: Sprinkle with fresh parsley and serve hot with long-grain and wild rice or crusty bread.
Recipe Tips
- Use the chorizo oil for extra flavour: The oil left after frying the chorizo adds a smoky depth to the onions—just don’t use too much, as it can be overpowering.
- Don’t boil the soured cream: Heat it gently to prevent it from splitting.
- Make ahead: You can assemble the dish ahead of time and refrigerate it. If baking from cold, allow an extra 10–15 minutes in the oven.
How To Store & Reheat Leftovers
Storing in the fridge: Cool completely and store in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven at 180°C (160°C fan) / 350°F for 15 minutes, or until heated through.
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