Mary Berry Chicken Paprika Recipe [Tips & Tricks]

If you’re looking for a dish that’s packed with flavor, easy to make, and totally satisfying, Mary Berry’s chicken paprika recipe should definitely be on your radar. This recipe brings together tender chicken, a rich, smoky paprika sauce, and a hint of creaminess that makes every bite irresistible.

It’s the kind of dish that feels comforting yet special, perfect for a cozy dinner or even a dinner party. With Mary Berry’s expertise, you know you’re getting a tried-and-true recipe that’s sure to impress, so why not give it a try and elevate your meal game?.

Mary Berry Chicken Paprika Recipe

Ingredients Needed

To create a dish that’s as warm and comforting as Mary Berry’s Chicken Paprika, you’ll need a carefully selected combination of ingredients that combine to offer a rich and flavorful experience. Here’s what you’ll need:

1. Chicken: The star of the show is, of course, chicken. Bone-in, skin-on chicken thighs work best for this dish, as they offer rich flavor and stay tender throughout the cooking process. If you prefer, boneless chicken thighs or chicken breasts could also work, but bone-in thighs are preferred for their juiciness.

2. Paprika: As the name suggests, paprika is the hero spice in this recipe. It adds a smoky, earthy flavor to the sauce. A good quality Hungarian or Spanish paprika will bring out the full depth of flavor, as these varieties are known for their richness and smokiness.

3. Onions: Yellow or white onions are essential for building the base flavor of this dish. As they cook down, they become sweet and tender, enhancing the overall richness of the sauce.

4. Garlic: Fresh garlic is key for its aromatic kick. It balances the sweetness of the onions and complements the paprika’s deep flavor.

5. Tomatoes: A can of chopped tomatoes brings acidity and freshness to the dish, cutting through the richness of the chicken and paprika.

6. Chicken Stock: A good chicken stock is necessary to build a flavorful sauce. The stock ties all the ingredients together, adding depth and moisture to the dish. If possible, opt for homemade stock, but store-bought works fine too.

7. Cream: To finish the sauce and make it silky, heavy cream is added. It gives the dish a luxurious richness, balancing the smoky heat of the paprika.

8. Herbs: Fresh thyme or bay leaves add an herbal note to the sauce, offering balance to the spiced richness. Fresh parsley, chopped finely, is used as a garnish, giving a touch of freshness to the final dish.

9. Olive Oil: To sauté the chicken and vegetables, a good quality olive oil is essential for browning and developing flavor.

10. Salt and Pepper: As always, seasoning is crucial. Salt enhances the flavor of all the ingredients, while freshly ground black pepper provides a subtle heat.

Equipment Needed

The right equipment is essential to making Mary Berry’s Chicken Paprika. Here’s what you’ll need:

1. Large Skillet or Dutch Oven: A wide, heavy-bottomed skillet or Dutch oven is the ideal cookware for this dish. It allows for even heat distribution and provides ample space to brown the chicken and cook down the onions and garlic. A Dutch oven also retains heat well, making it perfect for simmering the dish until it’s tender.

2. Wooden Spoon or Tongs: A sturdy wooden spoon or a pair of tongs are essential for turning the chicken and stirring the ingredients as they cook. Wooden spoons won’t scratch your pan, and tongs make it easier to handle the chicken without piercing the meat.

3. Chopping Board and Knife: You’ll need a sharp knife for chopping the onions, garlic, and herbs. A solid chopping board will make the prep work easier and safer.

4. Measuring Cups and Spoons: Accurate measurements are key for creating a balanced flavor, especially when adding ingredients like paprika, herbs, or stock. Measuring spoons and cups will ensure you get the right amount every time.

5. Lid for Simmering: A lid is useful for covering the pan while the chicken simmers. It helps lock in moisture and allows the chicken to cook evenly and thoroughly without drying out.

6. Serving Platter or Dish: Once the chicken is cooked, you’ll need a serving platter to transfer it to. This will allow you to present the dish beautifully, and the rich sauce can be spooned over the chicken and served alongside.

How To Make Mary Berry’s Chicken Paprika

Making Mary Berry’s Chicken Paprika is a straightforward, step-by-step process that rewards you with a comforting and flavorful dish. Here’s how to do it:

1. Prepare the Chicken: Start by seasoning the chicken with salt, pepper, and a sprinkle of paprika on both sides. This simple step helps to ensure the meat is well-seasoned before it goes into the pan.

2. Brown the Chicken: Heat a tablespoon of olive oil in your Dutch oven or large skillet over medium-high heat. Once the oil is hot, add the chicken, skin-side down. Allow the chicken to brown for about 5-7 minutes, or until the skin is golden and crispy. Flip the chicken and brown the other side for another 5-7 minutes. Once browned, remove the chicken from the pan and set it aside.

3. Sauté the Onions and Garlic: In the same pan, add another drizzle of olive oil, if necessary. Add the chopped onions and sauté them for 5-6 minutes until they become soft and translucent. Add the garlic and cook for another 1-2 minutes, stirring constantly to avoid burning.

4. Add the Paprika: Sprinkle the paprika into the pan with the onions and garlic. Stir it well to coat the onions and garlic in the spice, allowing the paprika to toast slightly. This step will deepen the flavors and bring out the smokiness of the paprika.

5. Add Tomatoes and Stock: Pour in the chopped tomatoes and chicken stock, stirring to combine. The stock will help deglaze the pan, lifting any flavorful bits that have stuck to the bottom from browning the chicken.

6. Simmer the Chicken: Return the browned chicken to the pan, skin-side up. Add a sprig of thyme or a bay leaf for extra flavor. Reduce the heat to low, cover, and let the dish simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.

7. Finish with Cream: Once the chicken is cooked, remove it from the pan again and set it aside. Stir in the heavy cream, adjusting the amount depending on how rich you want the sauce. Let the sauce simmer for another 5 minutes to thicken slightly.

8. Serve: Return the chicken to the pan and spoon some of the sauce over it. Garnish with fresh parsley and serve hot.

Expert Tips

1. Use Bone-in, Skin-on Chicken Thighs: For the best flavor and juiciness, bone-in, skin-on chicken thighs are ideal. The skin crisps up beautifully when browned, and the bones impart extra richness to the sauce. If you’re using boneless thighs or breasts, make sure not to overcook them to prevent dryness.

2. Toast the Paprika: When you add the paprika to the onions and garlic, make sure to let it toast for a minute or two. This brings out the smoky depth and prevents the raw spice flavor from overpowering the dish.

3. Adjust the Cream: The heavy cream adds a luscious richness to the sauce, but you can adjust how much you use based on your taste preferences. For a lighter sauce, use less cream or swap it for Greek yogurt or sour cream for a tangy twist.

4. Enhance with Lemon: A squeeze of lemon juice at the end can brighten the flavors and balance the richness of the sauce. This is an optional step but adds a fresh contrast.

5. Simmer Gently: Don’t rush the simmering process. Allow the chicken to cook slowly over low heat to ensure it’s tender and juicy, and the flavors have time to meld together.

6. Serve with a Starch: Mary Berry’s Chicken Paprika pairs wonderfully with mashed potatoes, rice, or even crusty bread to soak up the flavorful sauce.

Mary Berry’s Chicken Paprika is an incredibly satisfying dish that combines the richness of slow-braised chicken with the warmth of paprika, creating a flavorful, aromatic sauce. By carefully selecting your ingredients and following the simple steps, you can make a meal that’s perfect for family dinners or any occasion that calls for a comforting meal.

The key to success is in the quality of the paprika, the tenderness of the chicken, and allowing the sauce to develop depth through a slow simmer. With a few expert tips to elevate the dish, this is a recipe that will surely become a favorite in your culinary repertoire. Enjoy!.

Easy Recipe Variations For Mary Berry’s Chicken Paprika

Mary Berry’s Chicken Paprika recipe, beloved for its simplicity and comforting flavors, is a fantastic base for creativity in the kitchen. By adding or swapping ingredients, you can give the dish a fresh twist or cater it to your personal preferences. Here are some easy and delightful variations to try:

1. Vegetarian Twist: For a meatless version of this dish, substitute the chicken with hearty vegetables like cauliflower, mushrooms, or butternut squash. These ingredients will absorb the flavors of the paprika sauce just as well as chicken, offering a satisfying alternative for vegetarians. You can even use tofu or tempeh for added protein.

2. Spicy Chicken Paprika: If you enjoy a little heat in your meals, consider adding a touch of cayenne pepper, chili flakes, or fresh chopped chili to the dish. This will give your chicken paprika a spicy kick without overpowering the dish’s original essence. A sprinkle of smoked paprika or hot paprika also adds depth and warmth to the flavor.

3. Smoked Paprika: While the recipe may call for regular paprika, swapping in smoked paprika can lend a deeper, more robust flavor profile to the dish. The smoky undertones will elevate the chicken, especially when paired with rich, creamy sauces or roasted vegetables.

4. Creamy Chicken Paprika: For a richer dish, try adding a dollop of sour cream, double cream, or even a splash of white wine at the end of cooking. This creates a luscious, velvety sauce that complements the smoky paprika perfectly. The cream will soften the sharpness of the spices and add a luxurious touch to the dish.

5. Adding Vegetables: You can easily enrich this dish by incorporating vegetables like bell peppers, onions, or even carrots into the mix. They will not only contribute to the overall flavor but also make the dish heartier. Roasting the veggies alongside the chicken creates a wonderful depth of flavor, infusing the sauce with a sweetness from the caramelization.

6. Herb Infusion: Mary Berry’s original recipe uses classic herbs like thyme, but you can experiment with other herbs to tweak the flavor profile. Try adding rosemary, oregano, or bay leaves for a Mediterranean touch. Fresh basil or parsley can be sprinkled on top just before serving for a burst of color and freshness.

7. Citrus Twist: A squeeze of lemon or lime juice just before serving can cut through the richness of the sauce, adding a refreshing contrast. Alternatively, a zest of lemon can be added to the sauce while cooking for a tangy brightness that pairs beautifully with the smoky flavors.

Best Practices To Store Leftovers

When it comes to storing leftovers from Mary Berry’s Chicken Paprika, it’s important to do so properly to preserve its flavor and ensure food safety. Here are some best practices for storing and reheating this dish:

1. Cool Properly: After you’ve finished eating, allow the chicken paprika to cool to room temperature before storing it in the refrigerator. Avoid leaving the food out for more than two hours, as bacteria can grow rapidly at room temperature. If you’re in a rush, try dividing the dish into smaller portions to help it cool faster.

2. Use Airtight Containers: To prevent the chicken and sauce from drying out, store your leftovers in airtight containers. Glass containers are especially good as they don’t absorb odors and keep the food fresh. You can also use plastic containers, but make sure the lids seal tightly.

3. Refrigeration: Leftover Chicken Paprika should be stored in the refrigerator and consumed within 3 to 4 days. The combination of creamy sauces and chicken makes this dish more perishable than others, so it’s crucial not to leave it too long.

4. Freezing: If you want to keep the dish longer, freezing is an option. However, creamy sauces can sometimes separate when frozen and thawed, so it’s important to note that the texture might change slightly. To freeze, transfer the chicken paprika to a freezer-safe container, and be sure to label it with the date. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before reheating.

5. Reheating: When reheating, do so gently on the stovetop over low to medium heat. Add a splash of water or stock to help restore the sauce’s original texture if it has thickened too much. If reheating in the microwave, cover the dish with a microwave-safe lid or wrap to prevent it from drying out, and heat in intervals, stirring in between.

6. Avoid Repeated Reheating: To preserve the quality of the dish, it’s best to only reheat leftovers once. Repeated reheating can affect the texture of the chicken and sauce, and may also increase the risk of foodborne illness.

What Goes Well With Chicken Paprika

Mary Berry’s Chicken Paprika is a wonderfully versatile dish that pairs beautifully with many sides. The rich, smoky flavors of the paprika are complemented by various textures, so when planning your meal, think about balance in both flavor and texture. Here are some fantastic accompaniments:

1. Rice: A simple, fluffy white rice or a creamy risotto works wonderfully with the chicken paprika. The rice soaks up the flavorful sauce, making it a satisfying and filling addition. You could also try a wild rice blend for a nuttier flavor or even a lemon-infused rice for a fresh contrast.

2. Mashed Potatoes: Creamy mashed potatoes are always a great side for a hearty dish like Chicken Paprika. The smooth texture of the potatoes pairs perfectly with the rich sauce, and their neutral flavor acts as a lovely balance to the bold paprika.

3. Crusty Bread: A loaf of crusty, freshly baked bread is perfect for mopping up the paprika sauce. You can serve the bread on the side, or even use it to make a sandwich if you have leftover chicken paprika the next day.

4. Roasted Vegetables: Roasted root vegetables such as carrots, parsnips, or sweet potatoes complement the smoky and savory flavor of the chicken. The natural sweetness of these veggies provides a beautiful contrast to the spiced sauce. You could also serve with roasted Brussels sprouts or green beans for a bit of crunch and color.

5. Green Salad: A fresh salad with crisp greens, such as arugula, spinach, or mixed lettuce, can add a refreshing contrast to the richness of the chicken paprika. Add a tangy vinaigrette for an extra burst of flavor, or toss in some sliced avocado for creaminess.

6. Steamed Broccoli or Asparagus: Both broccoli and asparagus are fantastic side dishes that offer a slight bitterness to balance the dish’s richness. Their slight crunch and earthy flavor create a lovely juxtaposition to the tender chicken and creamy sauce.

Conclusion

Mary Berry’s Chicken Paprika is a comforting, flavorful dish that offers endless opportunities for customization and experimentation. Whether you’re adding spice, creaminess, or vegetables, the basic recipe serves as a fantastic canvas for creativity in the kitchen.

Storing leftovers properly ensures that the dish remains as delicious as when it was first made, and when paired with complementary sides like rice, roasted vegetables, or mashed potatoes, you’ve got a hearty and satisfying meal. From its ease of preparation to its comforting flavors, Chicken Paprika is a versatile recipe that can adapt to a wide range of tastes and occasions, making it a meal you’ll return to time and time again.

FAQs

What Ingredients Do I Need For Mary Berry’s Chicken Paprika?

For Mary Berry’s Chicken Paprika, you’ll need chicken thighs or breasts, onion, garlic, red pepper, paprika, ground cumin, tomato purée, chicken stock, olive oil, and sour cream. Salt, pepper, and fresh parsley are optional for garnish.

Can I Use Chicken Breasts Instead Of Thighs In Mary Berry’s Chicken Paprika Recipe?

Yes, you can substitute chicken breasts for chicken thighs in Mary Berry’s Chicken Paprika. However, chicken thighs are often preferred for their tenderness and flavor. If using chicken breasts, make sure not to overcook them to prevent dryness.

What Type Of Paprika Should I Use In Mary Berry’s Chicken Paprika Recipe?

Mary Berry’s Chicken Paprika recipe calls for sweet paprika, which provides a mild and slightly sweet flavor. You can use smoked paprika for a deeper, smokier taste, or a hot paprika if you prefer a spicier dish.

How Can I Make Mary Berry’s Chicken Paprika Recipe Spicier?

To add more heat to the dish, you can use hot paprika instead of sweet paprika or include a pinch of chili flakes. Adjust the spice level to your preference by tasting as you go.

Can I Prepare Mary Berry’s Chicken Paprika Recipe Ahead Of Time?

Yes, you can prepare Mary Berry’s Chicken Paprika ahead of time. It’s a great dish to make in advance and can be stored in the refrigerator for up to 2 days. Reheat gently before serving, and add the sour cream just before serving for the best texture.

Is Mary Berry’s Chicken Paprika Recipe Suitable For Freezing?

Yes, Mary Berry’s Chicken Paprika can be frozen for up to 3 months. To freeze, allow the dish to cool completely, then store it in an airtight container. When ready to eat, thaw overnight in the fridge and reheat thoroughly.

What Can I Serve With Mary Berry’s Chicken Paprika?

Mary Berry’s Chicken Paprika pairs wonderfully with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce. A simple green salad or steamed vegetables can also complement the dish.

Can I Make Mary Berry’s Chicken Paprika Recipe Dairy-free?

Yes, you can make Mary Berry’s Chicken Paprika dairy-free by omitting the sour cream. Instead, you can use a dairy-free alternative like coconut cream or a plant-based yogurt for a similar creamy texture.

How Long Does It Take To Cook Mary Berry’s Chicken Paprika?

Mary Berry’s Chicken Paprika takes about 45 minutes to 1 hour to cook. This includes browning the chicken and simmering it with the paprika sauce until it’s tender and the flavors have melded together.

What Can I Substitute For Chicken Stock In Mary Berry’s Chicken Paprika Recipe?

If you don’t have chicken stock, you can use vegetable stock or even water with a little seasoning to add depth of flavor. Bouillon cubes or granules are also a convenient option for creating a quick broth.