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Chicken with Paprika and Soured Cream



Serves 2–3

340g Red Tractor chicken mini fillets
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
2 tsp smoked paprika
1 tsp sundried tomato paste
300ml chicken stock
250g chestnut mushrooms, halved
170ml soured cream
chopped parsley to garnish

Chicken Paprika_600_384


Heat the oil in a non-stick sauté pan and brown the chicken fillets on all sides. Drain on kitchen paper.

Add the onion, garlic and paprika to the pan and cook for 3 minutes until softened. Stir in the tomato paste and stock, then return the chicken pieces to the pan and season.

Bring to the boil, cover and simmer gently for 15 minutes until the chicken is tender and cooked through. Add the mushrooms to the pan and simmer for a further 5 minutes.

Stir in the soured cream and sprinkle with the chopped parsley.

Serve with steamed rice and curly kale.

Recipe kindly supplied by Waitrose.  More than 5,000 recipes can be found at