Not-Too-Spicy Paprika Chicken

Not-Too-Spicy Paprika Chicken


Servings 8
Time Needed Prep
Ingredients 9
Difficulty Easy

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  • 2000 g Chicken Thigh Fillets cut into chunks
  • 1 tbsp Olive Oil
  • 2 Onion thinly sliced
  • 2 tsp Garlic minced
  • 1.5 tbsp Sweet Paprika
  • 1 tsp Fennel Seeds
  • 400 g Tomato diced, (or one can, alternatively use fresh tomatoes, including cherry tomatoes)
  • 1.5 cups Chicken Stock
  • 0.3 cup Sour Cream

Nutrition Information

Qty per
422g serve
Qty per
Energy 849.53696428571kcalcal 201.24352528865kcalcal
Protein 31.167829458293gg 7.3832265569gg
Fat (total) 62.671938998082gg 14.846113201506gg
 - saturated 10.298904961649gg 2.4396677581154gg
Carbohydrate 42.946219439118gg 10.17336379826gg
 - sugars 12.423632670182gg 2.9429862861128gg
Dietary Fibre 3.8165639980825gg 0.90409108226344gg
Sodium 1026.2230357143mgmg 243.09800529187mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

We think it’s a great idea to introduce your family to different foods and flavours, and this Not-Too-Spicy Paprika Chicken might be a winner. It’s not too hot, so most kids will be happy to have a go at it, but it’s packed with flavours and an easy favourite.

Remember, if you or your child is a little more sensitive, you can slightly reduce the amount of paprika. Alternatively, add some extra sour cream or even yoghurt into the mix after serving to cool it down! For those who do like it a bit hotter (like us) feel free to throw in a chilli or two, and some cayenne pepper!

Not-Too-Spicy Paprika Chicken | Stay At Home Mum



  1. Sprinkle the chicken chunks with salt and pepper to taste. Heat the olive oil in a large saucepan (heavy base recommended) over a medium heat. Cook the chicken for about 3-4 minutes on each side, until golden, cooking in batches if required.

  2. Transfer chicken to a tray lined with a paper towel to drain.

  3. To the same pan (don't wash in-betwee), add the onion and garlic. Cook for 2-3 minutes until golden and fragrant. Add both the paprika and the fennel seeds, and cook for about 1 minute, stirring. To this add the tinned tomato and the stock. Mix well.

  4. Add the chicken back into the pan and bring to the boil. Reduce heat to low and simmer, covered, for about 50 minutes. To thicken the sauce, simmer uncovered for a further 25 minutes before removing from heat. At this point stir in sour cream.

  5. Serve on rice, garnished with parsley if desired.

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Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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