Name: Paprika chicken casserole recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 4
Cuisine: British
Ingredients: 1 tbsp mild paprika; 4 chicken drumsticks; 4 chicken thighs; Salt and freshly ground black pepper; 2 tbsp olive oil; 1 large onion, peeled and roughly chopped; 1 garlic clove, peeled and crushed; 1 tbsp flour; 900ml chicken stock; 2 tbsp tomato puree; 2 tbsp Worcestershire sauce; 4 carrots, peeled and cut into chunks; 1 yellow pepper, deseeded and cut into chunks; 100g green beans, trimmed and halved; 100g baby plum tomatoes

By Nichola Palmer

last updated 21 July 2022

in Recipes

This paprika chicken casserole is quick to prepare, then you can just leave it to simmer and bubble on the hob.

We love a one-pot dinner. This is packed with so many flavoursome vegetables, you don't need to cook anything else on the side. Serve with crusty pieces of bread which people can use to mop up the delicious, bright sauces. If you prefer, you can make potatoes as well - plain boiled and tossed in melted butter, or a creamy mash would both work well. Paprika is a brilliant spice for chicken curry. It's the cornerstone of Hungarian cooking, adding a warm, earthy flavour and a brilliant orange hue to many of their dishes, and it's popular in India and Morocco too. Paprika is related to chillies, but without the fieriness. You can get hotter versions, but we've used a mild one here to keep the dish family-friendly.

Ingredients

1 tbsp mild paprika
4 chicken drumsticks
4 chicken thighs
Salt and freshly ground black pepper
2 tbsp olive oil
1 large onion, peeled and roughly chopped
1 garlic clove, peeled and crushed
1 tbsp flour
900ml chicken stock
2 tbsp tomato puree
2 tbsp Worcestershire sauce
4 carrots, peeled and cut into chunks
1 yellow pepper, deseeded and cut into chunks
100g green beans, trimmed and halved
100g baby plum tomatoes

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Method

To make this chicken casserole, sprinkle the paprika over the chicken portions and season with salt and freshly ground black pepper.
Heat the oil in a flameproof casserole and fry the chicken portions over a high heat until browned all over. Remove with a slotted spoon and set aside.
Add the onion and garlic to the casserole and fry for 5-6 mins. Stir in the flour and cook for 1 minute then gradually add the stock, tomato puree and Worcestershire sauce. Bring to the boil.
Return the chicken to the casserole and add the carrots. Cover and simmer gently for 35 mins, stirring occasionally. Stir in the yellow pepper, beans and tomatoes and cover and simmer for a further 15-20 mins until the chicken is cooked through and the vegetables are just tender.