Paprika Chicken

Prep 20 min Total 1 hr 10 min

Paprika chicken © kvalifood.com

Paprika chicken is a classic Danish braised dish with chicken pieces, bacon, mushrooms, and a creamy paprika sauce. It’s straightforward and works well on a busy weeknight. It takes a while to simmer, but needs very little attention. Serve with boiled rice.

Ingredients

Yields 4 servings

  • 2 whole chickens, approx. 700 g each, cut into quarters
  • 4 slices bacon, cut into strips
  • 1-2 tsp oil
  • 2 onions, finely chopped
  • 1-2 cloves garlic, crushed
  • 1-2 tbsp mild paprika
  • 3 tbsp tomato paste
  • 3 dl stock
  • 1-2 dl crème fraîche, 18%
  • 500 g mushrooms, sliced
  • salt
  • pepper

To serve

  • boiled rice

Directions

Brown the bacon and chicken

Fry the bacon strips in a heavy-bottomed pot until golden. Remove and set aside for garnish. Add a little oil if needed and brown the chicken pieces well on all sides over high heat. Remove and set aside.

Make the sauce

Soften the onions and garlic in the pot until the onions are translucent. Stir in the paprika and let it cook for half a minute. Add the tomato paste, stock, crème fraîche, salt, and pepper. Stir well to combine.

Simmer

Return the chicken pieces to the pot and spoon the sauce over them. Put the lid on and lower the heat. Let the dish simmer gently for 35–50 minutes until the chicken is tender. Add a splash of extra stock if the sauce reduces too much.

Mushrooms and serving

Add the sliced mushrooms 8–10 minutes before the dish is done. Taste the sauce and adjust salt and pepper. Scatter the crispy bacon strips over the top when serving, and serve with boiled rice.

Notes

  • Always cook the paprika in the fat before adding liquid — it gives a deeper, rounder flavor.
  • Use mild paprika as the base. Add half a teaspoon of smoked paprika if you want more depth.
  • The mushrooms only need a short time in the pot so they keep their texture and don’t turn rubbery.
  • You can use chicken breast instead of whole chicken pieces — reduce the cooking time to 20–25 minutes.
  • Freezes well for up to 2 months.