Chicken Casserole in Smoked Paprika Sauce

Chicken and smoked paprika casserole for a tasty family dinner

With the winter months on their way, it’s time for more of those hearty comfort foods. Try our Chicken and smoked paprika casserole.

Chicken Casserole in Smoked Paprika Sauce

That old phrase of everything that tastes great, tastes like chicken will always be true. But in the case of this chicken and smoked paprika casserole, it’s going to blow your mind. With just a few ingredients, you’ll have a hearty family meal that’s great for the cooling weather outside and it’s easy enough to put together after a long day at work. Like all casseroles, the braised chicken will be extra tender and pretty much fall off of the bone and a joy to eat.

ALSO READ: Beef Jollof rice: A spicy taste of Western African cuisine

Chicken and smoked paprika casserole tips

When choosing your pieces of chicken, it’s good to have a combination of chicken breasts and dark meat pieces on the bone. Browning the chicken adds that caramelization we’re always looking for. The smoked paprika adds an extra element of flavour and spice which chicken always needs. You can cook everything in one large casserole pot of Dutch oven depending on your preference. When placing the chicken back into the pot, make sure the skins stay above the liquid for most of the cooking time.

ALSO READ: Loaded scrambled eggs with onions, paprika and buttery toast

With the winter months on their way, it’s time for more of those hearty comfort foods. Try our Chicken and smoked paprika casserole.

Last updated on 28 April 2023

Chicken and smoked paprika casserole recipe

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy


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  • 6 6 spring onions, chopped

  • 5 5 5 celery stalks, chopped

  • 2 tsp 2 salt

  • 2 tsp 2 pepper

  • ½ tsp ½ dried chilli flakes

  • 1 tsp 1 crushed garlic

  • 10 10 chicken thighs or chicken pieces, skin removed (optional)

  • 1 cup 1 flour

  • 4 tbsp 4 smoked paprika 

  • salt and pepper to taste

  • 1 cup 1 white wine 

  • 3 cups 3 chicken stock

  • 10 10 baby potatoes, washed and halved

  • 3 tbsp 3 sour cream

  • 1 tsp 1 wholegrain mustard


  • Preheat the oven to 180°C.
  • In a large frying pan, sauté the spring onions, celery, salt, pepper, chilli flakes and garlic until soft, set aside.
  • Mix the flour with paprika and coat the chicken pieces with the flour mixture.
  • In the same frying pan, add oil and butter and fry the chicken in batches on medium heat until golden brown. Set aside.
  • Add the spring onion mixture back with the chicken and 1 cup of white wine.
  • Steam alcohol off, add the sour cream, mustard, and the baby potatoes.
  • Add the 3 cups of chicken stock or enough to almost cover the chicken and potatoes.
  • Transfer the chicken with the sauce to a greased oven casserole dish.
  • Place in the preheated oven and bake for 1 hour or until potatoes and chicken is cooked.


  • Serve with vegetables and rice.

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