Paprika Chicken Stew is a simple evening recipe cooked with bone-in chicken, bell peppers, and a generous amount of Hungarian paprika.
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Paprika Chicken Stew
This meal screams comfort food! If you have chicken in the freezer, this hearty chicken stew is the perfect way to use it up. Just make sure you defrost your chicken beforehand. The majority of the components are pantry basics, making it simple to prepare on a hectic weekday.
The meal is inspired by the Hungarian classic Chicken Paprika, but I omitted the sour cream, and you don’t miss it. So delicious, you’ll want to drink the sauce! There are several versions on this famous meal; some add tomatoes and peppers, others a lot more paprika, and, of course, sour cream.
My father is from Prague, and I grew up eating the Czech delicacy Chicken Paprikash. Czech cuisine is comparable to Hungarian and Russian cuisine, with a focus on substantial soups, stews, and meat dishes in creamy sauce. My homemade chicken stew differs from my father’s recipe in that it does not include cream, but it is still wonderful. If you want to make this meal creamy, add some sour cream at the end.
Paprika Chicken Stew Ingredients
- 1/2 tablespoon olive oil
- 1 large onion chopped
- 1 yellow or red pepper chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 3 tablespoons all-purpose flour or GF flour for gluten-free
- 2 teaspoons Hungarian paprika not smoked
- 3 bay leaves
- 2 cups chicken broth
- 1/2 tablespoon kosher salt
- 1/4 teaspoon crushed black pepper
- 4 pieces chicken thighs on the bone trimmed and skinned
- 4 small chicken drumsticks skinned
What to Serve with Paprika Chicken Stew:
My parents always served this stew with dumplings, but it also works well with noodles, mashed potatoes, or roasted potatoes. If you want to keep it low-carb, use roasted vegetables or shredded Brussels sprouts.
You may also consume the stew without any accompaniments. Some crusty bread would be ideal for mopping up any remaining broth.
How To Thaw Frozen Chicken
- The safest way to defrost frozen chicken is in the refrigerator. It will take a day or two to defrost.
- If you’re short on time, place the chicken in a sealed plastic bag and submerge it in a basin of cold water. Pour out and refill the water every 30 minutes to keep it cool. Depending on the amount of chicken, it should defrost in one to three hours.
- The quickest way to defrost frozen chicken is to microwave it for a few minutes. The microwave approach is the least safe way to thaw chicken since it heats it unevenly. If you use the microwave, make sure to cook your chicken right after.
How to Make Chicken Stew at Home
Making homemade chicken stew with veggies is really straightforward. Begin by sautéing the onions and peppers until softened. Then, sauté the garlic for one minute.
Combine the flour and paprika with the broth and pour into the saucepan with the bay leaf and chicken. Heat the liquid to a boil, then lower to a simmer and cover. Cook for 45–50 minutes.
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Recipe Card
Paprika Chicken Stew
Ingredients
- 1/2 tablespoon olive oil
- 1 large onion chopped
- 1 yellow or red pepper chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 3 tablespoons all-purpose flour or GF flour for gluten-free
- 2 teaspoons Hungarian paprika not smoked
- 3 bay leaves
- 2 cups chicken broth
- 1/2 tablespoon kosher salt
- 1/4 teaspoon crushed black pepper
- 4 pieces chicken thighs on the bone trimmed and skinned
- 4 small chicken drumsticks skinned
Instructions
- Season the chicken with salt and pepper. Heat oil in a big saucepan or Dutch oven over medium-high heat.
- Combine oil, onions, and peppers. Sauté over medium heat for 8 to 10 minutes, or until soft. Add the garlic and cook for another 1 to 2 minutes.
- Season the chicken with salt and pepper. Heat oil in a big saucepan or Dutch oven over medium-high heat.
- Combine oil, onions, and peppers. Sauté over medium heat for 8 to 10 minutes, or until soft. Add the garlic and cook for another 1 to 2 minutes.
- Add the chicken and gently stir. Bring to a boil, then decrease heat to low.
- Stir again, then cover the saucepan. Simmer for 45–50 minutes.
- Discard the bay leaves and serve.
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