Paprika Chicken Stew
Paprika Chicken Stew is a simple evening recipe cooked with bone-in chicken, bell peppers, and a generous amount of Hungarian paprika.
Yield: 4
Materials
- 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.