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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.
Prep Time15 minutes
Active Time1 hour
Total Time1 hour 15 minutes
Course: dinner, lunch
Cuisine: American, Hungarian
Keyword: Paprika Chicken Stew
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.