Nothing beats a warm bowl of Chicken Paprikash when you’re craving a comforting homemade meal. This hearty one-pot recipe combines tender chicken, potatoes, and vegetables in a rich paprika-infused broth that’s perfect for family dinners. For even more flavor, add a pinch of smoked paprika and a bay leaf while the stew simmers. Serve with crusty bread or a fresh green salad for a complete meal.
Ingredients
- 3¼ pounds (1.5 kg) whole chicken, cut into serving pieces
- 2¼ pounds (1 kg) Yukon Gold potatoes, peeled and cut into chunks
- 1 large carrot, sliced
- 2 medium onions, finely chopped
- 1 red bell pepper, diced
- 1 tablespoon tomato paste
- ⅓ cup sunflower oil (or vegetable oil)
- 1 tablespoon sweet paprika
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 1 bay leaf (optional)
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 2 cups water, plus more if needed
Instructions
- Cut the chicken into serving pieces and pat dry with paper towels.
- Heat the oil in a large Dutch oven or heavy pot over medium heat.
- Add the chopped onions and cook until soft and lightly golden.
- Stir in the sliced carrot and diced red bell pepper, cooking for another 3–4 minutes.
- Add the chicken pieces and cook until lightly browned on all sides.
- Season with salt and black pepper. Stir in the sweet paprika, smoked paprika (if using), and tomato paste until everything is evenly coated.
- Pour in about 1 cup of water and add the bay leaf. Cover and simmer for about 20 minutes, adding a little more water if necessary.
- Add the potatoes and pour in the remaining water. Stir gently and continue cooking for 30 minutes, or until the chicken is tender and the potatoes are cooked through.
- Remove the bay leaf, stir in the fresh parsley, and adjust the seasoning if needed.
- Serve hot with crusty bread, buttered noodles, or a crisp green salad.
Enjoy this comforting Chicken Paprikash as an easy family meal that’s full of rich paprika flavor and wholesome ingredients.
