Paprika Chicken Stew

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Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.

Paprika Chicken Stew is an easy weeknight dish made with chicken on the bone, bell peppers, and lots of Hungarian paprika.
Paprika Chicken Stew

This dish has comfort food written all over it! If you have chicken in your freezer, this hearty chicken stew is a great way to use it up. Just be sure to thaw your chicken first. Most of the ingredients are pantry staples, so it’s an easy one to cook on a busy weeknight. My family loves all types of healthy chicken stew recipes, others we love are Instant Pot Pollo Guisado, which is also great on the stove, Chicken and Andouille Sausage Stew and  Jamaican Stew Chicken when we want it spicy!

Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.

The dish is inspired by the Hungarian dish Chicken Paprika, only I skipped the sour cream and you don’t even miss it. So good you’ll want to drink the sauce! There’s many variations of this classic dish, some people add tomatoes and peppers, some a lot more paprika, and of course sour cream.

My dad is from Prague, so I grew up eating the Czech dish Chicken Paprikash. Czech cuisine is similar to Hungarian and Russian with lots of hearty soups, stews, and meat dishes in creamy gravy. My homemade chicken stew is a bit different than my dad’s recipe as it has no cream, but it’s delicious, nonetheless. If you want to make this dish creamy, you can certainly add some sour cream at the end. If you have my cookbook Skinnytaste Fast and Slow, I shared my dad’s Chicken Paprikash, which I modified for the slow cooker.

What to Serve with Paprika Chicken Stew:

My parents always made this stew with dumplings, but it’s also great over noodles, mashed potatoes, or roasted potatoes. If you want to keep it low-carb, roasted veggies or shredded brussels sprouts would work too.

You can also eat the stew by itself without serving it over anything. Some crusty bread would be perfect for soaking up any extra broth.

How to Thaw Frozen Chicken

There are a few ways to thaw frozen chicken, depending on how much time you have.

  1. The safest way to thaw frozen chicken is to put it in the refrigerator. It will take a day or two to thaw.
  2. If you’re short on time, you can put the chicken in a sealed plastic bag and place it in a bowl of cold water. Every 30 minutes, pour the water out and replace with new water to ensure it’s always cold. Depending on how much chicken you have, it should thaw within one to three hours.
  3. The fastest way to thaw frozen chicken is to microwave it for a few minutes. The microwave method is the least safe way to defrost chicken because it can heat the chicken unevenly. If you use the microwave, make sure to cook your chicken immediately after.

How to Make Chicken Stew at Home

Making homemade chicken stew with vegetables is pretty simple. Start by sautéing the onions and peppers until soft. Then, sauté the garlic for a minute.

Mix the flour and paprika with the broth and then pour into the pot along with the bay leaf and chicken. Bring the liquid to a boil and then reduce to a simmer and cover. Cook for 45 to 50 minutes.

Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.

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Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.
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4.68 from 28 votes
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Paprika Chicken Stew

361 Cals 49 Protein 14 Carbs 11 Fats
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Yield: 4 servings
COURSE: Brunch, Dinner, Lunch
CUISINE: American, Hungarian
Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.

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 chicken with salt and pepper. Heat oil in a large pot or Dutch oven on medium-high heat.
  • Add oil, onions and peppers. Sauté over medium heat for 8 to 10 minutes, until soft. Add garlic and sauté for another 1 to 2 minutes.
    Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.
  • Whisk the flour and paprika in a bowl with the broth and then add to the pot with the bay leaves.
    making chicken paprika
  • Add the chicken and gently stir. Bring to boil and reduce heat to low.
  • Stir again and cover the pot. Simmer for 45 to 50 minutes.
  • Discard bay leaves and serve.
    Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.

Video

Nutrition

Serving: 1thigh, 1 drumstick and sauce, Calories: 361kcal, Carbohydrates: 14g, Protein: 49g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 214mg, Sodium: 954mg, Fiber: 3g, Sugar: 4g
WW Points Plus: 9
Keywords: chicken dinner, chicken stew, easy chicken recipes

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125 comments

  1. Absolutely wonderful. Even better as a left over.

  2. I. Love. This. Chicken. We had a little bit of a time finding Hungarian paprika – my Safeway has it! Then, when I realized just how “hot” Hungarian paprika is, I realized that my husband’s delicate palate would never withstand it, so I did 1 tsp Hungarian and 1 tsp regular paprika to try and even it out. It came out sooo yummy with just a little bit of heat.

    I also added zucchini because we had some fresh from our garden. HIGHLY recommend that! So good!

  3. Hi quick question. I’m making this Sunday but none of my supermarkets have Hungarian paprika. One had hot Hungarian paprika and figured that was not in suppose to use. I have regular paprika here and sweet paprika. Can I substitute or do I really need the hungarian?

  4. Absolutely delicious! I used smoked paprika instead of the sweet because it was all I had. I added carrots and then some cilantro at the end and served it over couscous. Your recipes are delicious! Thank you.

  5. Made this recently and it was great! A bit bland for me, though, so I gave it a good hit of Sriracha. Very brothy–definitely needs something to soak up all that soup like rice, pasta, or bread. First couple bowls I ate like soup with bread on the side. On the last bowl I went ahead and swirled in some sour cream and served it over pasta. So good!

  6. Easy and delicious

  7. I made this tonight and it was delicious!! I didn’t change a thing. My house still smells so good 🙂 Thanks so much. I am a huge Skinnytaste fan and have turned some friends onto your recipes also!!

  8. Darn, this recipe didn’t turn out very well. The chicken was good but the broth was too thin & not enough flavor.  Yes, followed recipe exactly.  I have liked most of the Skinnytaste recipes so def will keep trying!

    • i salted the vegetables, used a little more olive oil than the recipe for them, and didn’t trim off the extra chicken fat. Once the chicken was done cooking, I pulled it out and added a slurry of about a tablespoon more of flour and cold water and brought the broth back up to a boil to thicken. It was FANTASTIC. 

  9. Please tell what to do if salt becomes excessive

  10. This was so delicious! My 3 year old ate the chicken off the bone! We will put this in our recipe rotation. Everything I make from skinny taste has so much flavor and has been so good!

  11. This was really good. I made it for dinner served over potato and the whole family enjoyed it. It’s not something I’d normally make but it was a hit. I mixed in nonfat Greek yogurt in place of sour cream and also tossed in frozen peas & carrots for extra veggies.

    • Did you add the yogurt at the end or earlier on in the cooking? That’s a great idea and I’d like to try it.

    • There isn’t any sour cream in this recipe… I don’t see it in ingredients list….   ??? 

      • Is CANNED Hungarian Paprika (sweet) considered “fresh paprika” ? Comments say it must be fresh or won’t have much taste

        Thank you !

  12. I want to make this in my crockpot how long do you recommend I cook it for?

  13. This was absolutely delicious! I had two yellow peppers so I used those then wilted in some spinach at the end to get some green in. We served it over noodles and it was just perfect.

  14. Made this tonight. What lovely flavor! I served it with mashed potatoes. I will definitely make this again, probably with chicken breasts next time.

  15. Ok, thank you! I see two choices of hot and sweet, definitely wanted to get the right one.

  16. Made with chicken breast cut into large chunks.  It was delicious!!  Another stellar recipe!  

  17. Do you  think substituting carrots and celery for the peepers would change the recipe too much? My family won’t eat peppers. 

  18. OMG! so easy. .very few ingredients. fast to make and delicious. The house smelled amazing. thank you

  19. Hi Gina,
    Could this recipe be done in the slow cooker if you sautéed the veggies and made the sauce in the pan first? 

  20. Made this tonight, and it was so amazing!!!