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. I browned the chicken before the veggies, added chopped carrots, and then puréed all of the veggies/broth after cooking. The sauce came out perfectly and the kids couldn’t tell it was full of veggies. Served over rice. Thanks for another great recipe!!

  2. I just made this for my family, I used thighs only & shredded the chicken. Also added a little bit of sour cream when done & served it over egg noodles. It was delicious & everyone loved it!!!

  3. I’m not sure I made the same recipe as those who said it is flavorless. Even my picky hubby complimented HOW good this is, and to think you can make something so tasty quickly after work.. My only change was to brown the chicken (and remove from the pan) before sautéing the veggies. Served with smashed red potatoes, a Cooking Light sorta recipe (used a lot less oil), and sautéed zucchini. Make this! 

  4. Where do you all buy hungarian paprika? Is it readily available in grocery stores?

  5. My husband doesn’t like eating off the bone. Can it be made with boneless chicken thighs?

  6. For those that say this was tasteless, what I did was brown the chicken first, the broth I use is better than bullion which makes a world of difference opposed to regular chicken broth, it is so flavorful and flavors everything beautifully, this actually came out delicious, I did not have Hungarian paprika so I used just regular paprika and did add extra fresh garlic and also onion powder and garlic powder, it is really tasty.

  7. Does skinned mean with or without the skin on?

  8. I wanted to add a comment here because I see some comments asking about paprika and noting a bland flavor. I make my grandmother’s traditional Hungarian chicken paprikash recipe all the time and was searching for gluten free variations when I found this recipe. While I do not use peppers in my chicken paprikash, authentic Hungarian sweet paprika is a MUST. If you do not use fresh Hungarian paprika, the dish simply will not taste the same as it does not taste the same as normal or Spanish paprika. Thanks for the recipe! It is great!

  9. How well will this freeze? Thanks!

  10. I read many of the reviews and tweaked my dish. I chose to use 2 very large skinless, bone-in chicken breasts. Once the chicken was done, I removed the breasts to cool a bit so I could remove the bones and cut into smaller sections. I also thought the sauce needed a little something, so I added 1 tsp of “Better than Bouillon” chicken flavor and about 1/4-1/3 cup of lite sour cream. Even though it didn’t thicken it to a thicker gravy consistency, it helped a bit and it was more flavorful. I served it over smashed boiled potatoes…that thickened it up big time. We had cooked carrots with dill & lite butter. Overall, a delicious Saturday evening dinner…A “winner” added to the repeat make list!

  11. I made this for the second time last night and it was absolutely delicious. I served it with some garlic bread made from Brooklyn Bred rolls. 

  12. Made this last week and still thinking about it. Making it this week again for sure. Served over Basmati rice one night and mashed potatoes the next. So good.

  13. Delicious. Made with chicken breasts. Served over penne pasta with sautéed green beans. A five star meal

  14. I made this as written and it was a big hit with my family. We had a nice Asiago bread to go with it.  Delicious!

  15. Well cooked and super easy dish. Unfortunately ZERO flavor!! Real shame as had great potential..

  16. Could you do this in the Instant Pot?

    • I made this in the instant pot last night and it was delicious! I sautéed the peppers in it, then added the chicken and sauce, etc. I added some cornstarch to the sauce to thicken. Set it to “Stew” and cooked it for an hour. It was great!

  17. This is a delicious Chicken Stew, I served it over brown rice and the sauce was silky smooth (used homemade chicken broth). Used regular Paprika, not sure if Sweet Hungarian would have been different.  

    It did take more than 15 minutes prep, as I had to remove the skin & trim the thighs a bit. I’ve never seen bone-in, skinless thighs in the grocery stores.

    This is a winner, even with the extra prep time. Yum!!

  18. Absolutely delicious. It s not the way I normally make it. I was impressed with the taste and texture.

  19. Sweet Hungarian paprika or Hot Hungarian paprika?