Hearty Paprika Chicken Stew Hungarianstyle Paprikash

Quick Hook

Paprika Chicken Stew is the dish I crave on rainy nights. Honestly, it smells like my mum’s kitchen.
A little paprika lifts the whole pot.

I first learned How To Make Paprika Stew badly. I burned the paprika once. Big lesson learned.
Now I never skip that bloom step.

Brief Overview

This recipe riffs on Hungarian chicken paprikash stew. It leans into rustic, home cooked comfort.
Difficulty is medium, nothing too fancy.

Prep time is 20 minutes active.
Cook time is about 45 to 55 minutes.
Total time is 1 hour 10 minutes and serves four.

Bone-in chicken gives deep flavour. Use skin-on thighs for crisp, rich bites.
Try the version with potatoes for heartiness.

Main Benefits

Top health perk is protein rich comfort food. Chicken thighs provide iron and tasty fat.
Veggies add vitamins and friendly fibre.

This is perfect for weeknight family dinners. It doubles as a Weeknight one-pot paprika stew.
Serve over egg noodles or with crusty bread.

Why this recipe stands out is texture. The sauce is silky, not thin or runny.
It finishes into Creamy Chicken Paprika with sour cream warmth.

I love the smell while deglazing. You get that browned fond, pure flavour gold.
One Pot Paprika Chicken Thighs save on cleanup.

My grandma used to say a spice tip. A little paprika goes a long way.
That line still rings true in my kitchen.

This makes a lovely Sour cream chicken paprikash. Try a Bone-in chicken paprika stew for depth.
Or swap to Paprika chicken with potatoes as needed.

If you want an easy, cozy meal tonight, this fits. Next up, ingredients and exact amounts.
Let’s move on to the ingredients list.

Ingredients & Equipment

I love a good one-pot dinner. Fun fact: one-pot meals cut cleanup and stress. This Paprika Chicken Stew is a weeknight hero. It smells amazing. It fills the house fast.

Main Ingredients

For the stew:

• 2 lbs (900 g) bone-in, skin-on chicken thighs and/or drumsticks (about 6 pieces). Use fresh, plump pieces.
• 1 1/2 tsp (9 g) kosher salt, plus extra to taste.
• 1/2 tsp (1.5 g) freshly ground black pepper.
• 2 tbsp (30 ml) neutral oil.
• 1 tbsp (14 g) unsalted butter.

Vegetables & aromatics:

• 1 large yellow onion ( about 200 g ), thinly sliced.
• 2 medium bell peppers ( about 300 g total ), sliced.
• 3 cloves garlic, minced.

Spices & tomato:

• 2 tbsp (15 g) Hungarian sweet paprika. Quality tip: buy fresh Hungarian paprika. It makes the colour and aroma pop.
• 1 tsp (2 g) smoked paprika (optional).
• 1 tbsp (15 g) tomato paste, or 1 cup (240 g) canned diced tomatoes.

Liquid, potatoes, finish:

• 2 cups (480 ml) low-sodium chicken stock.
• 1 bay leaf.
• 1/2 tsp (1 g) caraway seeds (optional).
• 1 lb (450 g) waxy potatoes, 1 1.5 inch chunks (optional).
• 1 tbsp (14 g) butter + 1 tbsp (8 g) flour for roux, or 1 tbsp (8 g) cornstarch + 2 tbsp (30 ml) cold water.
• 1/2 cup (120 g) full fat sour cream.
• 1 tsp (5 ml) lemon juice.
• 2 tbsp (8 g) fresh parsley.

Seasoning Notes

Essential combo: sweet paprika and black pepper. Add smoked paprika for depth. Garlic and onion give base flavor. Lemon juice brightens the cream.

If you lack Hungarian paprika, use 2 tsp good quality sweet paprika. For dairy-free finish, swap sour cream for 1/2 cup coconut milk.

Want spicy? Add 1/2 1 tsp hot paprika or diced hot pepper.

Equipment Needed

Essentials: heavy bottomed Dutch oven with lid. Tongs or spatula. Wooden spoon. Chef’s knife. Measuring cups or scale. Small bowl for tempering sour cream.

Optional: instant read thermometer. Household swaps: use a large heavy saucepan instead. Use a spatula if no tongs.

I once burned paprika by blooming it too long. Lesson learned. Temper the sour cream. Do not boil after adding it.

This humble list gets you to a rich, creamy Hungarian chicken paprikash stew every time. If you want, I’ll add a shopping checklist next.

Cooking Method Prep Steps

Start by prepping everything. Chop the onion and peppers. Peel and cube potatoes. Measure out 2 tbsp Hungarian sweet paprika . Pat chicken dry. Season with 1 1/2 tsp salt and pepper.

This mise en place speeds cooking. Tin foil or a tray keeps things tidy. Have your ladle and tongs ready. Use an instant read thermometer if you own one.

Safety first. Hot oil splatters. Use a splatter guard or lower heat. Check chicken reaches 165° F ( 74° C) .

I love this dish. My grandma called it a hug. This Hungarian chicken paprikash stew smells like Sunday.

step-by-step Process

1. Heat oil and 1 tbsp butter over medium high heat. Brown chicken skin for 3– 5 minutes each side.
2. Remove chicken. Sauté onion for 6– 8 minutes until soft. Add peppers and garlic. Cook 4– 6 minutes .
3. Off heat, stir in paprikas and tomato paste. Bloom for 20 30 seconds .
4. Deglaze with 2 cups chicken stock . Scrape browned bits. Add bay leaf, caraway, and potatoes. Nestle chicken back in.
5. Bring to simmer. Reduce heat low. Cover partially and simmer 25– 30 minutes . Check potatoes for fork tenderness.
6. Test chicken with thermometer. It must be 165° F ( 74° C) . Meat should pull from bone.
7. Make a roux or slurry. Stir into stew for 2– 3 minutes. Sauce should coat a spoon.
8. Temper 1/2 cup sour cream with hot liquid. Stir in off heat. Add 1 tsp lemon juice and parsley.

Visual cues matter. Skin must be deep golden. Paprika should smell toasty. Sauce should be glossy and thick.

Pro Tips

Use fresh paprika for the best colour. Brown in batches to avoid steaming. Temper sour cream to avoid curdling.

Avoid burning the paprika. Don’t crowd the pan. Don’t boil after adding dairy.

make-ahead works great. Stew improves after chilling overnight. Reheat gently on low.

This is my favorite weeknight one-pot paprika stew. It’s rustic, creamy, and honest. Try it as Paprika Chicken Thighs or with rice. Trust me. You’ll want seconds.

Recipe Notes

I love sharing quick notes for a cozy dinner. This Paprika Chicken Stew sings with paprika and cream. Oh my gosh, it smells like Sunday lunch.

Fun fact: paprika is central to Hungarian cooking.

Serving Suggestions Plate Like a Pro

Serve over buttered egg noodles or fluffy rice. For a rustic touch, use mashed potatoes. Try One Pot Paprika Chicken Thighs style plating.

Garnish with chopped parsley. A side cucumber and-dill salad brightens the plate. Drink pairing ideas: dry Riesling or a clean lager.

For a weeknight vibe, go with a light salad. This helps balance the creamy sauce.

Storage Tips Keep It Tasty

Cool the stew for 30 minutes before storing. Refrigerate in airtight containers for up to 4 days. Freeze in meal sized portions for 2 months.

Thaw overnight in the fridge before reheating. Reheat gently on low heat. Do not boil after adding sour cream. Internal temp should reach 165° F ( 74° C) when reheating.

Variations Make It Your Own

Want dairy-free? Swap sour cream for full fat coconut milk. That creates a creamy coconut twist. Need heat? Add hot paprika or a diced chili.

Seasonal swap: roast sweet peppers in autumn. Summer swap: use fresh tomatoes and sweet peppers. For bone depth, stick with a bone-in approach like Bone-in chicken paprika stew .

Nutrition Basics Simple and Honest

Per serving, expect about 520 calories. Protein sits near 38 grams. Fat is around 28 grams. Potatoes add carbs and comfort.

Paprika gives vitamin A and antioxidants. Chicken and bones add collagen and flavour. This is balanced family food. It fills bellies and lifts moods.

Final Notes

If you want How To Make Paprika Stew easy, follow the browning and tempering steps. My granny used to warn against burning paprika.

I learned that the hard way. Honestly, once you nail the bloom and temper, the rest feels easy. Try this Hungarian chicken paprikash stew tonight.

You’ll thank yourself tomorrow.