Paprika Chicken Stew

Paprika Chicken Stew

Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 1 hour
Paprika Chicken Stew


  • 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


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Do you have a chicken in your freezer, and don’t know what to cook? Paprika Chicken Stew is a no-fuss dish you are going to love! There are many variations of paprika chicken stew- you can make the Hungarian dish chicken paprika, Czech dish chicken paprikash, or Russian type. It all depends on how you want it.

You can serve and enjoy this meal in various ways. Serving it with dumplings is excellent, but serving it over noodles, mashed potatoes, or roasted potatoes is also delicious. You wanna keep it low-carb? Roasted veggies or shredded brussels sprouts will do the job for you.

  1. Start by seasoning chicken with salt and pepper, heat oil in a pot or Dutch oven.
  2. Then add oil, onions, and peppers. Sauté it over medium heat for about 8-10 minutes until it becomes soft. Add garlic, sauté for another 2 minutes.
  3. In a bowl, whisk the flour and paprika together, then add them to the pot with bay leaves.
  4. Next, add chicken, stir it gently, and bring it to boil. Stir it again and simmer it for about 45 to 50 minutes. Discard the bay leaves and serve.