Chicken paprikash is a light, chicken and veggie, paprika-infused stew beloved in Eastern and Southeastern Europe.It’s a toss up between a stew and a thick soup, but thicker versions are perfectly fitting for a filling dinner.
I’m crazy for stews and soups.They’re easy.They tend to come out good.Even on those days when we are not in a cooking mood.What’s your experience? A stew is a decent lunch.Add a salad, and a few slices ofhomemade bread, suddenly it’s transformed into a dinner. And can we talk about the following day?Can you think of another type of meal that actually tastes better as a leftover?Something about leaving stews overnight, gives the flavors enough time to work together for an even better taste the next day. Not sure where chicken paprikash originated.Some say Hungary, some say elsewhere. The namepaprikashis derived from paprika, the red, deep, and smokey spice derived from different peppers.The type used in the Balkans is a milder version, and is generally calledaleva paprika.
(My best guess is that Alev used to be a brand name, so like we call
all sponges Scotch-Brite, all paprika is called aleva paprika.If you know the exact origin of the name, leave a comment.) While paprikash stews can be made with beef and pork, paprikash encountered in the Balkans is strictly chicken.(Not that we need more stews in the Balkans.Remembersavoy cabbage stew? Kielbasa bean stew? Eventhe no-meat bean stew?) The noodles made for the recipe are optional.You can use your own, or none. Bon appetit!
Chicken Paprikash Stew Recipe
Prep Time:10 mins
Cook Time:70 mins
Total Time:1 hour 20 mins
Yield:4-61x
Category:Main Course
Ingredients
STEW:
1yellow onion (medium, peeled and minced)
2garlic cloves (minced)
2carrots (medium, peeled and minced)
1red bell pepper (medium, cored and minced)
1yellow bell pepper (medium, cored and minced)
4–6chicken thighs or legs with skin
1 tablespoonsalt
1 tablespoonpaprika
1/2 teaspoonground black pepper
5Russet or yellow potatoes (medium, peeled, diced)
4–6tablespoons tomato sauce
1/2bunch parsley (about3–4tablespoons)
4–5cups chicken broth
(Optional) NOODLES:
2 tablespoons flour
1egg
Instructions
In a deeper pot, heat oil over high.Add onion, garlic, and carrots.Stir and simmer.Add peppers.Lower temperature to medium and continue simmering for 10 minutes.
(If making noodles, whisk egg and flour together until integrated and leave in the fridge to congeal.)
Add chicken, seasonings and one cup of chicken broth to the pot.Simmer for 30 minutes stirring occasionally.
Add potatoes, tomato sauce and parsley, and the remaining chicken broth.Raise the temperature and bring stew to a boil, then lower to medium and continue cooking for 20-30 minutes.
(If making noodles, take the noodle mix out of the fridge.Make noodles by taking a little bit of the mix with a teaspoon and lightly flicking it into the stew.Dip the spoon into the stew after every fourth or fifth noodle to keep it hot and prevent from sticking.)
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