Oh, this paprika chicken stew. It’s one of those dishes that just wraps you up in a warm hug. You know those nights when the weather outside is just a bit gloomy, or maybe you’ve had a loooong day and the last thing you want to do is spend hours in the kitchen? This is my absolute go-to. It’s surprisingly simple, yet the flavor is so rich and comforting. Honestly, it rivals my mom’s famous Beef Stew, but it’s ready in a fraction of the time. My kids ask for this paprika chicken stew practically every week, and it’s one of those recipes that makes me feel like a kitchen wizard, even on my most exhausted days. The aroma alone when it’s simmering? Pure magic. Get ready, because this one’s a keeper.
What is paprika chicken stew?
So, what exactly is this magical paprika Chicken Stew we’re talking about? Think of it as a comforting, flavor-packed chicken dish that’s simmered in a wonderfully aromatic, slightly smoky, and deeply savory sauce, all thanks to a generous amount of paprika. It’s not a soup, not quite a casserole, but a perfect in-between. It’s essentially tender pieces of chicken that have been beautifully browned and then slow-cooked with onions, garlic, and a symphony of spices, often finished with a touch of cream or sour cream to make it luxuriously smooth. The star, of course, is the paprika – it gives the stew its signature reddish-orange hue and a warm, earthy depth that’s just utterly irresistible. It’s the kind of dish that feels rustic and old-fashioned, but with a flavor profile that’s timeless and always hits the spot.
Why you’ll love this recipe?
There are so many reasons why this paprika chicken stew has earned a permanent spot in my recipe rotation, and I’m betting it will in yours too! First off, the FLAVOR. Seriously, the paprika, when sautéed properly with onions and garlic, unlocks this incredible depth. It’s savory, a little sweet, and has this subtle smokiness that’s just addictive. It’s not spicy in a way that will make your eyes water, but it’s got a warmth that just coats your palate. Then there’s the SIMPLICITY. I’ve made this on weeknights when I’ve gotten home late, and it’s still come together beautifully. You brown the chicken, sauté some aromatics, add your liquids and spices, and let it do its thing. It’s a one-pot wonder for the most part, which means less cleanup – a huge win in my book! And let’s talk COST-EFFICIENCY. Chicken thighs are usually quite affordable, and the rest of the ingredients are pantry staples. This dish delivers restaurant-quality flavor without the hefty price tag. Plus, it’s incredibly VERSATILE. I love serving it over noodles, rice, or mashed potatoes, but it’s also fantastic with some crusty bread for dipping. What I love most about this paprika chicken stew, though, is that it’s pure comfort food. It’s like a culinary blanket on a chilly evening. It’s the kind of meal that makes everyone feel happy and cared for. It’s a little different from your standard Chicken Noodle Soup, but it delivers that same soul-warming satisfaction, if not more!
How do I make paprika chicken stew?
Quick Overview
The beauty of this paprika Chicken Stew lies in its straightforward approach. You’ll start by browning your chicken pieces to get those lovely crispy bits, then soften your onions and garlic before building the flavorful sauce with paprika and other spices. A touch of broth and maybe some cream finishes it off, and then you let everything simmer together until the chicken is fall-apart tender and the sauce is rich and glossy. It’s honestly as simple as that – minimal fuss, maximum flavor. It’s the perfect example of how humble ingredients can come together to create something truly spectacular.
Ingredients
For the Main Dish:
1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces (I always opt for thighs because they stay so moist and tender, even after simmering for a while. Drumsticks or even breasts work, but thighs are my absolute favorite for stews like this.)
2 tablespoons olive oil (or any neutral cooking oil)
1 large yellow onion, finely chopped (You can also use sweet onions for a touch more sweetness)
3 cloves garlic, minced (Don’t skimp on the garlic, it adds so much depth!)
2 tablespoons sweet paprika (This is where the magic happens! Make sure it’s fresh; old paprika loses its flavor.)
1 teaspoon smoked paprika (Adds another layer of smoky deliciousness, highly recommend!)
1/2 teaspoon dried thyme
1/4 teaspoon Black Pepper
1/4 teaspoon salt (plus more to taste)
1.5 cups chicken broth (low-sodium is usually best so you can control the saltiness)
1/2 cup heavy cream (or half-and-half for a lighter version; you could even experiment with full-fat coconut milk for a dairy-free option, though the flavor will change slightly)
Step-by-Step Instructions
Step 1: Sear the Chicken
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the chicken pieces thoroughly dry with paper towels – this is super important for getting a good sear! Season them generously with salt and pepper. Add the chicken to the hot pot in a single layer (work in batches if necessary to avoid overcrowding). Sear for about 3-4 minutes per side, until nicely browned. You don’t need to cook it through; we’re just building flavor here. Once browned, remove the chicken from the pot and set it aside on a plate.
Step 2: Sauté Aromatics
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – that’s pure flavor! Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Bloom the Paprika
Now for the star! Sprinkle the sweet paprika, smoked paprika, dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper over the onions and garlic. Stir and cook for about 1 minute, until the spices are fragrant and slightly darkened. This step is called “blooming” the spices, and it really deepens their flavor. Be careful not to burn them, though!
Step 4: Deglaze and Simmer
Pour in the chicken broth, scraping the bottom of the pot again to loosen any remaining browned bits. Bring the broth to a simmer. Return the seared chicken pieces (and any juices that have accumulated on the plate) to the pot. Stir everything to combine. Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and tender.
Step 5: Add Creaminess
Stir in the heavy cream. Let the stew simmer, uncovered, for another 5-10 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed. The sauce should be rich, glossy, and coat the back of a spoon beautifully. If it’s too thick, you can add a splash more chicken broth; if it’s too thin, let it simmer uncovered a bit longer.
Step 6: Rest and Serve
Once the sauce has reached your desired consistency and the chicken is perfectly tender, remove the pot from the heat. Let it rest for about 5 minutes before serving. This allows the flavors to meld and the sauce to settle. Ladle the glorious paprika chicken stew into bowls and get ready for some happy sighs!
What to Serve It With
This paprika chicken stew is incredibly adaptable, making it perfect for all sorts of occasions. For a hearty BREAKFAST, I sometimes whip up a smaller batch and serve it with a perfectly poached egg on top – the runny yolk creates an extra-rich sauce. It feels decadent but is surprisingly satisfying to start the day. For BRUNCH, it’s absolutely divine served over fluffy egg noodles or even some creamy polenta. You could garnish it with a dollop of sour cream and some fresh parsley for an elegant presentation. Of course, as a main course DESSERT, it’s a showstopper on its own, but consider a side of flaky biscuits or a light, crisp green salad to balance the richness. And for those COZY SNACKS or a casual weeknight dinner, it’s simply unbeatable served over fluffy mashed potatoes or alongside some crusty, rustic bread for dipping. My family also loves it with a side of buttered spaetzle if I’m feeling ambitious! We also have a tradition where on a really cold, rainy day, I’ll make a big pot and we’ll just have bowls of it with warm, crusty baguette for dinner while watching a movie. It’s pure comfort, and the paprika chicken stew is the star of the show.
Top Tips for Perfecting Your Paprika Chicken Stew
I’ve learned a few things over the years of making this paprika chicken stew, and a couple of these tips can really elevate it from good to absolutely unforgettable. First, when sautéing the onions, take your time! Don’t rush them. Letting them soften and get slightly golden before adding the garlic and spices really builds a sweeter, deeper base flavor. It’s easy to just blast the heat, but patience here pays off immensely. Second, and I cannot stress this enough, use good quality paprika. It’s the main flavor component, so if your paprika is old and dull, your stew will be too. Look for paprika that smells vibrant and intensely flavored. Also, don’t be afraid to bloom those spices for that minute in the hot oil – it truly unlocks their potential. I remember one time I was in a rush and just threw the paprika in with the liquid, and it just tasted flat and raw. Lesson learned! Another tip is about the chicken searing. Make sure your pot is hot and don’t overcrowd it. Those browned bits, called the “fond,” are crucial flavor builders. If you skip this step or burn the chicken, you’re missing out on a huge layer of deliciousness. For the sauce, I often find that if it seems a little too thin, simmering it uncovered for an extra few minutes is all it needs. And for ingredient swaps, I’ve successfully subbed chicken breasts, though I find they can dry out a bit more if overcooked, so I’m extra careful with the timing. I’ve also experimented with adding a tablespoon of tomato paste with the onions and garlic for an extra layer of umami, which is lovely! If you’re a fan of mushrooms, sautéing some sliced mushrooms with the onions adds a wonderful earthy dimension. And for the cream, I’ve used half-and-half in a pinch, and it works fine, just be aware it might not thicken quite as richly. Full-fat coconut milk is an interesting dairy-free option; it gives a creaminess but will impart a slight coconut flavor, which can be lovely depending on your preference. Finally, tasting and adjusting the seasoning at the end is key. Every chicken broth is different in saltiness, so always give it a taste and add more salt and pepper until it sings!
Storing and Reheating Tips
This paprika chicken stew is honestly even better the next day, so storing and reheating it properly is key to enjoying its full glory. At ROOM TEMPERATURE, it’s best to let it cool down for about an hour or so before covering it. I usually store it in an airtight container, and it should be good for a day, but honestly, I rarely leave it out that long because it’s so good! For REFRIGERATOR STORAGE, I highly recommend an airtight container. It will keep beautifully in the fridge for up to 3-4 days. The flavors really meld and deepen over time, making it even more delicious. When it comes to FREEZER INSTRUCTIONS, this stew freezes exceptionally well! Once cooled, I transfer it to freezer-safe containers or heavy-duty zip-top bags, making sure to press out as much air as possible. It can stay frozen for up to 3 months. To thaw, transfer it from the freezer to the refrigerator the night before. When reheating, I usually do it on the stovetop over low heat, stirring occasionally, until it’s heated through. If it seems a bit thick after thawing, you can add a splash of chicken broth or water to loosen it up. Sometimes, if I’m just reheating a single serving, I’ll pop it in the microwave, covered, for a minute or two, stirring halfway through. For the glaze (if you’ve added cream or sour cream), it holds up pretty well to reheating, but if you’re concerned about it separating slightly, you can always stir in a little fresh cream or a dollop of sour cream right at the end after reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite paprika chicken stew! It’s more than just a recipe to me; it’s a reliable friend in the kitchen, always there to deliver comfort and incredible flavor, no matter how hectic life gets. The way the paprika transforms simple ingredients into something so deeply satisfying is just brilliant. I really hope you give this one a try. It’s proof that delicious, soul-warming meals don’t have to be complicated or time-consuming. If you love this, you might also enjoy my {link to another comforting stew recipe} or my {link to another chicken dish recipe} for more weeknight dinner inspiration. I can’t wait to hear what you think! Let me know in the comments below how yours turns out, or if you have any special family twists you add. Happy cooking, everyone!
Paprika Chicken Stew
Ingredients
Main Ingredients
- 0.5 tablespoon olive oil
- 1 large onion (chopped)
- 1 medium yellow or red pepper (chopped)
- 1 medium green bell pepper (chopped)
- 4 cloves garlic (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
- 0.5 tablespoon kosher salt
- 0.25 teaspoon crushed black pepper
- 4 pieces chicken thighs on the bone trimmed and skinned
- 4 small chicken drumsticks skinned
Instructions
Preparation Steps
- Season chicken with salt and pepper. Heat oil in a large pot or Dutch oven on medium-high heat.
- Add onions and peppers. Sauté over medium heat for 8 to 10 minutes, until soft. Add garlic and sauté for another 1 to 2 minutes.
- Whisk the flour and paprika in a bowl with the broth and then add to the pot with the bay leaves.
- Add the chicken and gently stir. Bring to a boil and reduce heat to low.
- Stir again and cover the pot. Simmer for 45 to 50 minutes.
- Discard bay leaves and serve.
