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 of homemade 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 name paprikash is 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 called aleva 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. Remember savoy cabbage stew? Kielbasa bean stew? Even the no-meat bean stew?)
The noodles made for the recipe are optional. You can use your own, or none.
- 1 yellow onion (medium, peeled and minced)
- 2 garlic cloves (minced)
- 2 carrots (medium, peeled and minced)
- 1 red bell pepper (medium, cored and minced)
- 1 yellow bell pepper (medium, cored and minced)
- 4–6 chicken thighs or legs with skin
- 1 tablespoon salt
- 1 tablespoon paprika
- 1/2 teaspoon ground black pepper
- 5 Russet or yellow potatoes (medium, peeled, diced)
- 4–6 tablespoons tomato sauce
- 1/2 bunch parsley (about 3–4 tablespoons)
- 4–5 cups chicken broth
- (Optional) NOODLES:
- 2 tablespoons flour
- 1 egg
- 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.)