Chicken Paprikash Stew Recipe

  • Author: Balkan Lunch Box
  • Prep Time: 10 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 20 mins
  • Yield: 4-6 1x
  • Category: Main Course



  • STEW:
  • 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)
  • 46 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)
  • 46 tablespoons tomato sauce
  • 1/2 bunch parsley (about 34 tablespoons)
  • 45 cups chicken broth
  • (Optional) NOODLES:
  • 2 tablespoons flour
  • 1 egg


  1. 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.
  2. (If making noodles, whisk egg and flour together until integrated and leave in the fridge to congeal.)
  3. Add chicken, seasonings and one cup of chicken broth to the pot. Simmer for 30 minutes stirring occasionally.
  4. 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.
  5. (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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