Hungarian Chicken & Potato Paprika Stew
A hearty Hungarian chicken and potato stew simmered in a rich paprika-infused broth with tender meat and soft vegetables, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Halal
Ingredients
- 600 g chicken pieces (bone-in or boneless)
- 5 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons sweet Hungarian paprika
- 1 medium tomato, chopped or 2 tablespoons tomato paste
- 1 clove garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 500 ml water or chicken broth
- Optional: pickles for serving
Instructions
- Heat oil in a large pot over medium heat and sauté the chopped onion for 5–7 minutes until soft and lightly golden.
- Add chicken pieces and cook for 5–6 minutes, turning occasionally until lightly browned.
- Lower heat and stir in paprika, garlic, salt, and pepper, coating the chicken without burning the paprika.
- Add chopped tomato or tomato paste, then pour in water or broth. Stir, cover, and simmer for 25–30 minutes.
- Add diced potatoes, stir gently, cover, and cook for another 20–25 minutes until potatoes are soft and chicken is fully cooked.
- Taste and adjust seasoning, then serve hot.
Notes
- Avoid burning paprika to prevent bitterness.
- Bone-in chicken adds more flavor, while boneless cooks faster.
- Mash some potatoes for a thicker stew.
- Add carrots or bell peppers for variation.
- Flavors deepen after resting, making leftovers even better.
- Reheat gently and add liquid if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
