Chicken and Pepper Paprika Stew

Chicken and Pepper Paprika Stew
Chicken and Pepper Paprika Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 12

    oz(340 g) boneless skinless chicken thighs, cubed

  • 3/4

    tsp salt

  • 3/4

    tsp pepper

  • 1/4

    cup vegetable oil

  • 1

    onion, chopped

  • 2

    cloves garlic, minced

  • 1/4

    cup paprika

  • 1

    tsp dried marjoram

  • 1/2

    tsp caraway seeds

  • 1

    bay leaf

  • 4

    plum tomatoes, seeded and diced

  • 2

    sweet red peppers, seeded and chopped

  • 2

    Hungarian wax peppers or Cubanelle peppers, seeded and chopped

  • 1

    sweet green pepper, seeded and chopped

  • 1

    lb (454 g) mini white potatoes, scrubbed and quartered

  • 2

    tbsp all-purpose flour

  • 2

    cups sodium-reduced chicken broth

Directions

Sprinkle chicken thighs and breasts with 1/4 tsp each of the salt and pepper. In large Dutch oven, heat 2 tbsp of the oil over medium-high heat; brown chicken, in batches. With slotted spoon, transfer to plate; set aside. Add remaining oil to pan and heat over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, paprika, marjoram, caraway seeds, bay leaf and remaining salt and pepper; cook, stirring, for 2 minutes. Stir in tomatoes; cook for 2 minutes, scraping up browned bits from bottom of pan. Add red peppers, Hungarian peppers, green pepper and potatoes; cook, stirring occasionally, for 5 minutes. Stir in flour; cook for 1 minute. Return chicken and any juices to pan. Stir in chicken broth and bring to boil; reduce heat, cover and simmer until potatoes are tender and juices run clear when chicken is pierced, about 20 minutes. Discard bay leaf.

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