Menu Enter a recipe name, ingredient, keyword...

Chicken and Pepper Paprika Stew

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Servings 6

Preparation

Step 1

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.

You'll also love

Review this recipe

Smoked Paprika Chicken Stew Chicken Cacciatore (Campbell's Kitchen)