Paprika chicken stew

    30 min

    This one-pan chicken, vegetable and tomato stew is well seasoned with paprika and fresh parsley. You can add a spoonful of soured cream at the end for a creamier sauce.

    2 people made this

    Serves: 2 

    • 2 tablespoons olive oil, for frying
    • 350g potatoes, cut into small cubes
    • 1 onion, thinly sliced
    • 1 carrot, thinly sliced
    • 2 cloves of garlic, chopped
    • 2 skinless, boneless chicken breasts, cubed
    • salt and pepper, to taste
    • 1 tablespoon paprika
    • 1 (400g) chopped tomatoes
    • 500ml stock
    • fresh parsley, finely chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a casserole pot over medium heat; add potato, onion and carrot. Stir and cook until onion has softened, about 5 minutes. Add chicken and stir to brown; season with garlic, salt, pepper and paprika. Mix in tomatoes and stock; simmer for 10 to 12 minutes, or until potatoes and chicken are cooked through. Sprinkle freshly chopped parsley on top and serve.

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