Hungarian Paprika Chicken Stew Recipe

Hungarian Paprika Chicken Stew Recipe

How To Make Hungarian Paprika Chicken Stew

In Hungarian cuisine, paprika brings out the flavor and and color to every dish. This paprika chicken stew is so good you’d go ask for a second serving.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



  • ½tbspolive oil
  • 1large onion,chopped
  • 1yellow or red pepper,chopped
  • 1green bell pepper,chopped
  • 4clovesgarlic,minced
  • 3tbspall-purpose flour,or GF flour for gluten-free
  • 2tspHungarian paprika,not smoked
  • 3bay leaves
  • 2cupschicken broth
  • ½tbspkosher salt
  • ¼tspblack pepper,crushed
  • 4pcschicken thighs on the bone,trimmed and skinned
  • 4small chicken drumsticks,skinned


  1. Season chicken with salt and pepper. Heat oil in a large pot or Dutch oven on medium-high heat.

  2. Add oil, onions and peppers. Sauté over medium heat for 8 to 10 minutes, until soft.

  3. Add garlic and sauté for another 1 to 2 minutes.

  4. Whisk the flour and paprika in a bowl with the broth and then add to the pot with the bay leaves.

  5. Add the chicken and gently stir. Bring to boil and reduce heat to low.

  6. Stir again and cover the pot. Simmer for 45 to 50 minutes.

  7. Discard bay leaves and serve.


  • Calories: 467.51kcal
  • Fat: 26.86g
  • Saturated Fat: 7.01g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 11.58g
  • Polyunsaturated Fat: 5.52g
  • Carbohydrates: 17.74g
  • Fiber: 2.54g
  • Sugar: 5.60g
  • Protein: 37.07g
  • Cholesterol: 178.67mg
  • Sodium: 961.35mg
  • Calcium: 45.04mg
  • Potassium: 727.72mg
  • Iron: 2.64mg
  • Vitamin A: 116.42µg
  • Vitamin C: 65.54mg
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