Chicken and Potato Paprika Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) bone-in, skin-on chicken thighs (6–8 thighs)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, thinly sliced (about 2 cups / 300 g)
• 5 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 3 cups (720 ml) low-sodium chicken broth
• 1 lb 8 oz (680 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1 bay leaf
• 1 tbsp apple cider vinegar or fresh lemon juice
• 2 tbsp chopped fresh parsley (optional)
• Sour cream for serving (optional)

Do This

• 1) Pat chicken dry; season with salt and pepper; dust with flour.
• 2) Brown chicken in oil and butter in a Dutch oven (medium-high), 4–5 minutes per side; set aside.
• 3) Cook onion with a pinch of salt until soft, 6–8 minutes; stir in garlic for 30 seconds.
• 4) Take pot off heat; stir in paprikas and tomato paste for 30 seconds (don’t scorch).
• 5) Add broth, potatoes, and bay leaf; nestle chicken back in; bring to a simmer.
• 6) Cover and simmer on low until potatoes are tender and chicken reaches 165°F (74°C), 30–35 minutes.
• 7) Finish with vinegar/lemon, adjust salt, top with parsley; serve with sour cream if you like.

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Why You’ll Love This Recipe

• Comforting and cozy: tender chicken and potatoes in a paprika-scented broth that feels like a warm blanket.
• Mildly spiced (not hot): sweet paprika brings deep flavor without too much heat.
• One-pot dinner: a Dutch oven (or heavy pot) does all the work, so cleanup is simple.
• Great leftovers: the flavors deepen overnight, making tomorrow’s bowl even better.

Grocery List

• Produce: 1 large yellow onion, 5 garlic cloves, 1 lb 8 oz Yukon Gold potatoes, fresh parsley (optional), lemon (optional if using lemon juice)
• Dairy: unsalted butter, sour cream (optional for serving)
• Pantry: olive oil, kosher salt, black pepper, all-purpose flour, sweet Hungarian paprika, smoked paprika, tomato paste, low-sodium chicken broth, bay leaf, apple cider vinegar

Full Ingredients

Chicken

• 2 1/2 lb (1.13 kg) bone-in, skin-on chicken thighs (6–8 thighs)
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter

Aromatics and Seasonings

• 1 large yellow onion, thinly sliced (about 2 cups / 300 g)
• 5 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 1 bay leaf

Stew Base and Vegetables

• 3 cups (720 ml) low-sodium chicken broth
• 1 lb 8 oz (680 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch (about 4 cm) chunks
• 1 tbsp apple cider vinegar or fresh lemon juice (added at the end)

To Finish (Optional but Recommended)

• 2 tbsp chopped fresh parsley
• Sour cream, for serving

Step-by-Step Instructions

Step 1: Prep the chicken and potatoes

Pat the chicken thighs very dry with paper towels (this helps them brown instead of steam). Season evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Sprinkle 2 tbsp flour over the chicken and lightly rub it in so the surface is evenly coated. Set aside while you slice the onion and cut the potatoes into 1 1/2-inch chunks so they cook at the same pace.

Step 2: Brown the chicken for deep flavor

Heat a Dutch oven (5–6 quart is ideal) over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter.

Place the chicken in the pot skin-side down (work in batches if needed so you don’t crowd the pan). Brown for 4–5 minutes on the first side, then flip and brown for 3–4 minutes on the second side.

Transfer chicken to a plate. You’re not cooking it through yet; you’re building flavor for the stew.

Step 3: Soften the onion and bloom the garlic

Reduce heat to medium. Add the sliced onion to the pot along with a small pinch of salt. Cook, stirring and scraping up browned bits, until the onion is softened and starting to turn golden, about 6–8 minutes.

Add the minced garlic and cook until fragrant, 30 seconds. Keep it moving so it doesn’t scorch.

Step 4: Add paprika the right way (no bitterness)

Turn the heat down to low and remove the pot from the heat for a moment. Stir in 2 tbsp sweet Hungarian paprika and 1/2 tsp smoked paprika, then stir in 1 tbsp tomato paste.

Cook, stirring constantly, for about 30 seconds. This short “bloom” wakes up the paprika’s flavor while avoiding burnt, bitter notes.

Step 5: Build the stew and add the potatoes

Return the pot to the burner and slowly pour in 3 cups (720 ml) chicken broth, stirring and scraping the bottom to dissolve all the flavorful browned bits.

Add the potatoes and 1 bay leaf. Bring the liquid to a gentle simmer over medium heat.

Step 6: Braise until tender and comforting

Nestle the browned chicken (and any juices on the plate) back into the pot, skin-side up. The broth should come partway up the chicken; that’s perfect for braising.

Cover with a lid and reduce heat to maintain a low simmer. Cook for 30–35 minutes, or until the potatoes are tender when pierced with a fork and the chicken registers 165°F (74°C) in the thickest part.

If you’d like a slightly thicker stew, crack the lid open for the last 5–10 minutes to let it reduce a bit.

Step 7: Finish with brightness and serve

Remove the bay leaf. Stir in 1 tbsp apple cider vinegar (or lemon juice) to brighten and balance the paprika-rich broth. Taste and adjust salt and pepper as needed.

Ladle into bowls with plenty of potatoes and broth. Sprinkle with 2 tbsp chopped parsley and serve with a spoonful of sour cream if you like a creamy contrast.

Pro Tips

• Don’t rush the browning: those golden bits on the bottom of the pot become the stew’s backbone once you deglaze with broth.
• Protect the paprika: taking the pot off the heat before adding paprika helps prevent scorching, which can make it taste bitter.
• Keep the simmer gentle: a low simmer keeps the chicken tender and helps the potatoes hold their shape.
• Choose the right potatoes: Yukon Golds stay creamy and tender without turning grainy.
• Adjust thickness to your taste: simmer uncovered at the end for a thicker stew, or add a splash of broth for a soupier bowl.

Variations

• Extra-veg version: add 2 sliced carrots (about 200 g) with the onions, or stir in 2 cups baby spinach during the last 2 minutes of cooking.
• Creamy paprika stew: off heat, stir in 1/3 cup (80 ml) sour cream at the very end (temper it with a spoonful of hot broth first to prevent curdling).
• Little more heat (still balanced): add 1/8 to 1/4 tsp cayenne or a pinch of red pepper flakes with the paprika.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the chicken and potatoes are hot throughout (add a splash of broth or water if it thickened in the fridge). This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. For make-ahead prep, you can slice the onion and peel/cut the potatoes up to 12 hours in advance (store potatoes submerged in cold water in the fridge; drain and pat dry before using).

Nutrition (per serving)

Approximate values (based on 6 servings): 450 calories, 28 g protein, 24 g fat, 30 g carbohydrates, 3 g fiber, 2 g sugar, 780 mg sodium.