Recipe of the Week - Paprika Chicken Stew

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Paprika Chicken Stew is an easy weeknight dish made with chicken pieces on the bone, bell peppers, and lots of Hungarian paprika.

INGREDIENTS

  • 1/2 tablespoon olive oil

  • 1 large onion, chopped

  • 1 yellow or red pepper, chopped

  • 1 green bell pepper, chopped

  • 4 garlic cloves, minced

  • 3 tablespoons all-purpose flour, or GF flour for gluten-free

  • 2 teaspoons Hungarian paprika, not smoked

  • 3 bay leaves

  • 2 cups chicken broth

  • 1/2 tablespoon kosher salt

  • 1/4 teaspoon crushed black pepper

  • 4 pieces chicken thighs on the bone, trimmed and skinned

  • 4 small chicken drumsticks, skinned

INSTRUCTIONS

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

  • Add oil, onions and peppers. Sauté over medium heat for 8 to 10 minutes, until soft. Add garlic and sauté for another 1 to 2 minutes.

  • Whisk the flour and paprika in a bowl with the broth and then add to the pot with the bay leaves.Add the chicken and gently stir. Bring to boil and reduce heat to low.

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

  • Discard bay leaves and serve.

Nutrition Information

  • Serving Size: 1 thigh 1 drumstick and sauce

  • Calories: 361

  • Carbohydrates: 14 g

  • Protein: 49 g

  • Fat: 11 g

  • Saturated Fat: 3 g

  • Cholesterol: 214 mg

  • Sodium: 954 mg

  • Fiber: 3 g

  • Sugar: 4 g