Simple light Paprikash stew
Updated: 2 days ago
A wonderful and light stew made with tender chicken meat and a colorful array of fresh vegetables is not only a nourishing meal but also a delightful way to bring the family together for a fantastic Sunday lunch. This dish, which is both hearty and comforting, can be enjoyed by individuals of all ages, making it an ideal choice for a family gathering. The simplicity of the ingredients, combined with the ease of preparation, ensures that you can spend less time in the kitchen and more time enjoying the company of your loved ones.
Ingredients
To create this delicious stew, you will need a few key ingredients. Start with high-quality chicken meat, preferably boneless and skinless breasts or thighs, which will provide a succulent base for your stew. Next, gather a variety of fresh vegetables such as carrots, celery, potatoes, and bell peppers. These vegetables not only add vibrant colors but also contribute essential nutrients to the dish.
For flavor, you will want to keep the seasoning light, using just a handful of spices and herbs to enhance the natural tastes of the chicken and vegetables. A pinch of salt and pepper, along with a sprinkle of dried thyme or rosemary, can elevate the stew without overwhelming it.
Preparation
The preparation of this stew is very quick and simple, making it accessible even for those who may not have extensive cooking experience. Begin by chopping the vegetables into bite-sized pieces to ensure even cooking. In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Once the oil is shimmering, add the chicken pieces, allowing them to brown slightly for a few minutes. This step will add depth to the flavor of the stew.
After the chicken is lightly browned, add the chopped vegetables to the pot, stirring them together with the chicken. Allow the mixture to cook for a few minutes, letting the vegetables soften and release their natural juices. Next, pour in enough chicken broth or water to cover the ingredients. This will create a flavorful base for your stew. Bring the pot to a gentle simmer, and let it cook for about 30 to 40 minutes, or until the chicken is fully cooked and the vegetables are tender.
Serving Suggestions
Once the stew is ready, serve it hot in bowls, garnished with a sprinkle of fresh parsley or a squeeze of lemon juice for a touch of brightness. This light stew pairs wonderfully with crusty bread or a simple green salad, making it a complete meal that satisfies without being overly heavy.
Conclusion
By following this straightforward recipe, you will create a nourishing and delicious chicken and vegetable stew that will surely impress your family and make for a memorable Sunday lunch. The combination of tender chicken, fresh vegetables, and minimal spices results in a dish that is both flavorful and comforting. Enjoy the warmth and joy that comes from sharing a delightful meal, and relish in the ease of preparation that allows you to focus on what truly matters—spending quality time with your loved ones.
Ingredients: simple, total time: 2h, 6 - 8 serving
3-4 Tbsp Olive oil EVO to taste
4 pieces of chicken back, skin removed
2 big onions/ finely chopped
1 full Tbsp red ground paprika
4 medium carrots/ chopped
1 + 1. 5 tsp salt/ divided
1 full tsp black pepper/ or to taste
700 ml chicken broth/ 1 vegetable cube for soup + 700 ml water
4 big potatoes/ diced
250-300 ml water
1 full tsp flour + 50 ml water
A handful fresh parsley/ finely chopped
Preparation:
Wash the chicken back; put it to cook in salted water (1 tsp salt) for about 1 hour.
Pour enough water to cover the chicken's back; I poured about 3 liters in a deep pot.
During this time, chop the vegetables (onions, parsley, carrots, and potatoes) as described above for paprikash stew.
After a certain amount of time, to filter the fat from the broth, I did it through cheesecloth.
I set aside one part for the soup and the other part, 700 ml, for the paprikash stew. If you make soup as I do, then put one soup cube in each of the separate pots.
For chicken soup, see the recipe here.
Wait for the chicken to cool, then remove the meat from the bones. Throw away the bones.
Pour olive oil into a deeper and wider pot, add chopped onions and sauté them over moderate heat until they soften and turn yellow, about 5 minutes — in the meantime, add a little salt.
When the onion has softened and become transparent, add the shredded chicken meat, stir everything well, and cover. Stew for about 10–15 minutes over low to moderate heat - stir occasionally; be careful not to burn!
After the specified time, add 1 full spoon of ground pepper and stir quickly for about a minute.
Immediately add the chopped carrots and a little broth to cover the meat and carrots, and let it simmer for about 15 minutes on low, moderate heat.
After the elapsed time, add the chopped potatoes and pour over the rest of the broth.
Cover the pot and cook for about 40 minutes.
During cooking, add salt and pepper to taste and 250 ml of water.
Fifteen minutes before the end, mix a full teaspoon of flour with 50 ml of water, then add to the ingredients and stir.
Towards the end, add a handful of parsley, cook for another minute, and turn off the heat.
Serve warm with salad and a piece of bread.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food, and your heart with the joy of sharing." ☕❤️🌹
NOTE:
If you are a spicy lover, you can add fresh green hot pepper.
Instead of fresh hot pepper, you can use ground hot pepper.
Instead of chicken back, you can add chicken white meat about 350-400 g.
If you want, you can add fresh green peppers cut into pieces.
Instead of flour, you can blend a couple of chopped pieces of potato and add the ingredients back.
Keep the rest of the paprika covered in the refrigerator for up to 4 days.
You can pack it in special boxes with a lid and keep it in the freezer for up to 2 months.
Do you want to try something a little different?
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