Simple light Paprikash stew

Oct 10
3 min read

Updated: Oct 11

## Simple Light Paprikash Stew Recipe

Simple light Paprikash stew

A wonderful and light stew made from the addition of chicken meat and vegetables with very few spices will give you a fantastic Sunday lunch for the whole family. The preparation is very quick and simple. Follow the recipe.

Simple-light-Paprikash-stew — **Simple light Paprikash** **stew**

Ingredients: simple, total time: 2h, 6 - 8 serving

3-4 Tbsp Olive oil EVO to taste
4 pieces of chicken back without skin
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) 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 of 700 ml for the paprikash stew. If you make soup like I do, then put one soup cube in each of the separate pots.
For chicken soup, see the recipe here.
Wait for the chicken back to cool, then remove the meat from the bones. Throw the bones.
Pour olive oil in a deeper and wider pot, add chopped onions and sauté it over moderate heat until it softens and turns yellow, about 5 minutes — in the meantime add 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 to low moderate heat - stir occasionally, be careful not to burn!
After the specified time, add 1 full spoon of ground pepper, stir quickly for about a minute.
Immediately add the chopped carrots and 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 piece of bread.

Buon appetito!

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.