Spicy Paprika Chicken and Potato Stew
Updated January 6, 2026
- Ready In
- 45 min
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Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
2 cups finely diced yellow onion (from about 1 large onion)
2 tablespoons finely grated garlic (from about 6 large cloves)
Salt and pepper
2 tablespoons plus 1 teaspoon hot paprika (see Tip)
2 tablespoons tomato paste
1½ pounds golden potatoes cut into 1-inch chunks or cubes
4 cups chicken stock
1 (28-ounce) can crushed tomatoes
2 boneless, skinless chicken breasts (about 1 pound), halved crosswise
Fresh dill (optional), coarsely chopped or torn, for serving
Sour cream (optional), for serving
Nutritional analysis per serving (4 servings)
67 grams carbs; 92 milligrams cholesterol; 547 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 11 grams fiber; 1934 milligrams sodium; 41 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons of olive oil in a medium pot or 5- to 6-quart Dutch oven over medium. Add the onions and garlic and season with ½ teaspoon each salt and pepper. Cook, stirring often, until the onions are softened and shrunk down by half, about 5 minutes.
- Step 2
Stir in the paprika and tomato paste, making sure they coat the onions well. Add the potatoes, then stir in the chicken stock and crushed tomatoes.
- Step 3
Bring to a simmer, then add the chicken breast pieces, making sure they’re fully submerged. Simmer, occasionally turning and rearranging the chicken pieces so they cook evenly, until just cooked through, about 9 minutes, then transfer them to a plate to rest.
- Step 4
Continue simmering the vegetable mixture until the potatoes are tender, 4 to 5 minutes, then turn the heat to low. Shred the chicken then stir the chicken back into the pot. Season with salt and pepper and return to a simmer. Taste and season more with salt and pepper as needed. Turn off the heat.
- Step 5
To serve, ladle the stew into bowls. If desired, top with the dill and a generous dollop of sour cream and finish with a drizzle of olive oil and some black pepper.
If you don’t have hot paprika, you can use sweet paprika instead and add cayenne to taste.
Private Notes
Comments
Was wondering what the tip for the spicy paprika was?
Until the tip is revealed, my Hungarian relatives would probably have used Hungarian sweet paprika (edes), which is a lot easier to find anyway. Most paprika found in the supermarket is sweet paprika, unless identified as hot or smoked. You can make the same kind of dish using good quality frankfurters, kielbasa or Polish sausage.
TIP: If you don’t have hot paprika, you can use sweet paprika instead and add cayenne to taste.
Can you make this in a slow cooker?
Two Tablespoons and a Teaspoon of Hot Paprika is a lot of heat! If you aren’t familiar with this spice I suggest using a reverse amount of sweet and hot as suggested in the recipe. I immigrated to America with my parents from Hungary so I do have a definite opinion on the use of Paprika.
Made as close to as intended as possible, though I went wrong somewhere with the timing and temperature—the chicken wasn't nearly done after 9 minutes so I ended up improvising, resulting in potatoes that weren't tender enough and chicken that was somehow too tough. The flavor is amazing, though. Next time I'll cut the breasts into 8 pieces total instead of 4 before putting them in. More surface area will give them a chance to cook through in time. This'll be great after it sits for a day.
Maybe don't put the chicken in immediately after removing from the refrigerator.