Tested till perfect Chicken and Pepper Paprika Stew

Chicken and Pepper Paprika Stew

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: January 2011

  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 4 to 6


  • 12 oz 12ozboneless skinless chicken thighboneless skinless chicken thighs, cubed
  • 12 oz 12ozboneless skinless chicken breastboneless skinless chicken breasts, cubed
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 1/4 cup 1/4cupvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1/4 cup 1/4cuppaprika
  • 1 tsp 1tspdried marjoram
  • 1/2 tsp 1/2tspcaraway seeds
  • 1 1bay leafbay leaves
  • 4 4plum tomatoplum tomatoes, seeded and diced
  • 2 2sweet red peppersweet red peppers, seeded and chopped
  • 2 2Hungarian wax peppersHungarian wax peppers or Cubanelle peppers, seeded and chopped
  • 1 1sweet green peppersweet green peppers, seeded and chopped
  • 1 lb 1lbmini white potatoesmini white potatoes, scrubbed and quartered
  • 2 tbsp 2tbspall-purpose flour
  • 2 cups 2cupssodium-reduced chicken broth
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Sprinkle chicken thighs and breasts with 1/4 tsp (1 mL) each of the salt and pepper. In large Dutch oven, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown chicken, in batches. With slotted spoon, transfer to plate; set aside.

Add remaining oil to pan and heat over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.

Add garlic, paprika, marjoram, caraway seeds, bay leaf and remaining salt and pepper; cook, stirring, for 2 minutes.

Stir in tomatoes; cook for 2 minutes, scraping up browned bits from bottom of pan. Add red peppers, Hungarian peppers, green pepper and potatoes; cook, stirring occasionally, for 5 minutes. Stir in flour; cook for 1 minute.

Return chicken and any juices to pan. Stir in chicken broth and bring to boil; reduce heat, cover and simmer until potatoes are tender and juices run clear when chicken is pierced, about 20 minutes. Discard bay leaf.

Nutritional Information Per each of 6 servings: about

cal 334 pro 28g total fat 14g sat. fat 2g
carb 26g fibre 5g chol 80mg sodium 573mg
potassium 884mg

% RDI:

calcium 4 iron 23 vit A 40 vit C 173
folate 19
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