Chicken and Pepper Paprika Stew

By Rheanna Kish and The Test Kitchen

Tested till perfect

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Chicken and Pepper Paprika Stew

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 334334 cal
pro 28 g28g pro
total fat 14 g14g total fat
sat. fat 2 g2g sat. fat
carb 26 g26g carb
fibre 5 g5g fibre
chol 80 mg80mg chol
sodium 573 mg573mg sodium
potassium 884 mg884mg potassium
% RDI: -
calcium 44 calcium
iron 2323 iron
vit A 4040 vit A
vit C 173173 vit C
folate 1919 folate
  • Preparation time: 20 minutes
  • Total time : 35 minutes
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 12 oz boneless skinless chicken thighs , cubed12 oz boneless skinless chicken thighs, cubed
  • 12 oz boneless skinless chicken breasts , cubed12 oz boneless skinless chicken breasts, cubed
  • 3/4 tsp salt 3/4 tsp salt
  • 3/4 tsp pepper 3/4 tsp pepper
  • 1/4 cup vegetable oil 1/4 cup vegetable oil
  • 1 onion , chopped1 onion, chopped
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1/4 cup paprika 1/4 cup paprika
  • 1 tsp dried marjoram 1 tsp dried marjoram
  • 1/2 tsp caraway seeds 1/2 tsp caraway seeds
  • 1 bay leaf 1 bay leaf
  • 4 plum tomatoes , seeded and diced4 plum tomatoes, seeded and diced
  • 2 sweet red peppers , seeded and chopped2 sweet red peppers, seeded and chopped
  • 2 Hungarian wax peppers , seeded and chopped2 Hungarian wax peppers or Cubanelle peppers, seeded and chopped
  • 1 sweet green pepper , seeded and chopped1 sweet green pepper, seeded and chopped
  • 1 lb mini white potatoes , scrubbed and quartered1 lb mini white potatoes, scrubbed and quartered
  • 2 tbsp all-purpose flour 2 tbsp all-purpose flour
  • 2 cups sodium-reduced chicken broth 2 cups sodium-reduced chicken broth

Preparation

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.

Source : Canadian Living Magazine: January 2011

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