Chicken and Pepper Paprika Stew Chicken and Pepper Paprika Stew

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2011



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 facts Per each of 6 servings: about

  • Sodium 573 mg
  • Protein 28 g
  • Calories 334.0
  • Total fat 14 g
  • Potassium 884 mg
  • Cholesterol 80 mg
  • Saturated fat 2 g
  • Total carbohydrate 26 g


  • Iron 23.0
  • Folate 19.0
  • Calcium 4.0
  • Vitamin A 40.0
  • Vitamin C 173.0
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Chicken and Pepper Paprika Stew