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Serbian Chicken and Vegetable Stew with Paprika
A hearty and flavorful stew featuring tender chicken pieces simmered with a medley of vegetables and seasoned with paprika, a staple in Serbian cuisine. This dish is a comforting and wholesome meal, perfect for family gatherings.
ð§ ææ
- 1 kg Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Bell peppers(any color, chopped)
- 2 medium Carrots(peeled and sliced)
- 500 g Potatoes(peeled and cubed)
- 400 g Tomatoes(canned diced, or fresh chopped)
- 500 ml Vegetable broth
- 2 tbsp Sweet paprika
- 1 tsp Hot paprika(optional, adjust to taste)
- 3 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and chopped bell peppers, cook for another 3-4 minutes until fragrant and slightly tender.
- 4
Stir in the sweet and hot paprika, cook for 1 minute, stirring constantly to prevent burning.
- 5
Return the chicken to the pot. Add sliced carrots, cubed potatoes, diced tomatoes, and vegetable broth. Season with salt and black pepper.
- 6
Bring the stew to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until chicken is cooked through and vegetables are tender.
- 7
Adjust seasoning if needed. Garnish with fresh chopped parsley before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, use chicken thighs instead of breast.
- âYou can add other vegetables like zucchini or peas.
- âServe with crusty bread to soak up the delicious sauce.
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- Add a bay leaf during simmering for extra aroma.
- Stir in a dollop of sour cream or yogurt before serving for a creamy finish.