Spicy Paprika Chicken and Potato Stew

 

Article

Yield: 4 servings

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 

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.

Tip

If you don’t have hot paprika, you can use sweet paprika instead and add cayenne to taste.