Hungarian Chicken Stew
Prep time
Cook time
Total time
Yield: 4
  • 200g cooked new potatoes, halved
  • olive oil
  • 1 medium onion, halved and finely sliced
  • 2 garlic cloves, crushed
  • 4 boneless, skinless chicken thighs, cut into bite size pieces
  • salt and freshly ground black pepper
  • 1 tbsp smoked paprika
  • 1 tsp dried mixed herbs
  • 2 bay leaves
  • 1 red bell pepper, deseeded and cubed
  • 1 yellow bell pepper, deseeded and cubed
  • 1 green bell pepper, deseeded and cubed
  • 400g tin chopped tomatoes
  • 200 ml chicken stock
  • 2 tbsp sour cream
  1. Heat a little olive oil in a large saucepan and fry the onions and garlic until softened.
  2. Season the chicken pieces with salt and lots of freshly ground black pepper and then add to the pan.
  3. Fry the chicken until golden then sprinkle over the paprika and mixed herbs. Add the bay leaves.
  4. Add the peppers, chopped tomatoes and chicken stock and stir together.
  5. Add the cooked new potatoes to the stew and bring the mixture to a boil.
  6. Cover the pan with a lid and simmer for 30 minutes or until the chicken is cooked through.
  7. When ready to serve, stir through two tablespoons of the sour cream. Top with extra sour cream if desired.
Recipe by The Purple Pumpkin Blog at