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Spicy Paprika Chicken and Potato Stew

Name: Spicy Paprika Chicken and Potato Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: European
Ingredients: 2 tbsp extra-virgin olive oil (Plus more for serving); 2 cup yellow onion (Finely diced; from about 1 large onion); 2 tbsp garlic (Finely grated; from about 6 large cloves); 0.5 tsp salt and pepper (Use 1/2 teaspoon each initially, plus more to taste); 2.333 tbsp hot paprika (2 tablespoons plus 1 teaspoon; see substitution tip); 2 tbsp tomato paste; 1.5 lb golden potatoes (Cut into 1-inch chunks or cubes); 4 cup chicken stock; 28 oz crushed tomatoes (1 can); 2 boneless, skinless chicken breasts (About 1 pound total; halve each breast crosswise); fresh dill (Optional; coarsely chopped or torn, for serving); sour cream (Optional; for serving)

Boneless skinless chicken breasts simmer in a spicy-sweet tomato broth with tender potatoes, onion, garlic and hot paprika. Optional fresh dill, sour cream and olive oil add herbal brightness, tang and richness.

4 servings45 minEuropean

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Ingredients

2 tbsp extra-virgin olive oil (Plus more for serving)
2 cup yellow onion (Finely diced; from about 1 large onion)
2 tbsp garlic (Finely grated; from about 6 large cloves)
0.5 tsp salt and pepper (Use 1/2 teaspoon each initially, plus more to taste)
2.333 tbsp hot paprika (2 tablespoons plus 1 teaspoon; see substitution tip)
2 tbsp tomato paste
1.5 lb golden potatoes (Cut into 1-inch chunks or cubes)
4 cup chicken stock
28 oz crushed tomatoes (1 can)
2 boneless, skinless chicken breasts (About 1 pound total; halve each breast crosswise)
fresh dill (Optional; coarsely chopped or torn, for serving)
sour cream (Optional; for serving)

Steps

1
Heat 2 tablespoons of the olive oil in a medium pot or 5- to 6-quart Dutch oven over medium heat.
2
Add the diced onion and grated garlic. Season with 1/2 teaspoon each of salt and pepper, then cook, stirring often, until the onions have softened and shrunk by about half, approximately 5 minutes.
3
Stir in the hot paprika and tomato paste, making sure they thoroughly coat the softened onions.
4
Add the potato chunks and stir them into the onion mixture.
5
Stir in the chicken stock and crushed tomatoes.
6
Bring the stew to a simmer.
7
Add the halved chicken breasts, making sure the pieces are fully submerged in the liquid.
8
Simmer for about 9 minutes, occasionally turning and rearranging the chicken pieces so they cook evenly, until the chicken is just cooked through.
9
Transfer the chicken to a plate and let it rest.
10
Continue simmering the vegetable mixture for 4 to 5 minutes, until the potatoes are tender.
11
Turn the heat to low. Shred the rested chicken, then stir it back into the pot.
12
Season the stew with salt and pepper, return it to a simmer, and taste. Add more salt and pepper as needed, then turn off the heat.
13
Ladle the stew into bowls. If desired, top each serving with fresh dill and a generous dollop of sour cream. Finish with a drizzle of olive oil and some black pepper.

Notes

If hot paprika is unavailable, substitute sweet paprika and add cayenne to taste. Optional dill and sour cream soften the heat and add herbal and tangy notes.