Pete’s Chicken Paprika

Since bone broths are all the rage now, I want to share a recipe that’s been in my husband’s family for years, with his twist and some of my allowed modifications according to him.

This is a stewed chicken dish that has a reduced broth of intensified, melded chicken and pepper flavor with the kick of toasted Hungarian Paprika.  Bone broth as you know, takes a bit of time to make, but this is actually easy compared to some I’ve made. It takes an hour and a half of cooking time and about 20 minutes of prep time.  You can choose to reduce the “time” by doing the prep in the morning and throwing all the ingredients into a crock pot and letting it simmer on low to medium (depending on your settings and time away from home) for 6 hours or so. You know the dish is ready when the peppers fall apart then the chicken falls off the bone and best of all, the broth is almost syrupy. And, like all good bone broths, it gels up nicely like it should when refrigerated.


  • 8 Chicken Thighs, skinned
  • 1 large yellow, brown or sweet onion
  • 1 T olive oil
  • 3 bell peppers (preferably green as the flavor is more pronounced but I will use red or yellow for one of them) roughly chopped
  • 2 T Hungarian Paprika
  • 8 C purified water
  • 1T Himalayan sea salt


Medium chop the large onion and saute’ in the large 6 quart pot until translucent or slightly caramelized.  While that’s going on, skin the thighs and in the warm oiled pan, salt and braise the chicken thighs on both sides.  Remove and set aside with the onions.


IMG_4029peppersBraised chicken

While the pan is still hot on medium heat, pour in the  Hungarian Paprika and toast it until it turns a medium brown almost chocolate (about 30-45 seconds).  toasted paprika

Next add the 8 Cups of water, salt, onion and braised chicken thighs.  Finally, add the roughly chopped bell peppers.  Bring to boil on medium high and then reduce to medium or just under medium and cover for about an hour.

broth just boiling

When there’s about 30 minutes left, uncover and let the stock reduce.  The dish is finished when the chicken is falling off the bone and the peppers are becoming part of the stock.

Serve by ladling over brown rice, quinoa, toasted kasha, or even buckwheat noodles. Other variations that I will add are stir fried kale, zucchini or spinach as I like a bit more veggies in my stew. Now, my husband and all true Hungarians that I know like it as this recipe states.



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