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Chicken Stew (Paprikaš)


Dice three onions as fine as possible and start cooking them at low heat () with a generous helping of oil. Do NOT burn them – mix often.

Once onions are softened (about 30 minutes or so), add shredded carrots, shredded celery root, and finely chopped garlic. Add water for mush-like consistency. Risk of burning stuff is greatly reduced now but do not forget to occasionally give it a mix. Cook for 30 minutes.

Add cubed chicken, smoked paprika, salt, black pepper, and bay leaves. Increase heat just a smidgen (4), and leave to a slow bubble mixing it here and there. As water boils away, add more to keep level at 4 liters. If you wish, you can add a few small peppers too.

Cook for 1 hour and serve.


1 kg Chicken 2 lb
3 Yellow onion
50 ml Oil
2 Carrots
½ Celery root
4 cloves Garlic
15 g Smoked paprika 2 tbsp
a dash Cayenne powder
17 g Salt 1 tbsp
2.5 g Black pepper 1 tsp
2 Bay leaves
4 Sweet peppers