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Using roasted chicken, this stew cooks up fast. The savory flavoring from real Hungarian paprika is a simple yet amazing change from the flavors you are used to when thinking “chicken stew”. Great any time in the year, but especially welcome when a cozy, comforting cup of chicken stew warms up a a chilly winter day.

Roasted Chicken Stew Spiced with Paprika

Perfect for autumn and winter days, a flavorful stew that uses roast chicken instead of beef.

Chicken Goulash Stew

- Hungarians are great cooks- paprika is part of the reason why- I'm part Hungarian. We put paprika on almost everything not sweet. You have to use the real thing, or it won't taste the way it should. Really, trust me on this. See the Amazon suggestion at the bottom of the page. This recipe is an easy version of what you could make if you cooked the famous Chicken Paprikash.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine Hungarian
Servings 4 people


  • 1 lb Roasted chicken pieces plus any cooking juices from the roast chicken
  • 1 1/2 cups canned low-sodium chicken broth
  • 1 onion
  • 1 Celery stalk chopped and sauteed in 1 TBS of butter
  • 1 large Sweet pepper preferably yellow or red, chopped and sauteed in butter
  • optional 1 small can tomatoes
  • 3 TBS Hungarian paprika
  • salt and pepper to taste
  • ¼ cup sour cream Optional


  • Lightly brown the onions, celery, and the optional sweet peppers in the butter ( or you could use an oil).
  • Combine all ingredients, except sour cream, in a large heavy saucepan or Dutch oven.
  • Cook over slow to medium heat for an hour or longer to meld the flavors.
  • Adjust seasoning.
  • Add the sour cream, if you wish, and heat on low until sour cream is just heated through and thickening a bit. Don't heat too high or it will curdle. Adjust spices again. I always add more paprika at this point, maybe more salt..
  • Serve with bread, spaetzle noodles, or rolls. Can be served beside, or over potatoes. Potatoes could be added in, but then I like it cooked in a roasting pan in the oven, not stovetop.



  • It seems like a lot of paprika, but go ahead and use it. OK, start with 2 TBS if you must. You'll want more, though.
  • Sweet Hungarian Banana peppers are the best, green peppers are acceptable,and any fresh sweet peppers added are a delicious addition.
  • You don't need the sour cream, and the two variations ( with and without) are good, but very different in taste.
  • You can use this in the crockpot.
  • Cook until the consistency of the sauce is like thick soup. Sour Cream additionally thickens it a little.
  • Try to find "fire roasted tomatoes" to add- I like the Muir brand; don't use Mexican flavored or Italian-herbed tomatoes- it will change the flavor too much.
Keyword chicken, Hungarian entree

The Right Spice is Hungarian in Origin

Essential for the desired outcome of this goulash is the use of real Hungarian paprika. Yes, there is a definate difference in paprika from its origins. Easy to buy on Amazon, and you will be supporting my writing when purchased through my links.