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Serves 4


1 tbsp. sunflower oil
2 lb. chicken legs
1 red onion, thinly sliced
1 tbsp. cornstarch
2 tbsp. hot Hungarian paprika
1 1/4 cups chicken bouillon
1/2 cup Hungarian red wine
1 lb. baking potatoes, cut into 1/2-inch chunks
1 green pepper, deseeded and diced
1 yellow pepper, deseeded, quartered, and thinly sliced
1 large can Roma tomatoes and juice, pureed
2 tbsp. fresh oregano
1 carrot, finely sliced
1 zucchini, diced
sour cream and baked potatoes to serve


Preheat oven to 400 F (200 C). Mix cornstarch and a little water until smooth and runny. Set aside until needed.

Combine all ingredients up to and including the zucchini slices. Put in an ovenproof dish and cook for 1 1/2 hours or until chicken is tender and juices run clean.

Add cornstarch mixture and mix well. Serve hot with a dollop of sour cream and baked potatoes, plus soft bread rolls as an accompaniment.