Paprika Chicken Stew with Potato Pierogies
Dive into comfort food heaven with this hearty Paprika Chicken Stew with Potato Pierogies. Tender, bone-in chicken thighs are simmered to perfection in a rich, smoky paprika-infused broth with carrots, onions, and creamy potatoes, creating a stew that's both satisfying and flavorful. The accompanying homemade potato pierogies—pillowy dumplings stuffed with velvety mashed potatoes and pan-fried to golden perfection—make this dish truly stand out. Perfect for family dinners or cozy gatherings, this recipe combines the warmth of a classic chicken stew with the indulgent charm of traditional pierogies. Served with a dollop of tangy sour cream, this meal promises to be a crowd-pleaser. Whether you're craving Eastern European-inspired cuisine or simply love hearty comfort food, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons paprika (smoked or sweet)
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 2 tablespoons flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream (optional, for serving)
- 2 cups all-purpose flour
- 1 large egg
- 0.5 cup water
- 1 cup mashed potatoes (for filling)
- 2 tablespoons butter (for frying pierogies)
Instructions
Heat olive oil in a large pot over medium heat. Season chicken thighs with salt and black pepper, then sear them in the pot until browned on both sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
Stir in paprika and tomato paste, cooking for 1-2 minutes to toast the spices and develop flavor.
Sprinkle flour over the mixture and stir well to coat. Gradually add chicken broth while stirring to avoid lumps.
Return the chicken thighs to the pot and add the sliced carrots and diced potatoes. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the chicken is tender and the stew thickened.
While the stew is simmering, prepare the potato pierogies. In a large bowl, combine flour, egg, and water. Mix until a dough forms, then knead for 5 minutes until smooth. Wrap in plastic wrap and let rest for 20 minutes.
Roll out the dough to 1/8-inch thickness on a floured surface. Use a 3-inch round cutter to cut circles from the dough.
Place 1 teaspoon of mashed potatoes in the center of each circle, fold the dough over to create a half-moon shape, and pinch the edges tightly to seal.
Bring a large pot of salted water to a boil. Drop the pierogies in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Heat butter in a skillet over medium heat. Fry the cooked pierogies until golden and slightly crispy, about 2-3 minutes per side.
Serve the paprika chicken stew hot, garnished with a dollop of sour cream if desired, and the potato pierogies on the side.
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 5559 mg | 242% | |
| Total Carbohydrate | 355.5 g | 129% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 29.6 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 573 mg | 44% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5862 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
