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Smoky Paprika Chicken Stew with Root Vegetables and Celery
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 4 medium Yukon gold potatoes, cubed
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons smoked paprika
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • Chopped fresh parsley, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 6 minutes.
  • Add the onion, garlic, celery, carrots, and parsnips to the pot. Cook for 5 minutes, stirring now and then, until the vegetables begin to soften.
  • Stir in the smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Add the potatoes, chicken broth, and bay leaves. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the potatoes and other vegetables are tender and the chicken is cooked through.
  • Remove the bay leaves. Ladle the stew into bowls and top with chopped parsley before serving.

Notes

Browning the chicken first builds a deeper base for the broth, so do not rush that step. If the stew thickens too much on the second day, add a splash of broth when reheating on the stove. Leftovers keep in the fridge for three days and taste even better once the flavors settle.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board