Skillet Chicken Paprikash

Skillet Chicken Paprikash

Read more

You won’t go hungry in Hungary! This simple Hungarian tomato-based stew is packed with flavor. Paprika adds a subtle smokiness to sweet carrots and hearty potatoes.

Tags:Gluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit


1 unit

Red Onion

2 clove


1 tablespoon

Smoked Paprika

1 unit

Vegetable Stock Concentrate

1 bunch


12 ounce

Yukon Gold Potatoes

1 can

Crushed Tomatoes

Not included in your delivery


Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2121.288 kJ
Calories507 kcal
Fat13 g
Carbohydrate50 g
Dietary Fiber9 g
Protein46 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
download icondownload icon

Peel and cut the potatoes into 1/2-inch cubes and place them in a pot of water with a large pinch of salt. Bring to a boil and cook for about 10 minutes, until softened. Drain and set aside.


Meanwhile, peel and halve the carrot lenghtwise, the thinly slice into 1/4-inch half moons. Mince or grate the garlic. Halve, peel, and thinly slice the red onion. Coarsely chop the parsley. Cut the chicken into 1-inch cubes.


Heat 1 tablespoon of oil in a pan over medium-high heat. Season the chicken with salt and pepper. Sear for 4-5 minutes on each side, until golden brown but not fully cooked. Set aside.


In the same pan you cooked the chicken in, heat 1 teaspoon oil over medium heat. Add the onion and carrot and season with salt and pepper. Cook, tossing occasionally, for about 5 minutes or until slightly softened. Add garlic and paprika and cook for 30 seconds, until fragrant.


Add the crushed tomatoes, 1 cup water, and stock concentrate. Season with salt and pepper and bring to a boil. Reduce to a simmer and add the chicken and potatoes. Simmer for about 8 minutes until potatoes are tender, sauce has thickened, and chicken is cooked through.


Serve the chicken stew with a sprinkle of chopped parsley on top!