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!

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In the same pot, add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

Step 3

Stir in paprika and tomato paste, cooking for 1-2 minutes to toast the spices and develop flavor.

Step 4

Sprinkle flour over the mixture and stir well to coat. Gradually add chicken broth while stirring to avoid lumps.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Heat butter in a skillet over medium heat. Fry the cooked pierogies until golden and slightly crispy, about 2-3 minutes per side.

Step 11

Serve the paprika chicken stew hot, garnished with a dollop of sour cream if desired, and the potato pierogies on the side.

Nutrition Facts

Serving size	(2963.6g)

Amount per serving	% Daily Value*
Calories	3310.1

Total Fat 133.0g	0%
Saturated Fat 48.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 730.2mg	0%
Sodium 5559.3mg	0%
Total Carbohydrate 355.5g	0%
Dietary Fiber 27.7g	0%
Total Sugars 29.6g
Protein 170.4g	0%

Vitamin D 88.0IU	0%
Calcium 573.1mg	0%
Iron 27.7mg	0%
Potassium 5862.4mg	0%

*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.

Source of Calories

Fat: 36.3%

Protein: 20.7%

Carbs: 43.1%