Traditional Žgvacet od kokoši
Tradicionalno jelo · Croatian
A classic Croatian chicken stew, rich with paprika and tomatoes, slow-cooked to tender perfection. This hearty dish is a staple in many Croatian households, often served with polenta or mashed potatoes.
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Sastojci
- Chicken thighs1 kg
- Onions2 large
- Garlic4 cloves
- Sweet paprika3 tbsp
- Hot paprika1 tsp
- Canned crushed tomatoes400g
- Chicken broth250ml
- All-purpose flour2 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Bay leaf1
- Fresh parsleyfor garnish
Koraci
- 1
Cut chicken thighs into bite-sized pieces. Season with salt and pepper.
- 2
Finely chop onions and mince garlic.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 4
Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
- 5
Add minced garlic and cook for another minute until fragrant.
- 6
Stir in sweet paprika and hot paprika. Cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the paprika.
- 7
Sprinkle flour over the paprika mixture and stir well to form a roux. Cook for 1-2 minutes.
- 8
Gradually whisk in the crushed tomatoes and chicken broth, ensuring no lumps form. Add the bay leaf.
- 9
Return the browned chicken pieces to the pot. Bring the stew to a simmer.
- 10
Reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is very tender and the sauce has thickened. Stir occasionally.
- 11
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
- 12
Serve hot, garnished with fresh parsley.
