Traditional Pileći Paprikaš
Tradicionalno jelo · Serbian
A classic and hearty Serbian chicken stew, rich with paprika and tender chicken, slow-cooked to perfection.
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Sastojci
- Chicken thighs, bone-in, skin-on1 kg
- Onions, large2
- Garlic cloves4
- Sweet paprika3 tbsp
- Hot paprika1 tsp
- Tomatoes, ripe2
- Green bell pepper1
- Vegetable oil3 tbsp
- All-purpose flour1 tbsp
- Chicken broth500 ml
- Sour cream100 g
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fresh parsley, choppedfor garnish
Koraci
- 1
Cut chicken into serving pieces. Season with salt and pepper.
- 2
Finely chop onions and garlic. Dice tomatoes and bell pepper.
- 3
Heat oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.
- 4
Add onions to the pot and sauté until softened, about 5-7 minutes.
- 5
Stir in garlic and cook for 1 minute until fragrant.
- 6
Add sweet and hot paprika, stir quickly for 30 seconds to prevent burning.
- 7
Sprinkle flour over the onions and paprika, stir well to form a roux.
- 8
Gradually whisk in chicken broth and water, scraping up any browned bits from the bottom of the pot.
- 9
Add diced tomatoes and bell pepper. Bring to a simmer.
- 10
Return the chicken pieces to the pot. Cover and simmer on low heat for 45-60 minutes, or until chicken is tender and cooked through.
- 11
Stir in sour cream. Heat through gently without boiling. Adjust seasoning with salt and pepper.
- 12
Serve hot, garnished with fresh parsley.
