I first tried this flavorful stew on a day when I had some vegetables and chicken on hand. It's not complicated, but it requires attention to a few details, especially regarding when and how to add the spices. I've made it several times and haven't felt the need to change anything. Normally, I serve it with mashed potatoes and pickled cabbage salad, as everything pairs well together.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 15-20 minutes
Cooking time: 45-50 minutes (the meat and vegetables need time to become tender)
Servings: 4-5
Difficulty: easy-medium (depends on attention to the sauce)
Recipe type: main dish, suitable for lunch or dinner
Ingredients
500-600 g chicken (usually boneless breast or thigh)
2 medium onions
2 bell peppers
olive oil (enough to cover the bottom of the pot, about 2-3 tablespoons)
4 tablespoons sour cream
2 tablespoons flour
nutmeg (a pinch, not too much)
paprika (sweet or spicy, to taste)
salt
pepper
fresh thyme (chopped, about 1 tablespoon)
fresh parsley (for garnish)
2 bay leaves
Preparation Method
1. Cut the chicken into suitable pieces, as you prefer. Wash it and let it drain.
2. Peel the onions and peppers, then chop them into small cubes.
3. Heat the olive oil in a large pot. Add the onions and peppers and sauté over medium heat, stirring occasionally. Don't burn them; just soften them and change their color.
4. When the vegetables are softened, sprinkle in the paprika and a little nutmeg. Stir and let the vegetables cook for another 3-4 minutes. The paprika should release its flavor and color without burning.
5. Add the chicken to the pot, stir, and continue to sauté for 5 minutes. The chicken should turn white on all sides.
6. Pour in enough water to cover the chicken and vegetables. Season with salt and pepper to taste.
7. Cover and let it simmer over low to medium heat. After about 30 minutes, the chicken should be nearly cooked through.
8. When the chicken is almost done, add the chopped thyme and bay leaves. Stir and let it simmer for another 15-20 minutes.
9. In the meantime, in a bowl, mix the flour with the sour cream. To prevent curdling, gradually add one spoonful of the hot liquid from the stew while stirring continuously. The idea is to bring the sour cream to the temperature of the sauce so it doesn’t curdle upon contact.
10. Once you’ve blended the sour cream and flour mixture, gently pour it into the pot while constantly stirring. Let it simmer for another 2-3 minutes until the sauce thickens, then turn off the heat.
11. Finally, sprinkle with freshly chopped parsley.
Why I Make This Recipe Often
I choose it frequently because it's not fussy, the ingredients are easy to find, and it reheats well. It’s tasty, hearty, and pairs with various sides. You don’t have to worry about complicated techniques.
Tips and Variations
Tips
- Don’t add the paprika directly to very hot oil, as it will become bitter. Add it after the vegetables have softened, over low heat.
- For a thicker stew, leave it uncovered at the end for a few minutes to reduce the sauce.
- The sour cream should be at least 20% fat to prevent curdling.
Substitutions
- You can use turkey or pork thigh, but the cooking time will increase.
- If you don’t have fresh thyme, dried will work too, but use less.
Variations
- For a bolder flavor, add a hot pepper, but only if you want something spicy.
- You can adjust the ratio of onions and peppers after making the recipe once and seeing what you prefer.
Serving Ideas
- I most often serve it with mashed potatoes and pickled cabbage salad.
- It also goes well with polenta or plain rice.
- You can add some fresh bread on the side to soak up the sauce.
Frequently Asked Questions
1. Can the sour cream be added directly without tempering it?
I don’t recommend that. If you add it directly, it can curdle or form lumps. It’s better to bring it to the same temperature as the sauce gradually.
2. Can this stew be made only with chicken breast?
Yes, you can use chicken breast. The texture is slightly different from thighs, but it cooks faster.
3. Can I add other vegetables?
You can add carrots, but the classic recipe I based this on only has onions and peppers. If you want to add carrots, chop them small and sauté them with the other vegetables.
4. What type of sour cream should I use?
It’s best to use fermented sour cream with at least 20% fat.
5. Can it be made without flour?
You can omit the flour, but the sauce will be thinner. In that case, let the stew reduce more at the end.
Nutritional Values
Approximately, one serving has about 300-350 kcal (without sides). Macronutrients: 20-25g protein (from the meat), 20g fat (from the sour cream and oil), 10-12g carbohydrates (from the flour and vegetables). These are approximate values and depend on which part of the chicken you use, how much oil you add, and whether you serve it with a side.
Storage and Reheating
It can be stored in the refrigerator in a covered container for up to 2 days. Reheat over low heat with a lid. If the sauce has thickened too much, add a little water. I do not recommend freezing, as the sour cream in the sauce changes texture upon thawing.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 15-20 minutes
Cooking time: 45-50 minutes (the meat and vegetables need time to become tender)
Servings: 4-5
Difficulty: easy-medium (depends on attention to the sauce)
Recipe type: main dish, suitable for lunch or dinner
Ingredients
500-600 g chicken (usually boneless breast or thigh)
2 medium onions
2 bell peppers
olive oil (enough to cover the bottom of the pot, about 2-3 tablespoons)
4 tablespoons sour cream
2 tablespoons flour
nutmeg (a pinch, not too much)
paprika (sweet or spicy, to taste)
salt
pepper
fresh thyme (chopped, about 1 tablespoon)
fresh parsley (for garnish)
2 bay leaves
Preparation Method
1. Cut the chicken into suitable pieces, as you prefer. Wash it and let it drain.
2. Peel the onions and peppers, then chop them into small cubes.
3. Heat the olive oil in a large pot. Add the onions and peppers and sauté over medium heat, stirring occasionally. Don't burn them; just soften them and change their color.
4. When the vegetables are softened, sprinkle in the paprika and a little nutmeg. Stir and let the vegetables cook for another 3-4 minutes. The paprika should release its flavor and color without burning.
5. Add the chicken to the pot, stir, and continue to sauté for 5 minutes. The chicken should turn white on all sides.
6. Pour in enough water to cover the chicken and vegetables. Season with salt and pepper to taste.
7. Cover and let it simmer over low to medium heat. After about 30 minutes, the chicken should be nearly cooked through.
8. When the chicken is almost done, add the chopped thyme and bay leaves. Stir and let it simmer for another 15-20 minutes.
9. In the meantime, in a bowl, mix the flour with the sour cream. To prevent curdling, gradually add one spoonful of the hot liquid from the stew while stirring continuously. The idea is to bring the sour cream to the temperature of the sauce so it doesn’t curdle upon contact.
10. Once you’ve blended the sour cream and flour mixture, gently pour it into the pot while constantly stirring. Let it simmer for another 2-3 minutes until the sauce thickens, then turn off the heat.
11. Finally, sprinkle with freshly chopped parsley.
Why I Make This Recipe Often
I choose it frequently because it's not fussy, the ingredients are easy to find, and it reheats well. It’s tasty, hearty, and pairs with various sides. You don’t have to worry about complicated techniques.
Tips and Variations
Tips
- Don’t add the paprika directly to very hot oil, as it will become bitter. Add it after the vegetables have softened, over low heat.
- For a thicker stew, leave it uncovered at the end for a few minutes to reduce the sauce.
- The sour cream should be at least 20% fat to prevent curdling.
Substitutions
- You can use turkey or pork thigh, but the cooking time will increase.
- If you don’t have fresh thyme, dried will work too, but use less.
Variations
- For a bolder flavor, add a hot pepper, but only if you want something spicy.
- You can adjust the ratio of onions and peppers after making the recipe once and seeing what you prefer.
Serving Ideas
- I most often serve it with mashed potatoes and pickled cabbage salad.
- It also goes well with polenta or plain rice.
- You can add some fresh bread on the side to soak up the sauce.
Frequently Asked Questions
1. Can the sour cream be added directly without tempering it?
I don’t recommend that. If you add it directly, it can curdle or form lumps. It’s better to bring it to the same temperature as the sauce gradually.
2. Can this stew be made only with chicken breast?
Yes, you can use chicken breast. The texture is slightly different from thighs, but it cooks faster.
3. Can I add other vegetables?
You can add carrots, but the classic recipe I based this on only has onions and peppers. If you want to add carrots, chop them small and sauté them with the other vegetables.
4. What type of sour cream should I use?
It’s best to use fermented sour cream with at least 20% fat.
5. Can it be made without flour?
You can omit the flour, but the sauce will be thinner. In that case, let the stew reduce more at the end.
Nutritional Values
Approximately, one serving has about 300-350 kcal (without sides). Macronutrients: 20-25g protein (from the meat), 20g fat (from the sour cream and oil), 10-12g carbohydrates (from the flour and vegetables). These are approximate values and depend on which part of the chicken you use, how much oil you add, and whether you serve it with a side.
Storage and Reheating
It can be stored in the refrigerator in a covered container for up to 2 days. Reheat over low heat with a lid. If the sauce has thickened too much, add a little water. I do not recommend freezing, as the sour cream in the sauce changes texture upon thawing.