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Your New Favorite Weeknight Dinner: Smoky Paprika Chicken Stew
We all have those evenings where the clock is ticking, the stomach is rumbling, and the idea of spending hours in the kitchen sounds exhausting. If you are tired of the same old boring chicken breasts, let me introduce you to your new dinner savior. This Ultimate Smoky Paprika Chicken and Pepper Stew is exactly what you need. It is a rich, comforting, and incredibly flavorful creamy tomato chicken dish that comes together in under 45 minutes.
Imagine tender, golden-seared chicken chunks simmering away in a vibrant, spiced tomato sauce, loaded with chunky bell peppers and sweet onions. The secret weapon here is the combination of sweet and smoked paprika. It gives the whole skillet a deep, savory warmth that tastes like it has been cooking all day long. Paired with perfectly fluffy white basmati rice to soak up every drop of that gorgeous sauce, it is a guaranteed crowd-pleaser.
Tender, pan-seared chicken swimming in a spiced tomato cream sauce means every single bite is packed with incredible flavor.
Why You Will Obsess Over This Recipe
There is a lot to love about this easy stovetop chicken recipe. First off, it uses simple, everyday ingredients that you probably already have in your pantry. You do not need to hunt down obscure spices to make a restaurant-quality meal at home.
Second, it is a one-pan wonder (if you do not count the rice pot!). Cooking the chicken and building the sauce in the same skillet means all those delicious, browned bits from searing the meat get lifted right into the tomato broth. That translates to maximum flavor with minimal dishwashing.
Letting the chicken simmer gently in the skillet ensures it absorbs all of those beautiful, aromatic spices.
Tips for the Best Tomato Chicken Stew
To make sure you hit a home run with this dish, here are a few quick tips:
- Do not skip the sear: Taking a few minutes to brown the chicken in olive oil seals in the juices and creates a foundational layer of flavor for the stew.
- Toast your spices: When you add the paprika and oregano to the skillet, let them cook for about 30 to 60 seconds before pouring in the tomatoes. Toasting spices awakens their natural oils and makes the final dish infinitely more aromatic.
- Scrape the pan: When you pour in the chicken stock, use your wooden spoon to scrape the bottom of the skillet. Those little caramelized bits are pure culinary gold!
Serve this rich, velvety sauce generously over a bed of fluffy basmati rice to soak up every last drop.
Serving and Storing
This smoky paprika chicken is practically begging to be served over long-grain white rice, but it is incredibly versatile. It is equally delicious spooned over creamy mashed potatoes, buttery egg noodles, or just served with a massive slice of crusty sourdough bread to mop up your plate.
If you are lucky enough to have leftovers, you are in for a treat. The flavors actually deepen in the fridge overnight! Just store it in an airtight container for up to 4 days, and you have the perfect meal-prep lunch ready to go.
Ingredients
Method
- Cook the Rice: Rinse the rice under cold water until the water runs mostly clear. In a saucepan, combine the rice, water, and ½ tsp salt. Bring to a boil, then cover and reduce the heat to low. Let it cook for about 15 minutes. Remove from heat and let it rest, covered, for 10 minutes before fluffing with a fork.
- Season the Chicken: While the rice cooks, pat the chicken dry. Season the chunks evenly with 1 tsp salt, black pepper, and 1 tsp sweet paprika.
- Sear the Meat: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear the chicken in batches for 2–3 minutes on each side until lightly golden. Transfer the browned chicken to a plate.
- Sauté the Aromatics: Add the remaining 1 tbsp olive oil to the skillet. Toss in the chopped onion and sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the Peppers: Toss in the chunky bell pepper pieces and sauté for 4–5 minutes until they begin to soften.
- Toast the Spices: Stir in the tomato paste, sweet paprika, smoked paprika, and dried oregano. Cook for 30–60 seconds, stirring constantly, to enhance the flavors.
- Build the Sauce: Pour in the canned chopped tomatoes and chicken stock. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the mixture simmer gently for 8 minutes.
- Finish the Stew: Return the seared chicken (along with any resting juices on the plate) to the skillet. Simmer for an additional 8–12 minutes, or until the sauce becomes glossy and the chicken is fully cooked through.
- Garnish and Serve: Taste the sauce and adjust salt and pepper if necessary. Sprinkle fresh parsley on top and serve hot alongside a generous scoop of the fluffy white rice.
