A Lighter Twist on a Comfort Food Classic

Inspired by the rich flavors of Hungarian cuisine, this Healthy Paprika Chicken Stew is a lighter take on a comforting favorite. Made with tender chicken, colorful peppers, mushrooms, tomatoes, garlic, and plenty of paprika, it’s packed with flavor while staying low in fat.

There’s no frying and no oil needed—just simple ingredients slowly simmered together into a hearty meal that’s perfect for busy weeknights.

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Ingredients

• 500 g chicken breast, diced
• 300 g frozen bell pepper strips
• 250 g mushrooms, sliced
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 can (400 g) chopped tomatoes or 300 ml tomato passata
• 1–2 tsp sweet paprika
• ½ tsp hot paprika (optional)
• ½ tsp smoked paprika (optional, for extra depth of flavor)
• 1 tsp dried marjoram
• ½ tsp ground cumin
• Salt and freshly ground black pepper
• 300 ml water or light vegetable stock

Optional for Serving

• 1–2 tbsp plain Skyr or Greek yogurt

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Instructions

Cook the Stew

Add the onion and garlic to a large pot with 2–3 tablespoons of water.

Cook over medium heat for about 5 minutes, stirring occasionally, until softened.

Add the diced chicken and cook for 3–4 minutes, stirring frequently, until the chicken is no longer pink.

Add the peppers, mushrooms, chopped tomatoes (or passata), sweet paprika, hot paprika (if using), smoked paprika (if using), marjoram, cumin, salt, and pepper.

Pour in the water or vegetable stock and stir well.

Bring to a gentle boil.

Reduce the heat, cover, and simmer for 20–25 minutes, until the vegetables are tender and the chicken is fully cooked.

If you’d like a thicker sauce, remove the lid during the last 5 minutes of cooking and allow some of the liquid to evaporate.

Taste and adjust the seasoning before serving.

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Serving Suggestions

Serve with:

• Basmati rice
• Brown rice
• Bulgur wheat
• Boiled potatoes
• Crusty whole-grain bread

For an extra creamy finish, add a spoonful of Skyr or Greek yogurt just before serving.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The flavors become even better the next day.

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Freezing

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

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Recipe Tips

• Cooking the onion with a little water instead of oil keeps the stew light while still developing plenty of flavor.
• Regular sweet paprika works perfectly, but if you have Hungarian sweet paprika, it adds an even richer, more authentic flavor.
• Smoked paprika is optional but adds wonderful depth.
• Don’t overcook the mushrooms—they should stay tender rather than mushy.
• Remove the lid during the final few minutes if you prefer a thicker sauce.
• A spoonful of Skyr or Greek yogurt adds creaminess without adding much fat.

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Frequently Asked Questions

Can I use fresh peppers instead of frozen?

Absolutely! Use 2 medium bell peppers sliced into strips.

Can I make this in advance?

Yes! It’s perfect for meal prep and tastes even better the next day.

Is this an authentic Hungarian recipe?

No. This is a Hungarian-inspired chicken stew that uses classic paprika flavors in a lighter, healthier recipe.

Can I make it spicy?

Yes. Increase the hot paprika or add a pinch of cayenne pepper.

What can I serve it with?

Rice, potatoes, bulgur, bread, or simply enjoy it on its own.