Hungarian Chicken and Vegetable Stew (Dairy & Nut-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 2 medium Carrots
• 2 medium Potatoes
• 1 large Parsnip
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Sweet paprika
• 4 cups Chicken broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (375°F / 190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1.5 lbs of chicken thighs. Brown the chicken thighs on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set aside.
2. 2Add the 1 medium chopped onion, 2 medium chopped carrots, 2 medium chopped potatoes, and 1 large chopped parsnip to the same pot. Sauté the vegetables, stirring occasionally, until they begin to soften slightly, about 5 minutes.
3. 3Add the 3 minced cloves of garlic and the 1 tablespoon of sweet paprika to the pot with the vegetables. Stir constantly and cook for 1 minute until fragrant. Be careful not to burn the paprika.
4. 4Pour the 4 cups of chicken broth into the pot. Stir to combine everything and scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
5. 5Return the browned 1.5 lbs of chicken thighs to the pot. Make sure the chicken is mostly submerged in the broth. Reduce the heat to low, cover the pot tightly, and let it simmer for 40-45 minutes. The chicken and vegetables should be fork-tender when done.
6. 6Carefully remove the chicken thighs from the pot. Shred or dice the chicken into bite-sized pieces, then return it to the pot. Stir to combine with the vegetables and broth.
7. 7Season the stew with the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well. Taste and add more salt and pepper if needed.
8. 8Serve the Hungarian Chicken and Vegetable Stew hot.

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