Name: Bosnian-Style Chicken Stew
Yield: 4
Cuisine: Bosnia and Herzegovina
Ingredients: 2.00 lbs chicken thighs; 2.00 tbsp olive oil; 4.00 cloves garlic, minced; 2.00 tbsp paprika; 1.00 tsp dried parsley; 1.00 pinch sugar; 2.00 medium potatoes, cut into cubes; 2.00 medium carrots, cut into cubes; 1.00 medium onion, diced; 2.00 cups chicken broth; 2.00 tbsp cornstarch; 2.00 tbsp water

Bosnian-Style Chicken Stew

This classic Bosnian stew is made with chicken, potatoes, and carrots and seasoned with garlic, paprika, and parsley.

Preparation time: 15 Minutes

Cooking time: 45 Minutes

Total duration: 1 Minutes

Calories: 400; Fat: 14g; Saturated Fat: 3g; Cholesterol: 98mg; Sodium: 547mg; Carbohydrates: 28g; Fiber: 4g; Sugar: 6g; Protein: 33g

This classic Bosnian stew is made with chicken, potatoes, carrots, and onions and seasoned with garlic, paprika, parsley, and a pinch of sugar. It's a delicious and hearty meal that's sure to please the whole family. Serve it with a side of crusty bread for a complete meal.

Ingredients

2 lbs chicken thighs
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp paprika
1 tsp dried parsley
1 pinch sugar
2 medium potatoes, cut into cubes
2 medium carrots, cut into cubes
1 medium onion, diced
2 cups chicken broth
2 tbsp cornstarch
2 tbsp water

Chicken Potatoes garlic stew Carrots paprika Parsley Bosnian Main Dish
add to Bring shoping list add to G Google Calender

short description

Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 1 minute.
Add the chicken thighs and cook for 5 minutes, until lightly browned.
Add the paprika, parsley, and sugar and stir to combine.
Add the potatoes, carrots, and onion and stir to combine.
Add the chicken broth and bring to a simmer.
Simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Mix the cornstarch and water in a small bowl until combined, then add to the pot and stir to thicken the sauce.
Serve hot.

detailed description

Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 1 minute, stirring constantly.
Add the chicken thighs and cook for 5 minutes, until lightly browned on both sides.
Add the paprika, parsley, and sugar and stir to combine.
Add the potatoes, carrots, and onion and stir to combine. Cover the pot and reduce the heat to low.
Add the chicken broth and bring to a simmer. Simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Mix the cornstarch and water in a small bowl until combined, then add to the pot and stir to thicken the sauce.
Serve hot with a side of crusty bread.

back