20 Av 5781 / Thursday, July 29, 2021 | Torah Reading: Eikev
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Chicken, Potato, and Vegetable Stew    

Chicken, Potato, and Vegetable Stew

This traditional chicken stew is simple, quick to prepare, and not "heavy". This stew is great for winter because it’s so satisfying and delicious.


This traditional chicken stew, a cousin to goulash, is simpler and faster to prepare and also much less heavy. This stew is quite suitable for winter because it’s so satisfying and delicious. 


In previous recipe, we made Real Hungarian Goulash. This time we have another popular dish from this sumptuous cuisine - chicken stew in a thick sauce made of potatoes, peppers, tomatoes, and onions, and which, as usual, is seasoned with lots of paprika. 

Despite its simplicity, it is no less than a delicacy, especially when heated overnight on a Shabbat stovetop. The starchy sediment at the bottom of the pot thickens and browns, making an absolutely delicious taste. 


When you’re ready to start preparing this stew, first cut all the vegetables except the potatoes. Potatoes are peeled and added last to the pot. The entire preparation  goes   quickly. 


Preparation time: 1 ½ hours 

Cooking time: 50-60 minutes 

Difficulty level: Easy 

Kashrut type: Meat 



Makes 4-6 servings 


1 kg chicken parts 

2 glasses of water 

2 medium onions sliced into thin strips 

1 medium red pepper, cut into large cubes 

1 light green pepper, or 1/2 dark green pepper and 1/2 yellow, as above 

3-4 ripe and beautiful tomatoes, cut into segments 

3 potatoes 

1 tablespoon sweet paprika 

pinch or two of hot paprika (optional) 

5 split cloves of garlic in half 

1 teaspoon salt 

coarse black pepper 




1. In a large, wide saucepan, fry the chicken pieces (2-3 parts at a time) with a little oil until golden (or just until browned, if you want deeper flavors). Transfer to a plate and set aside. 

2. In the same oil where the chicken was fried, sauté the onions until golden (about five minutes).  


3. Add the peppers and continue to heat in the oil for 3-4 minutes, stirring occasionally. The onion is allowed to brown a little (but only a little).  


4. Add the tomatoes and water, and then stir. 


5. Peel and cut the potatoes into chunks or thick slices (they will disintegrate a bit in cooking anyway). Add to the pot with the garlic, paprika, salt, and black pepper.  


6. Bring to a boil, cover, reduce the heat, and then cook over a medium-low heat until the vegetables are very soft and the potato starch turns into a thick sauce (50-60 minutes). During the last third of cooking, you should taste and correct seasoning. 


7. Before serving, gently mix the pot contents to make the sauce more uniform. 



* * * 

Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 


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