Smoked Paprika Chicken Stew

This smoked paprika chicken stew brings together simple, wholesome ingredients to create a deeply flavorful and comforting meal. With tender chunks of chicken, vibrant red and green peppers, aromatic garlic, and a rich tomato base boosted by smoky paprika and fragrant herbs, it’s a dish that’s both hearty and satisfying.

Using pantry staples like passata, tomato puree, and stock, this stew is easy to prepare and perfect for busy weeknights when you want something nourishing without the fuss.

Weekday winner

This smoked paprika chicken stew is everything you want from a weekday dinner: hearty, deeply flavourful, and quick to get going. With just one large pan and a few cupboard staples, it transforms into something far greater than the sum of its parts—all in under an hour. There’s no complicated prep, no juggling multiple pans, and no elaborate finishing touches. Once it’s bubbling away, you’re free to get on with everything else the evening demands.

It’s also the kind of meal that welcomes multitasking. You can tidy the kitchen, help with homework, or simply sit down for five minutes while it simmers. The flavours develop beautifully with minimal input, making it the ideal solution for busy weeknights when energy is low but a proper meal is still needed.

As a working mum, I know how hard it can be to come up with something satisfying after a long day. That’s why I come back to this stew again and again—it ticks all the boxes: quick, filling, flexible, and incredibly comforting. It’s a no-fuss recipe you can rely on, and once you’ve made it once, it’ll likely become a regular in your midweek rotation.

Inspiration from Spain

This stew takes inspiration from Spanish flavours, particularly through its generous use of smoked paprika (pimentón), which is a cornerstone of Spanish cooking. While you won’t find this exact recipe served in a Spanish household, the combination of tomatoes, peppers, garlic, and smoky spices wouldn’t be out of place on a Spanish table. For a more traditional twist, you could add chorizo or use chicken thighs for richer flavour, both ingredients that commonly appear in rustic Spanish stews. So, while it’s not authentic in the historical or regional sense, it definitely leans into the spirit of Spanish home cooking.

Smoked paprika, or pimentón, is a staple in Spanish cuisine and gives this stew its unmistakable depth and warmth. Traditionally used as a finely ground powder made from peppers slowly dried over oak fires, smoked paprika powder has a unique smoky-sweet flavour that brings instant richness to any dish.

While there are several varieties—sweet, bittersweet, and hot—most UK supermarkets stock the sweet powdered version, which works beautifully in this recipe. Its Spanish origins also lend a subtle Mediterranean flair to the dish, making it feel just a little more special, even on the busiest of evenings.

Alternative ingredients for chicken stew

When I first created this recipe, I still ate chicken. Since then, I’ve become a vegetarian, but I still make this stew regularly with a few simple swaps. That’s the beauty of it. The base is so solid that with a few adjustments, it works just as beautifully meat-free.

One of the best things about this stew is how easily it adapts. Fancy more heat? Add a pinch of chilli flakes. Want it smokier? Stir in an extra half tablespoon of smoked paprika. You can tweak the herb balance, use roasted red peppers from a jar instead of fresh, or enrich the sauce with a splash of cream or yoghurt at the end.

Don’t be afraid to make it yours. It’s a solid base recipe that welcomes change. Here are a few easy swaps and additions to tailor it to your needs:

• Chicken thighs: Prefer dark meat? Swap in chicken thighs for a richer flavour.

• Vegetarian version: Use chickpeas, tinned lentils, or plant-based chicken-style pieces.

• Chorizo: Add sliced chorizo for a punch of additional smoky, traditional Spanish flavour.

• Beans: Stir in a drained tin of butter beans or cannellini beans to bulk it out.

• Extra veg: Courgette, spinach, or mushrooms can be added during the last 10 minutes of cooking.

• Frozen veg: Peas or sweetcorn work well and are easy freezer staples.

This flexibility makes it a great clean-out-the-fridge meal, too.

Time-saving hacks for busy evenings

Some evenings are more chaotic than others, and that’s when shortcuts really count. This stew is already pretty straightforward, but there are a few ways to get it on the table even faster without losing out on flavour.

• Use prepped ingredients

Frozen chopped onions and peppers are lifesavers when you’re short on time (or energy). They’re usually pre-washed and pre-chopped, so you can throw them straight into the pan. No tears, no fuss. Jarred garlic and smoked paprika paste can also help cut prep time even more.

• Go slow to save effort

If you’re out all day, toss everything into a slow cooker before you leave. Just reduce the liquid slightly and cook on low for about 6 hours. The flavours deepen beautifully, and dinner is ready when you walk through the door.

• Speed it up with pressure cooking

A pressure cooker (like an Instant Pot) takes this stew from stovetop to table in 15–20 minutes. Sauté the veg first if you have time, then add everything in and let the pressure do the rest.

• Use leftovers

If you’ve got cooked chicken in the fridge, like leftover roast or rotisserie, shred it and stir it in during the last 10 minutes of simmering. It heats through quickly and gives you all the satisfaction of a home-cooked meal without starting from scratch.

• Batch cook ahead

Make a double batch when you have more time and freeze half. Then on those nights when cooking feels like a mountain, you’ve got a homemade stew ready to go. Just reheat and serve.

These simple tricks help keep home cooking manageable, even on the busiest days.

What to serve with this stew

This recipe is enough to feed a family of four.

The richness and warmth of this smoked paprika chicken stew make it perfect to serve with a variety of sides that soak up the delicious tomato-based sauce and complement its hearty flavours. Here are some of my favourite options:

Mashed potatoes: a classic pairing that balances the stew’s robust taste. While I don’t make mash often (mostly because peeling potatoes is not my favourite job), this stew is a perfect excuse to indulge in creamy, buttery mash. My recipe for old-fashioned cheese and potato pie would elevate this stew to stratospheric heights.

Fluffy rice or couscous: both are excellent at absorbing the rich sauce. Couscous adds a slightly different texture and a light, fluffy bite, perfect if you want something a bit quicker or lighter than potatoes.

Pasta: simple cooked pasta such as penne, fusilli, or even egg noodles make a fantastic base for this stew. The pasta soaks up the smoky sauce beautifully, turning it into a filling and comforting dish.

Bread: essential for mopping up every last bit of the stew. Try one of my delicious spelt bread recipes:

• Homemade spelt focaccia 
• Super soft spelt bread rolls
• Wholemeal spelt soda bread

By mixing and matching these sides, you can tailor each meal to your mood, making the stew a versatile option for any night of the week.

Storing and freezing tips

This smoked paprika chicken stew keeps really well in the fridge for up to three days, making it an ideal make-ahead meal for busy weeknights. In fact, the flavours often deepen and improve after resting, so your leftovers might taste even better than the first serving. If you want to save some for later, the stew freezes beautifully too.

Simply let it cool completely, then portion it into airtight containers or freezer bags and freeze for up to three months. When you’re ready to eat, defrost overnight in the fridge and reheat thoroughly on the hob or in the microwave until piping hot. This makes it a convenient, flavour-packed option to have ready whenever time is tight.

This recipe was adapted from The Happy Foodie’s version, with a few tweaks to suit busy family life and simple pantry ingredients.

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Print Pin

Spanish Style Smoked Paprika Chicken

Servings 4

Ingredients

• 1 tbsp olive oil
• 1 large onion
• 1 red pepper
• 1 green pepper
• around 3-5 cloves garlic (to personal taste)
• 500g (17½ oz) passata or tinned tomatoes
• 1 tbsp tomato puree
• 600-700ml (2½-2¾ cups) stock
• sea salt & pepper (to taste)
• 1 tbsp smoked paprika
• 1 tsp dried rosemary
• ½ tsp dried thyme
• 500-600g (20 oz) boneless chicken breast (chopped into chunks)

Instructions

• In a large pan, heat the olive oil then add the chopped onion and peppers.
• Fry for about five minutes, then add the garlic.
• Cook for a further couple of minutes.
• Add the passata or tinned tomatoes along with the stock.
• Throw in the herbs and spices and season with sea salt and pepper to taste.
• Cook until the mixture bubbles then add the chicken.
• Cover and leave to cook for around 50-60 minutes.
• Serve immediately with whatever you fancy. Enjoy!

Notes

 

Please note: I use grams in my recipes as weighing ingredients is the most accurate method. However, I have also converted the amounts to imperial measurements, but as I have not made the recipe with these, results cannot be guaranteed. 

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