Croatian Chicken Stew

In Croatian homes, chicken stew in a paprika-colored sauce sits in the same mental file as weekend roasts and big pans of baked pasta. It belongs to the category of food that rarely reaches restaurant menus, yet turns up on family tables in every region. Pileći gulaš, or Croatian chicken goulash, takes the broader Central European tradition of goulash and gives it a lighter, everyday feel, trading hefty cuts of beef or game for modest pieces of chicken.

The roots of this stew reach back to Hungarian gulyás, a dish built around onions slowly cooked with meat and plenty of paprika. From there, the idea spread through the former Austro-Hungarian lands, including northern Croatia and Slavonia, where long-simmered stews became part of the regular cooking rhythm. In many households, beef or venison still holds pride of place in goulash. Chicken versions tend to appear on busy days, when a quicker simmer and shorter ingredient list help dinner reach the table without long planning or advanced skill.

The flavor pattern of pileći gulaš relies on a few carefully handled basics. Onions and carrots cook first in a thin layer of hot fat until soft and lightly sweet. This base supports cubes of chicken, usually leg meat for tenderness, though breast works well when cut small and simmered gently. A spoon or two of ground sweet paprika gives the stew its warm brick color and mild pepper aroma, joined by tomato passata or tomato purée for body and a quiet acidity. Bay leaf, black pepper, and a modest amount of garlic round out the pot, while a little flour helps the sauce cling to each bite of meat.

Compared with cream-enriched paprikaš, this version stays on the lean side. The sauce feels silky rather than heavy, thick enough to coat a spoon but still loose enough to soak into mashed potatoes, noklice (small dumplings), short pasta, or plain rice. In many Croatian and neighboring kitchens, cooks serve it with mashed potatoes or small pasta shapes, with pickled peppers or a simple salad on the side for contrast.

This particular recipe aims for a balance between traditional flavor and weeknight practicality. The method keeps to a single pot and avoids specialized ingredients, while still honoring the paprika-forward character that defines goulash across the region. A mix of sweet paprika and just a pinch of hot paprika produces warmth without turning the stew into something fiery. Tomato passata supplies body without the sweetness of ketchup, and chicken stock deepens the flavor without overshadowing the gentle spice.

The stew suits many situations. It works well as a simple family meal, with plenty of sauce for spooning over potatoes or noodles. It sits comfortably in a casual weekend spread alongside a cabbage salad and bread for dipping. Leftovers keep their character, as the chicken and vegetables have time to relax further into the sauce, which thickens slightly in the fridge. That quality makes pileći gulaš a reliable make-ahead option, either for next-day lunches or for freezing in portioned containers.

In terms of diet, the dish falls into a moderate range. The base version remains relatively light for a stew built on meat, especially when prepared with skinless chicken and a restrained amount of oil. It avoids dairy, which helps those who prefer or require lactose-free meals. Those who need gluten-free options can swap the small amount of flour for a suitable thickener and serve the stew with rice or potatoes rather than wheat-based pasta. With thoughtful garnish and sides, Croatian chicken stew adapts easily to different households while keeping its identity as a straightforward, comforting pot of food.