Name: Pileći paprikaš
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Serbian
Ingredients: 1 kg boneless skinless chicken thighs, cut into large pieces; 300 g onion, finely chopped; 600 g potatoes, cut into 3 cm chunks; 200 g carrots, cut into thick half-moons; 150 g red sweet pepper, cut into strips; 20 ml sunflower oil; 15 g sweet paprika; 200 ml tomato passata; 1.2 l hot fresh water; 12 g fine salt; 2 g ground black pepper

Yield 8 servings

Preparation time 25 minutes

Cooking time 55 minutes

Passive time 0 minutes

Ingredients ↓

Overview

Serbian chicken paprikaš with potatoes, onion and sweet pepper

Pileći paprikaš depends on paprika, onion and simmering more than on a thickening agent. The broth should be loose enough to eat with a spoon but substantial enough that softened onion and potato starch give it body. Chicken and potatoes remain visible, distinct pieces; it is not meant to become a puréed or cream-thickened sauce.

Chicken thighs suit this treatment because they remain moist through browning and a 35-minute simmer. Boneless pieces make portioning reproducible, but the pieces are kept large so they do not shred into the broth. Browning is deliberately light: the aim is a savoury base, not a hard crust that would require a longer deglazing stage.

Onion gets its own ten-minute cooking window because it must soften before the liquid arrives. Fresh sweet pepper cooks alongside it and becomes part of the aromatic base. Ground sweet paprika enters only when the heat has been lowered, and liquid follows almost immediately. That sequence protects the spice from the bitter flavour that develops when it scorches in dry hot fat.

Potatoes and carrots join only for the simmer. Their size is part of the time calculation: 3 cm potato chunks need long enough to become tender while still retaining shape. A hard boil would knock those corners off and cloud the broth, so the pot remains at a gentle simmer with the lid partly on.

Food safety and texture are checked separately. Poultry must reach 74 °C in its thickest pieces, but a correct thermometer reading does not guarantee the potatoes are tender. Conversely, a soft potato says nothing about the chicken centre. Both endpoints must be satisfied before the pot leaves the heat.

The stew is best served shortly after cooking because potatoes continue absorbing liquid as they stand. Leftovers are still useful, but the broth will be thicker on the second day. Gentle reheating to 74 °C restores serving temperature without smashing the potato pieces, and a small splash of water can loosen the pot if refrigeration has tightened it too far.

Practical

Brown chicken only lightlythe long simmer is where it finishes cooking.

Ingredients

1 kg boneless skinless chicken thighs, cut into large pieces
300 g onion, finely chopped
600 g potatoes, cut into 3 cm chunks
200 g carrots, cut into thick half-moons
150 g red sweet pepper, cut into strips
20 ml sunflower oil
15 g sweet paprika
200 ml tomato passata
1.2 l hot fresh water
12 g fine salt
2 g ground black pepper

Directions

Prepare the chicken and vegetablesCut the 1 kg chicken thighs into large bite-size pieces and keep them chilled. Finely chop the onion, cut the potatoes into 3 cm chunks, slice the carrots thickly and cut the sweet pepper into strips. Measure the paprika, passata, salt, pepper and 1.2 l hot water.
Brown the chickenHeat the 20 ml sunflower oil in a heavy 5 l pot. Add the chicken in a single layer, working in batches if necessary, and cook for about 10 minutes total until the pieces have light golden patches. Transfer them to a clean plate; they are not yet fully cooked.
Build the paprika baseAdd the 300 g onion and 150 g sweet pepper to the pot and cook for about 9 minutes until softened. Lower the heat, stir in all 15 g sweet paprika for only a few seconds, and move immediately to the liquid stage so the paprika cannot scorch.
Simmer chicken and potatoesReturn the browned chicken to the pot. Add all potatoes, carrots, 200 ml tomato passata, 1.2 l hot water, 12 g salt and 2 g black pepper. Bring to a gentle simmer, partially cover and cook for about 35 minutes. Check the thickest chicken pieces in several places: they must reach at least 74 °C. The potatoes should be fully tender without collapsing, and the broth should remain spoonable.
Serve while hotRemove the pot from the heat and let vigorous bubbling subside for a minute or two while bowls are prepared. Ladle chicken, potatoes, vegetables and broth together so each serving receives the same components.

Practical

Serving

Ladle into deep bowls so each portion has chicken, potato, carrot, pepper and broth. A simple salad provides freshness without competing with paprika.

Make ahead

Cut vegetables ahead if necessary, but cook the full stew close to serving for the clearest broth and best potato shape.

Storage and reheating

Keep at 4 °C or below for 3–4 days. Reheat gently to 74 °C and loosen with only a small amount of water if needed.

Control points

The broth tastes bitterGuidance: Paprika scorched before the liquid was added.Adjustment: Lower the heat before adding paprika and follow with passata and water within seconds.
The potatoes disintegrate before the chicken is readyGuidance: Potato pieces were cut too small or the pot boiled hard.Adjustment: Use 3 cm chunks and maintain a gentle simmer, checking chicken temperature rather than increasing the heat.

Nutrition

Serving size1/8 of the finished stew
Calories350 kcal
Carbohydrates20 g
Protein29 g
Fat17 g
Fibre4 g
Sodium750 mg

These figures are approximate and vary with ingredient brands, trimming, moisture loss and exact portioning.

Allergens and food safety

No major allergen is intrinsic to the fixed ingredient list; verify packaged paprika and passata if cross-contact is a concern.

Do not rinse raw chicken. Keep it separate from ready-to-eat ingredients and clean hands, knife and board after handling. Cook the thickest chicken pieces to at least 74 °C. Refrigerate within 2 hours at 4 °C or below, use within 3–4 days and reheat leftovers to 74 °C.

FAQ

Does pileći paprikaš have to contain sour cream?

No. Creamy versions exist, but this Serbian household version is a clear paprika-onion stew without a dairy or flour finish.

Why use thighs instead of breast?

Thigh meat tolerates the simmer well and remains succulent while the potatoes finish. Breast can cook faster and would require a different timing plan.

Result: Tender chicken and potatoes in a clear red paprika broth with soft onion, carrot and sweet pepper.

Key: Protect the paprika from scorching and finish only when the chicken reaches 74 °C and the potatoes are tender.