Chicken Stew with Hungarian Sausage: A One-Pot Recipe

Chicken stew with Hungarian sausage is a paprika-scented one-pot meal of tender chicken, smoked sausage, potatoes and vegetables in a savory broth. This Hungarian-inspired version borrows the warming flavors of Hungarian sweet paprika and kolbász; sausage styles and family recipes vary, so practical substitutes work well too.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, trimmed and left whole or cut into large pieces
12 oz (340 g) fully cooked Hungarian-style smoked sausage, such as kolbász, sliced into ¼-inch (6 mm) rounds
1 tbsp (15 ml) neutral cooking oil
1 large yellow onion, about 10 oz (280 g), chopped
2 medium carrots, about 8 oz (225 g), peeled and cut into ½-inch (1 cm) pieces
3 garlic cloves, about 9 g, finely chopped
2 tbsp (14 g) Hungarian sweet paprika
¼ tsp (0.5 g) hot paprika or cayenne, optional
1 tbsp (16 g) tomato paste
2 tbsp (16 g) all-purpose flour
4 cups (950 ml) low-sodium chicken broth
1 lb (450 g) waxy or all-purpose potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
1 bay leaf, about 0.1 g
½ tsp (1 g) dried thyme, or 1 tsp (1 g) fresh thyme leaves
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 cup (145 g) frozen peas
2 tbsp (8 g) chopped fresh parsley, for serving
½ cup (120 g) sour cream, for serving, optional

Instructions

Prepare the ingredients. Chop the onion, carrots, garlic and potatoes, and slice the sausage. Pat the chicken dry with paper towels, then season it on all sides with the salt and black pepper. Keep the raw chicken and its utensils separate from the vegetables and cooked food.
Brown the sausage. Heat the oil in a large, heavy-bottomed Dutch oven or soup pot over medium heat. Add the sausage in a single layer and cook for 4 to 5 minutes, turning once, until lightly browned and fragrant. Transfer it to a plate. Leave the rendered fat in the pot; if the sausage is very lean and the pot looks dry, add a small splash of oil.
Brown the chicken. Add the chicken in a single layer, working in batches if needed so the pieces sear rather than steam. Brown for about 3 to 4 minutes per side; the chicken does not need to be cooked through yet. Move it to the plate with the sausage. A few browned bits on the bottom of the pot add flavor to the broth.
Soften the aromatics. Add the onion and carrots to the pot and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Stir in the garlic and tomato paste and cook for 1 minute. Take the pot off the heat before adding both paprikas, then stir for about 30 seconds. Paprika can turn bitter if it scorches, so this brief off-heat step helps preserve its sweet, smoky flavor.
Build the broth. Sprinkle the flour over the vegetables and stir until no dry patches remain. Gradually pour in the chicken broth, stirring and scraping the bottom of the pot to loosen the browned bits. Add the potatoes, bay leaf and thyme, then return the sausage and chicken, along with any juices on the plate, to the pot.
Simmer until tender. Bring the stew just to a gentle simmer, then lower the heat and cover the pot partially. Cook for 25 minutes, stirring once or twice to prevent sticking. Remove the lid and simmer for another 5 to 10 minutes, until the potatoes are tender and the broth has thickened slightly. Keep the heat low enough that the liquid bubbles gently, not vigorously.
Check the chicken and finish. Insert a food thermometer into the thickest part of a chicken piece without touching the pot; USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If it has not reached that temperature, continue simmering and check again after a few minutes. Stir in the peas and cook for 3 minutes, until hot. Taste the broth and adjust the salt and pepper. Remove the bay leaf before serving.
Serve. Ladle the stew into bowls and top with parsley. Offer sour cream at the table so each person can stir in a spoonful if desired.

Tips

Choose a sausage that suits the stew. Hungarian kolbász is a smoked, seasoned sausage that brings paprika flavor and a savory, slightly smoky note. If it is hard to find, use smoked kielbasa for a milder, less paprika-forward result, or Spanish chorizo for a stronger, different spice profile. Spanish chorizo is not interchangeable with fresh Mexican chorizo, which needs to be cooked thoroughly and has a different texture.
Keep the paprika from burning. Sweet Hungarian paprika gives the stew its characteristic red color and rounded pepper flavor. Take the pot off the burner before stirring it into the vegetables, and add the broth soon after. If you do not have Hungarian paprika, ordinary sweet paprika is a reasonable substitute, though the flavor may be less distinctive.
Cut the potatoes evenly. Pieces close to 1 inch (2.5 cm) cook at a similar pace. Waxy potatoes usually hold their shape, while russets soften more and can make the broth thicker. If using russets, stir gently near the end so they do not break apart more than you want.
Season in stages. Smoked sausage and broth can both be salty, so start with the measured salt and taste only after the stew has simmered. Add more a little at a time. For a looser stew, stir in a splash of hot broth or water; for a thicker one, simmer uncovered for a few extra minutes.

Serving Suggestions

Serve the stew hot in wide bowls, with crusty bread, rye bread or buttered noodles for catching the paprika-rich broth. A simple cucumber salad, vinegar-dressed cabbage or lightly dressed green salad adds a crisp, tangy contrast to the soft potatoes and rich sausage. For a more filling meal, spoon the stew over cooked egg noodles or plain rice, keeping the side lightly seasoned so it does not compete with the broth.

Sour cream is optional, but a small spoonful adds a cool, creamy finish. Stir it into an individual bowl rather than the whole pot, especially if you expect leftovers; that keeps the stored stew easier to reheat without the dairy separating. A little parsley brightens the finished bowls, while extra hot paprika at the table lets people adjust the heat for themselves.

Variations

Make it spicier: Increase the hot paprika to ½ teaspoon (about 1 g), or serve with a pinch of crushed red pepper. Hungarian hot paprika is a useful addition if available, but it is not essential; cayenne gives more direct heat and less paprika flavor.

Add other vegetables: Celery can replace some of the carrot, or add 1 cup (150 g) of sliced mushrooms with the onion. For a softer, sweeter finish, stir in 1 chopped red bell pepper with the carrots. Keep the overall amount of vegetables similar so the pot still has enough broth to cook the potatoes and chicken.

Use bone-in chicken: Bone-in, skinless thighs can be used, but they take longer to cook than boneless pieces. Begin checking them after about 35 minutes of simmering and continue until the thickest part reaches 165°F (74°C), measured without touching the bone. Remove the bones before serving if you prefer an easier bowl.

Make it gluten-free: Replace the all-purpose flour with 1 tablespoon (8 g) cornstarch mixed until smooth with 2 tablespoons (30 ml) cold water. Omit the flour, simmer the stew until the potatoes are tender, then stir in the slurry and simmer for 1 to 2 minutes until thickened. Check that the sausage and broth are labeled gluten-free, since ingredients vary by product.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow, covered containers so it cools more quickly. Keep the stew refrigerated at 40°F (4°C) or below and use it within 3 to 4 days. The potatoes may absorb some broth as they sit, so the chilled stew can be thicker than it was on the first day.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring occasionally and adding a little broth or water if needed. Heat it until steaming throughout and verify that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave also works: cover the bowl loosely, stir partway through, and check the temperature in more than one spot. Do not leave the stew at room temperature for more than 2 hours.

For longer storage, freeze cooled stew in airtight freezer containers, leaving a little room for expansion, for about 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat as above. Potatoes can become softer after freezing and thawing, but the stew remains suitable to serve when handled and reheated safely. Add sour cream only after reheating, rather than freezing it in the pot.

Frequently Asked Questions

What kind of Hungarian sausage should I use?

Use a fully cooked, smoked Hungarian-style sausage, often sold as kolbász, and check the package label if you are unsure whether it is cooked. Sweet or mildly spicy versions work well here. If you cannot find it, smoked kielbasa is convenient and gives a gentler flavor; Spanish chorizo is a bolder substitute, but it will make the stew taste less traditionally Hungarian-inspired.

Can I make this stew ahead of time?

Yes. Make it a day ahead, cool it promptly in shallow containers and refrigerate it. The flavors meld as it rests, and the broth may thicken, so add a splash of broth when reheating if needed. Bring the leftovers to 165°F (74°C) before serving, and add any sour cream and fresh parsley at the table.

Can I cook it in a slow cooker?

You can adapt it, though browning the sausage and chicken and softening the onion first gives the broth more depth. Transfer those ingredients and the remaining ingredients, except the peas, to the slow cooker. Cook until the potatoes are tender and the chicken reaches 165°F (74°C); timing varies by appliance, so use a thermometer rather than relying only on the clock. Stir in the peas near the end. The broth may be thinner, so thicken it with a cornstarch slurry if you like.

How can I make the broth thicker or thinner?

The flour and potato starch give this recipe a spoon-coating broth. For a thicker result, simmer uncovered for a few extra minutes or mash a few potato pieces against the side of the pot and stir them in. For a thinner broth, add hot chicken broth a little at a time. Avoid adding a large amount of liquid at once, which can dilute the paprika and sausage flavor.

Can I use chicken breast instead of thighs?

Yes, boneless, skinless chicken breast works, but it is leaner and can dry out if simmered too long. Cut it into large pieces, brown it briefly, and start checking the thickest piece as the potatoes approach tenderness. It still needs to reach the USDA FSIS safe minimum of 165°F (74°C); remove it as soon as it reaches that temperature, then return it to the pot if needed while the peas heat through.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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