Romanian Chicken Stew with Paprika and Tomatoes

Romanian chicken stew is a home-style dish of tender chicken simmered with onions, tomatoes, garlic, and paprika until the sauce turns rich and savory. Recipes vary by region and family; this version keeps the flavors straightforward and pairs especially well with creamy polenta or crusty bread.

Ingredients

3 lb bone-in, skin-on chicken thighs (1.36 kg), about 6 to 8 thighs
1 tsp fine salt (5 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
1 tbsp neutral cooking oil (15 ml), such as sunflower or canola oil
2 medium yellow onions, thinly sliced (about 300 g)
1 medium red bell pepper, seeded and sliced (about 150 g)
4 garlic cloves, finely chopped (about 12 g)
1 tbsp sweet paprika (7 g)
2 tbsp tomato paste (32 g)
1 can crushed tomatoes, 14.5 oz (411 g)
1 cup low-sodium chicken broth (240 ml)
1 bay leaf
½ tsp dried thyme (about 1 g)
1 tbsp red wine vinegar (15 ml)
2 tbsp chopped fresh parsley (about 8 g)

Instructions

Pat the chicken dry with paper towels so it browns rather than steams. Season all over with the salt and black pepper. Set a heavy Dutch oven or deep, lidded sauté pan over medium heat and add the oil. If the chicken is very cold, let it sit out only while you prepare the vegetables; do not leave raw poultry at room temperature for an extended period.
Arrange the chicken skin-side down in the hot pan, working in batches if needed so the pieces are not crowded. Brown for about 6 minutes on the skin side, then turn and brown the other side for 3 to 4 minutes. The chicken does not need to be cooked through at this stage. Transfer it to a plate. If there is more than about 1 tablespoon of fat in the pan, carefully spoon off the excess, leaving the browned bits behind for the sauce.
Add the sliced onions and bell pepper to the pan. Cook for about 8 minutes, stirring now and then and scraping the base of the pot, until the onions soften and begin to turn translucent. If the vegetables start catching, lower the heat and add a spoonful of broth rather than letting them scorch. Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the paprika and tomato paste and stir for about 1 minute to coat the vegetables. Keep the heat moderate: paprika can become bitter if it burns. Pour in the crushed tomatoes and chicken broth, then add the bay leaf and thyme. Stir well, scraping up any browned bits, and bring the sauce to a gentle simmer.
Return the chicken and any juices on the plate to the pot, placing the pieces skin-side up so the skin stays above the liquid as much as possible. Cover, reduce the heat to low, and simmer gently for about 35 minutes. Check that the sauce is bubbling lightly, not boiling hard; a vigorous boil can make the chicken tough and cause the tomato sauce to splatter.
Uncover and check the thickest part of a thigh with a food thermometer without touching the bone. USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece has not reached that temperature, cover and continue simmering, checking again after a few minutes. Once the chicken is cooked through, simmer uncovered for 3 to 5 minutes if the sauce needs to thicken; keep the chicken skin above the sauce for the best texture.
Remove the bay leaf and stir in the red wine vinegar. Taste the sauce and adjust the salt, pepper, or vinegar as needed. The vinegar should brighten the tomato flavor rather than make the stew taste sharply sour. Sprinkle with parsley and serve hot, spooning plenty of onion-and-tomato sauce over each portion.

Tips

Use a wide, heavy pot and brown the chicken in batches. Crowding traps steam, which prevents the skin from developing color and leaves less fond on the pan to enrich the sauce. If you use a smaller pot, two batches are better than squeezing everything in at once.
Sweet paprika gives the stew its gentle warmth and red color. If you cannot find Romanian sweet paprika, ordinary sweet Hungarian paprika is a good substitute. Smoked paprika is not a direct replacement: it adds a noticeable smoky flavor, so use no more than ½ teaspoon alongside the sweet paprika if you want that note.
Keep the simmer low after adding the chicken. A few small bubbles around the edge are enough. If the sauce thickens too much before the chicken is ready, loosen it with broth or water a few tablespoons at a time; if it is too thin at the end, uncover the pot and simmer briefly.
Bone-in thighs are forgiving and contribute flavor, but they vary in size. Check more than one piece with a thermometer, especially if the thighs are large. Do not rely only on the cooking time or on the color of the juices, and avoid touching the thermometer probe to the bone.

Serving Suggestions

Polenta is a classic-feeling companion for this kind of Romanian-style stew: its mild corn flavor and soft texture catch the tomato sauce. Serve a generous scoop in a shallow bowl, set a chicken thigh beside it, and spoon the vegetables and sauce over the top. Mashed potatoes, boiled potatoes, or a simple rice pilaf also work well if polenta is not convenient.

For a lighter plate, offer the stew with crusty bread and a crisp green salad dressed with vinegar. A side of sautéed green beans, cabbage, or seasonal vegetables balances the richness of the chicken. Put extra parsley and vinegar on the table so diners can adjust their own portions, and serve the sauce generously rather than treating it as a small garnish.

Variations

For a leaner version, use 3 lb (1.36 kg) boneless, skinless chicken thighs. They will not create the same browned skin or as much richness in the sauce, and they may cook faster, so start checking their temperature after about 25 minutes of simmering. Chicken drumsticks can also be used; allow for their size and check each piece for the same safe temperature.

The bell pepper is a useful, familiar addition, but it is not present in every family version. Leave it out for a simpler onion-and-tomato sauce, or replace it with a small sweet yellow pepper. For a little heat, add a pinch of hot paprika or red pepper flakes with the sweet paprika. If you do not have fresh parsley, finish with 1 teaspoon dried parsley, though the fresh herb gives a brighter flavor.

For a thicker, more concentrated sauce, use ¾ cup (180 ml) broth instead of 1 cup and simmer uncovered for the final few minutes. For a more tangy finish, add another teaspoon of vinegar at the table. Tomato passata can replace the crushed tomatoes in the same quantity; it makes a smoother sauce with fewer pieces, while crushed tomatoes give it more texture.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The stew keeps for 3 to 4 days in the refrigerator. For easier reheating, store the chicken with plenty of sauce so the meat does not dry out. You can freeze it in a freezer-safe container for up to 3 months for best quality; thaw it overnight in the refrigerator before reheating.

Warm leftovers gently in a covered saucepan over low to medium-low heat, adding a splash of water or broth if the sauce has thickened in the refrigerator. Stir occasionally and heat until the chicken and sauce reach 165°F (74°C), checking with a food thermometer. Individual portions can be reheated in a microwave-safe dish, covered loosely and stirred or turned partway through so the temperature is even. Reheat only the portion you plan to eat.

Frequently Asked Questions

Can I make Romanian chicken stew with boneless chicken?
Yes. Boneless thighs are the best quick-cooking substitute because they stay more tender than breast meat. Begin checking their internal temperature after about 25 minutes of simmering, since smaller pieces may finish sooner. Chicken breast can be used, but it is leaner and can dry out if left simmering after it reaches 165°F (74°C).

Can I make this stew ahead of time?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container. The flavors settle together as it rests, and it reheats well with a little added broth if needed. Reheat gently until the chicken and sauce reach 165°F (74°C); avoid repeatedly cooling and reheating the whole pot.

Why is my tomato sauce too thin?
Tomatoes and chicken release different amounts of liquid, so the finished sauce can vary. Remove the chicken once it is cooked through and simmer the sauce uncovered for a few minutes to reduce it, stirring often. Return the chicken to the pot to coat it. Avoid adding flour automatically; reducing the sauce preserves its tomato flavor and keeps the texture natural.

Can I use chicken breast instead of thighs?
You can, although thighs are generally more forgiving during a long simmer. Use bone-in breasts if you want a similar cooking pace, or boneless breasts and check them early with a thermometer. Take each piece out as soon as it reaches the poultry safe minimum of 165°F (74°C), then keep it warm while the sauce reduces if necessary.

What can I use instead of red wine vinegar?
Use an equal amount of cider vinegar or fresh lemon juice. Both add the finishing acidity that balances the tomatoes; lemon tastes brighter, while cider vinegar is softer and slightly fruity. Stir it in at the end, taste, and add more only in small increments so the sauce stays savory rather than sour.

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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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