One-Pot Hungarian Paprika Chicken & Potatoes

Camp cooking usually comes down to managing heat, not chasing perfection. Set a cast-iron Dutch oven over a steady bed of coals, or park a deep pot on your camp stove and keep the flame low—this dinner rewards patience more than fussing. One-Pot Hungarian Paprika Chicken & Potatoes builds flavor in layers, starting with a quick sear so the pot collects the browned bits that carry the whole meal.

When the onions and bell peppers hit the heat, the air turns sweet and savory, and Hungarian paprika wakes up into something toasty and deep. Red potatoes simmer right alongside the chicken, soaking up the brick-red juices as everything turns tender. It eats like a stew but with bigger, satisfying bites—soft potatoes, juicy chicken, and peppers that still have a little snap.

For chilly evenings, this is the sort of one-pot dinner that keeps everyone close to the fire and keeps the dish pile small. Finish with sour cream right before serving to mellow the paprika and make the sauce silky, whether you’re spooning it into bowls at the picnic table or eating straight from the pot by lantern light.

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One-Pot Hungarian Paprika Chicken & Potatoes

Classic comfort in a pot: juicy camp chicken, red potatoes, and bell peppers simmered with Hungarian paprika, onions, and a dollop of sour cream—warming, hearty, and deeply flavorful for cool night dinners.

Servings 4 servings

Prep Time 12 minutes mins

Cook Time 40 minutes mins

Total Time 52 minutes mins

Equipment

• Large cast iron pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board

Ingredients

• 1.5 lb boneless, skinless chicken thighs cut into 2-inch pieces
• 1 tbsp olive oil
• 1 large yellow onion sliced
• 3 cloves garlic minced
• 2 tbsp Hungarian sweet paprika
• 1 lb red potatoes diced
• 1 large red bell pepper sliced
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream to serve
• 2 tbsp chopped parsley for garnish

Instructions

• Heat oil in pot over medium campfire heat.
• Add onion and sauté until soft, 4-5 minutes. Stir in garlic and paprika; cook 1 minute.
• Add chicken and brown lightly on all sides, about 4 minutes.
• Add potatoes, bell pepper, chicken broth, salt, and pepper. Stir well.
• Bring to a simmer, cover, and cook for 30 minutes, until chicken and potatoes are tender.
• Taste and adjust seasoning. Serve hot with a dollop of sour cream and parsley.

Notes

Keep the fire low for steady simmering. Paprika can scorch—stir well and avoid high heat. This meal is fantastic on chilly evenings and reheats well for lunch the next day.

Course: Dinner

Cuisine: European

Keyword: campfire, cast iron, chicken, easy cleanup, fall camping, one-pot, potatoes