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.
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.