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Slow Simmered Chicken with Smoked Paprika

February 15, 2012


A much simpler (and much less delicious) version of this recipe originated long ago at the hands of my Russian grandmother, who frankly, wasn’t much of a cook.

Thankfully, my mother added her own touches to the very simple chicken & ketchup dish her mother-in-law regularly served, and in that incarnation, it became one of my favorites.

And it still is.

Of course, I’ve made my own changes over the years, but my mother’s basics — throw some chicken, some root vegetables, some spices and some ketchup in a pot and cook them together over low heat until everything is melt in your mouth tender — haven’t changed.

This recipe calls for three types of smoked paprika: sweet, bitter & hot. If you can’t find them, you can substitute an equal blend of other high quality paprikas (like Hungarian sweet & hot) and get decent results. But the smoked trio lends a depth & complexity that can’t be duplicated. In short, these paprikas aren’t the bland red powders one uses mostly for garnish. These are full flavored powerhouses.

The best smoked paprikas I’ve tried are from La Tienda. It’s well worth it to add them to your pantry.

But no matter which high quality paprika you use, the result is real comfort food. This is a recipe you’ll find yourself turning to again and again. It’s THAT easy and THAT good!

You’ll Need:

6 Pieces of Chicken

1 cup Ketchup

2 Large Parsnips, peeled & cut into 1/2 inch rounds

2 Large Carrots, peeled & cut into 1/2 inch rounds

2 Stalks Celery, cut into 1/2 inch pieces

1 Large Onion, peeled & roughly chopped

1/4 cup Dried Parsley

1 tbs Minced Garlic

1 cup White Wine

1/2 tsp Sweet Smoked Paprika

1/2 tsp Hot Smoked Paprika

1/2 tsp Bitter Smoked Paprika

1 tsp Salt

1/2 tsp Pepper

A Dutch Oven


1. Combine all ingredients except the chicken in a Dutch Oven.

2. Put the chicken pieces skin side up on top of the vegetable, ketchup, wine & spice mixture & put the pot over high heat on the stove.

3. Turn the oven to 325

4. When the liquid in the Dutch Oven comes to a boil, turn off the stove, put the lid on the Dutch Oven, and place it in the oven.

5. Bake covered approximately 1 hour, then give a good stir, re cover, and continue baking for another 30 minutes.

6. Remove the cover, give another good stir and bake for the last half hour uncovered, so the sauce thickens & the chicken browns.

7. Serve with rice or egg noodles.


From → Chicken

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