Paprika Chicken with Sweet Potatoes
Paprika Chicken with Sweet Potatoes or “chicken stew,” is a delicious one-pot meal served in a soup bowl or a bread bowl. The chicken thighs are seasonsed just right with paprika and cooked in a dutch oven with sweet potato chunks, and it’s the best weeknight meal.
I love to feed people, which is why I’m sharing this delicious Paprika Sweet Potato Chicken Thighs today! This chicken recipe is a delicious comfort meal that is perfect served in the fall, and good enough for company. The chicken is mixed with soft sweet potatoes in a paprika sauce that makes the best chicken stew! We love this recipe because we are also osweet potato fans!
Paprika Sweet Potato Chicken Thighs
This savory recipe is a great weeknight meal to get simmering on the stove, and it smells so good. You may have already tried my Paprika Chicken Thighs (a little different recipe made with regular potatoes), which is also great. And if you love to serve your dinner on a platter, try this Chili Lime Chicken Thighs Platter. Or this Pesto Chicken Thighs Sheet Pan Dinner!
Why I love this recipe
- It makes a big pot of chicken stew for the family or company!
- You can serve it in a bread bowl, or in individual bowls with a side of hot crunchy bread.
- Makes a great weeknight meal or Sunday dinner.
Gather these ingredients
- Skinless, boneless chicken thighs
- Kosher salt and freshly ground pepper
- Paprika
- Olive oil
- Garlic + onion
- Sweet potatoes
- Carrots
- Flour
- Chicken broth
- Apple juice
- Fresh rosemary
How to make Paprika Chicken with Sweet Potatoes
- In a Ziploc bag, combine about 2 T. smokey paprika, and 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
- In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
- Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5-6 minutes.
- Gently whisk the flour into the apple juice. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
- Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 35 minutes. Right before serving, stir the chicken and vegetables; add in the rosemary.
- Taste and adjust the seasoning with more salt and pepper. Serve alone, or on farro, rice, or quinoa.
Tips and substitutions:
- You can use chicken breasts, but we love the richness of the chicken thighs.
- Use regular potatoes in place of sweet potatoes.
- Use whatever herbs are in season: rosemary, thyme, basil, or even cilantro.
- If you have 2 pots, double up on the effort and you’ll have leftovers for a night or two for the week ahead.
- Again, it’s a great Sunday dinner or weeknight meal.
- Try it served with rice, quinoa, or farro.
- You can use white wine in place of apple juice.
- You can serve it with sour cream and more fresh herbs.
How do you serve Paprika Chicken Thighs?
This recipe is simple for casual entertaining. It’s delicious served with crunchy bread and a side salad.
And it’s also great to share with the people around your table!
Optional to add a dab of sour cream!
More chicken thigh recipes to try while you are here:
- One Pan Barbecue Sauce Chicken
- Honey Mustard Chicken Thighs {Foodie Crush}
- Lemongrass Curry Coconut Chicken Thighs
Get the Recipe:
Paprika Chicken with Sweet Potatoes
Ingredients
- 3 lb skinless, boneless chicken thighs, fat trimmed
- 1 tsp. each Kosher salt and freshly ground pepper
- 2 Tbsp. paprika, I use McCormick Smoked Paprika
- 2 Tbsp. olive oil
- 3-4 cloves pressed garlic
- 1 medium onion, finely chopped
- 2 lbs. sweet potatoes, in 1-inch chunks
- 2 cups baby carrots
- 2 Tbsp. flour
- 1 ½ cups chicken broth
- 1 cup apple juice
- 1 ½ Tbsp. fresh rosemary, finely chopped
Instructions
- In a Ziploc bag, combine about 2 T. smokey paprika, and 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
- In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
- Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5-6 minutes.
- Gently whisk the flour into the apple juice. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
- Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 35 minutes. Right before serving, stir the chicken and vegetables; add in the rosemary. Taste and adjust the seasoning with more salt and pepper. Serve alone, or on farro, rice, or quinoa.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Delicious! Chicken thighs were tender and flavorful, combo of sweet potatoes and carrots were so spot on and perfectly tender at end of cooking time. Will make again!
This is absolutely a five star recipe. Easy to put together, healthy and delicious! I didn’t have apple juice or white wine so I chopped some Envy apples and puréed them in my Vitamix with a bit of water. It actually worked well, added the apple flavor and made the sauce a bit thicker. This will be an often made meal in our household. Thank you for sharing it.
This was DELICIOUS! def a keeper
I made this dish for a get together at my house, last night and it was delicious! The smoked paprika was a great complement to the carrots and sweet potatoes. I used regular carrots that I cut to close the size of baby carrots…Also, I increased the quantities of all the ingredients to make a meal for 8-10 people. So good!
Could this all be thrown into a crock pot?
Yes, for sure! ENJOY!
I enjoy your sharing/writing~~ and style! Scariest dinner party I ever had was one year ago–night before my daughter’s wedding. Had dinner here–made 6 lasangnas. Tried not to even think about the fact that two of our guests were teachers at Culinary Institutes. Oh well–what the heck, just buy the most expensive olive oil ‘n pasta at an exquisite shop in CA and go for it, eh? No pressure here! hahahha–and I served it buffet style in my small kitchen in aluminum pans. Wedding was next day, freezing at park here in SR, then the next day, me in hospital. Hey! No problemo!! :) Made for memorable memories and only 3 others got sick–including the dear bride! She had to delay honeymoon but still came to see her old dear mommy in hospital with pnemonia! And her darling husband. They gowned up like everybody else and we all laughed–which of course made me sicker–but happier, too!
would it be ok to just use more chicken broth instead of apple juice or wine? not wine drinkers and try to stay lower sugar. thanks!
You could try it, but I think the sweetness is what makes it. Give it a try and come back and let me know Michele!
I made this last night and it is a great recipe. I loved it and so did my family. I didn’t have chicken stock so i used water and it is still very flavorful. I also poured it over quinoa. Thank you for sharing!
I added brussel sprouts and it was so delicious! I think next time I’ll add some red pepper flakers for a bit more kick, but it was a hit!
Made this last night. Delicious! Thanks.
Your recipes look so delicious. Can’t wait to get cooking! God bless.
I cooked the Paprika Sweet Potato Chicken Thighs!!! GREAT RECIPE – and GREAT FLAVOR. I added some red pepper flakes for a little kick. Thanks a bunch!!
This chicken sounds delicious! Perfect family dinner! :)
I find it interesting too that someone would say entertaining is all about the person hosting. I suppose in some circles it is….but certainly not by my definition. I just love having people over. Right now because hubby’s job is so wonky with time, we don’t have people over very often and it’s usually very casual and not often a meal.
I always love what I read here. Always have, always will.
I think what you are doing is definitely working for me. Your sweet spirit and love for others encourages me to have people into my home for a meal. And I think the easy recipes and your ideas of making it simple (by asking others to bring a dish), is helpful as well. We all live a busy life, but we have to slow down enough to enjoy life and share God’s love with others. That is what it is all about. I really appreciate this blog Sandy. I can’t wait to see every morning what you are cooking and who you are sharing a meal with! Keep up the good work!