Paprika Sweet Potato Chicken Thighs or “chicken stew,” is a delicious one-pot meal served in a soup bowl with bread, or in bread bowls!

blue dutch oven of Paprika Sweet Potato Chicken Thighs

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I love to feed people. Which is why I’m sharing this delicious Paprika Sweet Potato Chicken Thighs today!

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!

We love this recipe though, because we are great sweet potato fans!

blue dutch oven of Paprika Chicken Thighs

Ingredients for Sweet Potatt Chicken Thighs

  • 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

Feeding people

Feeding people is what I learned from my parents, fifty years ago, as they effortlessly had people into their home for a meal. It was usually Sundays when mom set a pretty table, cooked a traditional Sunday supper, and dad turned the music on before the guests arrived.

I remember mom and dad both greeting guests at the front door. It was easy, super simple, and I have so many fond memories of people gathered around our table! And … the aroma of roast beef filling the air, the sound of the pressure cooker hissing with potatoes, the clinking of dishes and silverware being set on the table, and later the visual memories of mom and her sisters or friends in the kitchen with their aprons on, washing and drying pots and pans, Fosteria water goblets, “good” silverware, and the miscellaneous entertaining items. {Below, my new dinner board with this Chicken Farro Salad Board recipe!}

a table set with Chicken Farro Salad board

Entertaining and hospitality

I have such fond memories of delicious food and her beautiful entertaining pieces on a simple white tablecloth, wrapped up in beautiful hospitality and love. She made others feel warm and welcome (whether she knew them well or not), and turned every one of those meals into a meaningful time with family and friends.

Paprika Chicken Thighs Recipe

Now for this easy recipe!

I can tell you this is so well loved, which is a recipe that I guarantee your family will love.

Easy Dinner of Paprika Sweet Potato Chicken Thighs

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.

Simple for casual entertaining.

Delicious served with crunchy bread and a side salad.

Great to share with the people around your table!

More Chicken Thigh Recipes:

One Pan Barbecue Sauce Chicken

Honey Mustard Chicken Thighs {Foodie Crush}

Honey Soy Baked Chicken Thighs {She Wears Many Hats}

Lemongrass Curry Coconut Chicken Thighs

dutch oven of paprika chicken thighs
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Paprika Sweet Potato Chicken Thighs

Paprika Sweet Potato Chicken Thighs is flavorful, healthy, and good enough for company! Try it served with rice, quinoa, or farro. You can use white wine in place of apple juice.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8
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  • 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 1/2 cups chicken broth
  • 1 cup apple juice
  • 1 1/2 Tbsp. fresh rosemary, finely chopped


  • 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.


originally posted OCT 2015
Cuisine: American
Course: Main Course
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dutch oven of paprika sweet potato chicken thighs