Croatian Chicken Paprikash - Slavonia Region
Pileći paprikaš

Cooking Croatian - Celebrating Croatian Cuisine on Foodies+

The cuisine of Slavonia owes a lot to the Hungarians that once ruled the region. Using liberal amounts of paprika and garlic, the cuisine is spicier than anywhere in Croatia.

Along with two other spicy stews, Fish Paprikash and Čobanac, Chicken Paprikash is one of the most prepared stews in Croatia. Paprika is a key flavour, while cabbage, cottage cheese and freshwater fish are also frequently served.


- 1 kg chicken piece (breasts, back... with bones and skin)
- 2 large onions, finely minced
- 3 large red peppers
- 3 tablespoons of oil
- 3 teaspoons sweet ground paprika (red,dry)
- 1⁄4 teaspoon chili or hot paprika
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 200 ml white wine
- 300 ml water/ chicken broth

There are many variation of this stew in Croatia. In Zagreb area instead of serving it with pasta, potatoes or homemade dumplings are added to the stew. But in Slavonia, it is made spicy and served with noodles.


1. Heat the oil in a large pot.
2. Add 2 large onions finely minced and saute them until they are soft and transparent. Add chopped red peppers.
3. Chop the chicken into small pieces. Add chicken pieces and saute it until the meat is white.
4. Add wine and saute it for 5 more minutes.
5. Spice the stew with sweet and hot paprika, salt and pepper. The spicier, the better!
6. Add water or chicken broth to cover the chicken.
7. Cook for 50 minutes or until chicken is soft on low heat.

Serve with noodles or mashed potatoes!
As a salad, I would recommend pickled red beet :)


photo by +Zvonimir Fras


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