Paprika stew with chicken


Freezer friendly

( 2 adults and 2 kids )

  • onion
  • 0.5 pointed cabbage
  • green bell pepper
  • red bell pepper
  • yellow bell pepper
  • 300 gramscarrots*
  • 500 gramsmushrooms
  •  wholegrain rice
  • 100 gramsbacon slices
  • 700 gramschicken fillet
  • 1 tbsppaprika
  • 2 canchopped tomatoes
  • 70 gramstomato purée
  • 1 cubechicken stock
  • 300 mlwater
  • 200 gramscocktail sausages
  • 200 mlsingle cream
  •  salt
  •  pepper
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Here at Mambeno we love stews! Both because they're delicious, and because it's easy dinner for two days. And stews are even better on day two! Here we've whipped up a stew with paprika, a bit of bacon, cocktail sausages and lots of veg. Enjoy!


1. Start by prepping your veg - then you don't have to think any more about them. Finely chop the onion. Wash the cabbage and finely chop it. Wash the bell peppers, remove the seeds, and cut them into strips. Peel the carrots and slice diagonally. Clean, wash and halve the mushrooms. Pop all your veg off to the side and boil the rice following the directions on the packet.

2. Cut the bacon into smaller pieces and the chicken into bite-sized chunks or strips, depending on your preference. The person who runs the kitchen decides! Put the meat aside and remember to wash your hands and utensils after handling raw meat.

3. Place the bacon bits in a large cold, dry pot. Switch on the hob and let the bacon cook while stirring, until it's nice and brown. Add onion, chicken and paprika and season with salt and pepper. Remember to wash your hands again after touching the raw chicken. Cook the chicken while stirring, until it's browned on all sides.

4. Add chopped tomatoes, tomato purée, stock, water and all the veg. They'll take up a lot of space in the pot, but will cook down once the lot has simmered for a few minutes. Bring the lot to the boil, carefully stir during and let simmer for 10-15 minutes. Add cocktail sausages and cream and warm it up again, or skip the cream if you want a lighter version. Add salt and pepper to taste and serve with piping hot rice and a little sprinkle of herbs on top, if you happen to have a bit knocking about the kitchen. Enjoy!


Remember to save the leftover paprika stew for tomorrow. And a small tip: Because wholegrain rice take longer to boil than normal rice, boil a double portion today. Then you can save the rice too and simply heat them tomorrow, and you'll have dinner sorted in minutes.

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