Chicken Paprika Stew (Pileći perkelt)
Пилећи перкелт Pileći perkeltSay it: PEE-leh-chee PER-kelt
Perkelt is a comforting Vojvodina stew of chicken slowly braised with onions, sweet paprika, green pepper, and tomato until the sauce is glossy and fragrant. It is an everyday dish in Serbian homes, especially in the northern plains, where Hungarian and Serbian cooking meet. The paprika gives it a warm red color rather than heat, while the chicken stays tender in the rich, slightly sweet sauce. Serve it with pasta, mashed potatoes, or bread to soak up every drop.
Chicken Paprika Stew (Pileći perkelt)
Пилећи перкелт, Pileći perkelt
Pronounced PEE-leh-chee PER-kelt
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
Method
Heat the lard in a heavy pot over medium heat. Add the onions and a pinch of the salt and cook, stirring often, for 8–10 minutes, until soft and golden at the edges. Stir in the garlic and green pepper and cook for 3 minutes more, until the pepper softens.
Pull the pot off the heat and stir in the sweet paprika and hot paprika, if using, for 30 seconds; the paprika should smell fragrant but not scorch. Add the chicken and toss until every piece is coated in the red spice mixture.
Return to low heat and add the tomatoes, remaining salt, black pepper, and stock. Bring to a gentle simmer, scraping up anything stuck to the bottom.
Cover and simmer gently for 35–40 minutes, stirring every 10 minutes, until the chicken is fork-tender and the sauce has thickened to a glossy stew. If it looks dry, add a splash of water or stock.
Taste and adjust salt and pepper. Stir in the parsley, take the pot off the heat, and let it settle for 5 minutes before serving.
Spoon into warm bowls and serve with small pasta, mashed potatoes, or bread.
Regional variant: Pork Perkelt (Svinjski perkelt)
Replace the chicken with 2 lb (900 g) pork shoulder cut into 1-inch cubes. Brown the pork in the lard after the onions, then add the paprika, tomatoes, green pepper, and 1½ cups (360 ml) stock. Cover and simmer for 60–75 minutes, until the pork is fork-tender and the sauce is thick.
Cook's notes
- Keep the pot off the heat when you add the paprika so it blooms without burning, which can make the stew bitter.
- Chicken thighs stay juicy during the gentle simmer; if using breast meat, shorten the cooking time slightly and check early.
- The stew thickens as it stands, so loosen leftovers with a little stock or water when reheating.
Serve with
Small pasta, mashed potatoes, or crusty bread, with a simple cucumber or cabbage salad alongside.
Make ahead and storage
Cool and refrigerate for up to 3 days or freeze for up to 2 months; reheat gently with a splash of stock or water.
