I haven’t been cooking much lately. I’ve been feeling unwell for over a month, and with almost no energy, even spending time in the kitchen has felt like a chore. This is so unlike me, as cooking is something I genuinely enjoy. Yesterday, I finally gathered enough energy to make a proper meal, and I decided on this Romanian chicken and roast peppers stew.
The Romanian chicken and roast peppers stew is simply delightful. The ingredients are simple, but when you give them enough time to cook together, they create something delicious, perfect for autumn, when the evenings get colder and you start craving hearty, comforting meals. It does take a little time to prepare, especially because you need to roast and peel the peppers, but the actual cooking is straightforward. I served it with creamy mashed potatoes to soak up all that delicious sauce, for a wonderful homemade dinner.
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Ingredients for the Romanian Chicken and Roasted Pepper Stew Recipe
For this recipe, you will need around 1 kg of chicken. I usually recommend drumsticks, thighs or whole chicken legs because the meat stays juicy as it simmers in the sauce. You can use boneless chicken if you prefer, but bone-in pieces tend to give the stew a little more flavour.
The roasted peppers are the other main ingredient. You can use four to six peppers, depending on their size. Red pointy peppers (called kapia in Romania) are the best because they become sweet and tender when roasted, but you can also use a mixture of colours. On this occasion I used normal bell peppers, but if I had a choice, I would use kapia.
Two onions and three garlic cloves form the base of the sauce. Alongside a tin of chopped tomatoes and a tablespoon of tomato paste, they create a rich tomato sauce that coats the chicken beautifully.
Sweet paprika is essential for the flavour of this Romanian stew. I use three teaspoons, which gives the sauce a lovely colour and a gentle warmth without making it spicy. Finally, a little sour cream stirred into the sauce at the end makes it smoother and creamier. Fresh parsley is optional, but it adds a nice touch when serving.
You will also need a little vegetable oil for frying, as well as salt and black pepper to season the chicken and sauce.
How to Make Romanian Chicken and Roasted Pepper Stew
Start by roasting the peppers. If you have access to a barbecue or can roast them over hot coals, even better, as this gives them a wonderful smoky flavour. Otherwise, place them in the oven and roast for around 30 minutes, turning them occasionally until the skin is blistered and blackened in places.
Transfer the hot peppers to a bowl and cover it. Leave them to steam for a little while, as this makes removing the skin much easier.
While the peppers are resting, prepare the chicken. Season the pieces with salt and black pepper, then heat a little oil in a large, deep pan. Brown the chicken on all sides. You don’t need to cook it through at this stage, as it will finish cooking in the sauce. Once the pieces have developed a golden colour, remove them from the pan and set them aside.
Finely chop the onions and add them to the same pan. Cook over medium heat until they soften, stirring occasionally so they don’t burn. Meanwhile, peel the roasted peppers, remove the stalks and seeds, and slice the flesh into strips.
Add the roasted peppers to the softened onions, followed by the finely chopped garlic. Cook for another minute or two, stirring gently.
Pour in the chopped tomatoes and tomato paste, then fill the empty tomato tin with water and add that to the pan as well. Stir everything together and add the sweet paprika, along with salt and black pepper to taste.
Return the browned chicken to the pan, making sure the pieces are covered as much as possible by the sauce. Bring everything to a gentle simmer, cover with a lid and cook for around 30 minutes, or until the chicken is completely cooked through and tender. Stir occasionally and check the sauce towards the end. If it becomes too thick, add a small splash of water.
Once the chicken is cooked, turn off the heat and gently stir in the sour cream. I prefer to add it at the end rather than letting it boil in the sauce, as this helps keep the texture smooth. Taste the stew and adjust the seasoning if needed.
Finish with some freshly chopped parsley, if you like, and serve the stew while it is still hot.
Notes and Tips:
- Only add the paprika once you have a sauce in the pan. Frying the paprika with the onions will make it bitter. Never fry paprika.
- Add the sour cream once you’ve turned the heat off, at the end, otherwise you risk it splitting in the sauce instead of making it creamy.
Romanian chicken and roast peppers stew
Ingredients
- 1 kg chicken drumsticks, thighs or legs
- 4-6 peppers
- 2 onions
- 3 garlic cloves
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 3 tsp sweet paprika
- 100 gr sour cream
- vegetable oil
- salt and pepper
- parsley optional
Instructions
- Roast the peppers in the oven for around 30 minutes, turning occasionally, until the skins are blistered and blackened in places. Alternatively, roast them over hot coals for a smoky flavour.
- Transfer the hot peppers to a bowl and cover. Leave them to steam while you prepare the chicken.
- Season the chicken with salt and black pepper. Heat a little vegetable oil in a large, deep pan and brown the chicken on all sides. Remove from the pan and set aside.
- Finely chop the onions and add them to the same pan. Cook over medium heat until softened.
- Peel the roasted peppers, remove the stalks and seeds, and slice the flesh into strips.
- Add the roasted peppers and finely chopped garlic to the onions. Cook for another 1 to 2 minutes, stirring gently.
- Add the chopped tomatoes, tomato paste and one can of water, using the empty tomato tin to measure. Stir in the sweet paprika and season with salt and black pepper.
- Return the browned chicken to the pan. Bring the sauce to a gentle simmer, cover with a lid and cook for around 30 minutes, or until the chicken is cooked through and tender. Stir occasionally and add a little more water if the sauce becomes too thick.
- Turn off the heat and gently stir in the sour cream until the sauce is smooth and creamy.
- Taste and adjust the seasoning if needed. Garnish with fresh parsley, if desired, and serve hot with mashed potatoes or fresh bread.
FAQ:
Can I use jarred roasted peppers?
Yes, you can use jarred roasted peppers if you want to save time. Drain them well before adding them to the pan. The flavour won’t be quite the same as freshly roasted peppers, but the stew will still be yummy.
Can I make this stew without sour cream?
Yes. The sour cream adds a creamy finish, but you can leave it out if you prefer a tomato-based sauce. The stew will still have plenty of flavour from the roasted peppers, paprika and chicken.
Can I use chicken breast instead of drumsticks or thighs?
Yes, although chicken breast cooks more quickly and can become dry if simmered for too long. Cut it into large pieces and check it earlier, adjusting the cooking time until the chicken is cooked through.
How long does chicken and roasted pepper stew keep?
Once cooled, store the stew in an airtight container in the fridge for two to three days. Reheat it gently in a saucepan until the chicken is piping hot throughout. If you plan to freeze it, I recommend doing so before adding the sour cream. You can stir the sour cream into the sauce after reheating.
Can I make the stew spicy?
Yes. If you like a little heat, add some hot paprika or a pinch of chilli flakes. Traditionally this stew is not spicy so I make it with sweet paprika, so the flavour of the roasted peppers remains the star of the dish.
For more traditional Romanian stews, check out my recommendations below:
- Romanian chicken and onion stew recipe
- Romanian leek and olives stew recipe
- Romanian green beans stew recipe
- Romanian chicken and cauliflower stew recipe
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