Chicken Stew with Potatoes and Radishes

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This hearty chicken stew with potatoes and radishes is a vibrant twist on a classic comfort food favourite. By using chicken legs and simmering them slowly with Hungarian paprika and whole tomatoes, you create a rich, deeply savoury sauce that perfectly complements the creamy Yukon Gold potatoes. This high-protein dish is designed to be both nourishing and satisfying, offering a sophisticated balance of earthy spices and bright, fresh finishes that make it stand out from traditional recipes.

Ideal for a weekend family lunch or a restorative midweek meal, this one-pot wonder is as practical as it is flavourful. The addition of zesty lemon-infused soured cream and crisp, peppery radishes provides a beautiful textural contrast to the tender meat and soft vegetables. It is a brilliant way to include more root vegetables in your diet while keeping the protein content high, making it a healthy and filling choice for any home cook.

Ingredients for Chicken Stew with Potatoes and Radishes

4 chicken legs (thigh and drumstick), patted dry
Sal kosher
2 cucharadas de aceite de oliva virgen extra, más para rociar
1 cebolla grande, picada
5 dientes de ajo, finamente cortados
2 tablespoons (or more) Hungarian hot or sweet paprika
1 lata (800 g) de tomates pelados enteros
725ml (or more) homemade chicken stock or low-sodium chicken broth
675g baby Yukon Gold potatoes
1/2 limón
180ml de crema agria
6 radishes (about 1 bunch), trimmed, thinly sliced

How to make Chicken Stew with Potatoes and Radishes

Season chicken thighs all over with salt. Heat 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8–10 minutes. Transfer chicken to a plate.

Cook onion in same pot, stirring often, until softened and edges are browned, 8–10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.

Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2". Bring to a simmer and cook until tomatoes are slightly thickened, 6–8 minutes. Add stock, potatoes, and chicken and return to a simmer.

Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75–90 minutes. Remove from heat; taste and add more salt or paprika if needed.

Squeeze juice from lemon into a small bowl and stir in soured cream; season with salt. Toss radishes and a pinch of salt in another small bowl.

Transfer stew to a platter and drizzle soured cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.