Paprikaš is the quintessential Serbian paprika stew — chicken or fish simmered in a rich, paprika-heavy gravy with onions and peppers. The dish is defined by its generous use of paprika (both sweet and hot), which gives the stew its deep red color and warm, smoky flavor. It is the dish that proves paprika is the soul of Serbian cooking.
Paprikaš is one of the most traditional Serbian stews, defined by its heavy use of paprika — the spice that defines Serbian (and broader Balkan) cooking. The name itself comes from 'paprika.' The dish is made with chicken (most commonly) or fish (in riverine regions), simmered with onions, peppers, and a very generous amount of paprika (both sweet for color and hot for warmth). It is related to the Hungarian paprikás, but the Serbian version is less creamy (no sour cream in the cooking) and more rustic. It is served with bread or noodles.
A bowl of deep red, rich, paprika-heavy stew with tender chicken pieces and soft onions. The paprika flavor is intense — warm, sweet, slightly smoky — it coats the tongue. The chicken is falling apart. Dip bread into the red gravy; it is the most comforting Serbian stew.
The onions must be cooked slowly until very soft and sweet (they form the base). The paprika is added off the heat (it burns easily and becomes bitter). The chicken is simmered gently in the onion-paprika base with water (not stock — the paprika provides the flavor). The stew should be thick (reduced) and intensely red.
Variations
Some use fish (fish paprikaš, especially along the Danube); some add hot paprika; some add potatoes; some finish with sour cream.
On the Palate
Where Paprikaš sits in the Serbian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 30 min active + 45 min waiting
- 15 min
Cut 1 chicken (1.5 kg) into 8 pieces; season with salt.
- 210 min
In a pot, melt 50 g lard; add 2 large sliced onions; cook 10 minutes until very soft and golden.
Watch outCook the onions low and slow until they collapse soft, sweet, and pale gold — this melted base carries the whole paprikaš, so don't rush them brown.
- 32 min
Off the heat, add 3 tbsp sweet paprika and 1 tsp hot paprika; stir.
Watch outStir the paprika in off the heat — it scorches in a second on a hot pan and turns the whole stew acrid and bitter.
- 43 min
Add the chicken pieces; toss to coat.
- 53 min
Add 400 ml water; bring to a simmer.
- 645 min
Simmer covered 45 minutes until chicken is very tender.
- 75 min
Uncover; reduce the sauce until thick and glossy.
Watch outReduce uncovered until the sauce turns thick, glossy, and deep red and coats the chicken — a watery sauce means it needed more time open.
- 81 min
Season with salt; serve with bread or noodles.
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