Paprika Chicken Potato Stew Fried Eggs
This recipe is AI-generated. Adjust based on your actual situation.
Begin in pot by coating chicken thighs in paprika, onion powder, garlic powder, salt, and ground black peppercorns then searing with olive oil for infused smoky base before adding water and potatoes to simmer until tender and flavors meld deeply. Concurrently in frying pan, heat olive oil to crisply pan-fry eggs achieving golden edges and runny yolks for textural contrast to the hearty stew.
Ingredients
- potatoes240 g (≈ 1½ piece)
- chicken thighs180 g (≈ 1 piece)
- eggs2 g (≈ 1 piece)
- paprika¾ teaspoon
- olive oil1⅓ tablespoon
- water240 ml
- salt⅓ teaspoon
- black peppercorns¼ teaspoon
- onion powder⅓ teaspoon
- garlic powder⅓ teaspoon
Cookware
- pot
- frying pan
Steps
- 1grind black peppercorns, cut potatoes into chunks
- 2coat chicken thighs evenly with paprika, onion powder, garlic powder, salt, and ground black peppercorns
- 3heat olive oil in pot over medium-high heat 1 min, add coated chicken thighs and sear until browned on all sides 4 min
- 4add water and potatoes to pot, bring to a simmer over medium heat 2 min, cover and simmer until potatoes are tender and flavors meld 15 min
- 5heat olive oil in frying pan over medium heat 1 min, crack eggs into frying pan and pan-fry until golden edges form and yolks are runny 3 min
- 6serve chicken and potato stew topped with fried eggs
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