Paraguayan-Style Chicken Stew with Dumplings

This hearty chicken stew brings together tender chicken, carrots, potatoes, and soft drop dumplings in a gently seasoned broth. It is the kind of one-pot dinner that feels special enough for Sunday supper but simple enough for a weeknight. The dumplings steam right on top of the stew, turning plush and light while soaking up all that savory flavor.

Recipe at a glance

• Yield: 6 servings
• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour

Flavor note: Warm, comforting, and moderately seasoned with onion, garlic, paprika, and cumin.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 6 cups low-sodium chicken broth
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley, plus more for serving

For the dumplings:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley or cilantro
• 3 tablespoons unsalted butter, melted and slightly cooled
• 3/4 cup milk

Instructions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the chicken with the salt and pepper, then add it to the pot in a single layer. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through. Transfer the chicken to a plate.
2. Add the onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring often, until the onion softens and the vegetables begin to look glossy. Add the garlic and cook for 30 seconds more.
3. Stir in the tomato paste, paprika, cumin, and oregano. Cook for 1 minute to toast the spices and deepen the flavor.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the potatoes and bay leaf, then return the chicken and any juices to the pot. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.
5. Cover and simmer for 15 to 18 minutes, or until the potatoes are just tender and the chicken is cooked through. The chicken should reach 165°F in the thickest piece.
6. While the stew simmers, make the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, black pepper, and parsley. Stir in the melted butter and milk just until a thick, sticky dough forms. Do not overmix; the dough should look shaggy, not smooth.
7. Remove the bay leaf and stir in the peas and chopped parsley. Taste and adjust the salt if needed. The broth should be savory and lightly thickened by the vegetables.
8. Use a spoon to drop 10 to 12 walnut-size mounds of dumpling dough over the surface of the simmering stew. Leave a little space between each one so they can puff as they cook.
9. Cover the pot tightly and reduce the heat to low. Cook for 12 to 15 minutes without lifting the lid. The dumplings are done when they look puffed, matte on top, and no longer wet in the center.
10. Turn off the heat and let the stew rest, covered, for 5 minutes before serving. Ladle into bowls and finish with extra parsley.

Tips, serving ideas, and easy swaps

• For softer dumplings: Keep the stew at a gentle simmer, not a hard boil, once the dumplings go in.
• If you want a richer broth: Stir in 1/4 cup heavy cream at the end, before adding the dumplings.
• For a lighter version: Use chicken breast instead of thighs, but watch the simmer closely so it stays tender.
• Serving idea: Serve with a crisp green salad or a few slices of crusty bread for soaking up the broth.

Storage and reheating

Cool leftovers within 2 hours and store them in an airtight container in the refrigerator for up to 3 days. The dumplings will soften as they sit, but the stew will still reheat well. Warm gently on the stovetop over low heat or in the microwave until steaming hot, adding a splash of broth if the pot looks too thick. For best texture, store the dumplings and stew together rather than separating them.

Sources

• Nutrition.gov: Homemade Chicken and Dumplings
• King Arthur Baking: Savory Dumplings