Easy Chicken and Mushroom Stew Recipe in 13 Steps

1) 1 kg/35 oz of fresh mushrooms
2) 1-2 tbsp of vegetable oil
3) 700 g/25 oz of skinless boneless chicken breast
4) 100 g/3.5 oz of chopped onions
5) salt and ground black pepper to taste
6) 2 tsp of sweet paprika (you can use spicy paprika as well)
7) 2 medium-sized tomatoes
8) 2 medium-sized bell peppers
9) 300 ml/10 fl oz of water or chicken broth
10) 1/2 tsp of dried marjoram or oregano
11) 1/2 tsp of dried basil
12) some fresh dill, coriander, or parsley to taste (optional)
13) some sour cream for serving (optional)

1) fry mushrooms into a large skillet with very little vegetable oils (1-2 spoons)
2) put aside fried mushrooms when golden
3) remove skin and bone from chicken breast, then cube it into medium-sized pieces
4) put the chicken breast in the same skillet that you have used previously and fry it, add more oil if necessary
5) put the fried chicken over mushrooms when golden brown
6) finely chop the onion, then fry it in the same skillet as previously until slightly brown, season it with some salt to taste
7) add paprika and fry for 20-30 seconds more by stirring continuously
8) chop tomatoes and bell peppers, add them over onions and fry ingredients for 2-3 minutes or until slightly soft
9) put chicken and mushroom back into the skillet, then combine ingredients
10) add water or chicken broth to the skillet, then season food with ground black pepper, marjoram (oregano), and basil (you can use fresh aromatic plants as well)
11) chop the dill, add it to the skillet, reduce temperature and wait until the sauce drops and all ingredients are soft
12) take the skillet off the stove and wait 15 minutes before serving
13) serve chicken and mushroom stew with sour cream on top (optional)