EASY HUNGARIAN CHICKEN PAPRIKASH
An easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika... Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!
Provided by Tara Kuczykowski
Categories Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
- In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
- Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
- Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
- Season to taste with additional salt, and serve immediately over broad egg noodles.
Nutrition Facts : Calories 595 calories, Carbohydrate 49.2 grams carbohydrates, Cholesterol 163.8 milligrams cholesterol, Fat 23.5 grams fat, Fiber 3.5 grams fiber, Protein 44.2 grams protein, SaturatedFat 13.3 grams saturated fat, Sodium 1019.9 milligrams sodium, Sugar 7.3 grams sugar
HUNGARIAN CHICKEN PAPRIKASH
Hungarian Chicken Paprikash - known as Paprikás Csirke - is a classic dinner dish. Made from pieces of chicken stewed in a sauce with loads of rich paprika, paprikash serves perfectly with Nokedli egg noodles!
Provided by Recipes From Europe
Categories Dinner
Time 1h20m
Number Of Ingredients 10
Steps:
- Peel the onion and chop it into very small pieces. Also, wash the tomato and cut it into small pieces as well.
- Wash the meat, then pat it dry.
- Heat the oil in a large pot, then add the onions and sauté them on medium heat for around 5 minutes until translucent. Stir regularly.
- Add the tomato pieces, stir them in, and sauté them for a few minutes as well.
- Turn down the heat to low. Add the paprika and a tiny splash of broth so the paprika doesn't burn (this would make it bitter). Mix everything together.
- Now add the meat as well as the broth. The broth should just cover the contents in the pot.
- Bring everything to a boil, then reduce the heat and place the lid on the pot. Let the chicken paprikash simmer on low heat for around one hour. Stir occasionally.
- After 45 minutes remove the lid from the pot so that some of the water can evaporate and thicken the sauce a little bit. After the hour is up, see if the meat is tender and comes off the bone easily. If it doesn't, let it simmer for another few minutes until it is tender enough.
- Remove the pieces of meat from the pot and set them aside on a plate. Then stir the sour cream into the sauce and add salt as well as pepper to taste. If you want the sauce to thicken further, you can also dissolve some cornstarch in a little bit of cold water and add it to the pot as well. Bring everything to a light simmer and stir constantly until the sauce has thickened. Place the meat back into the sauce to reheat.
- Remove the chicken paprikash from the stove and serve with nokedli/spaetzle, other pasta such as fusilli, potatoes, or rice.
Nutrition Facts : ServingSize 1 g, Calories 577 kcal, Carbohydrate 11 g, Protein 62 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 273 mg, Sodium 822 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 20 g
CHICKEN PAPRIKA (CSIRKE PAPRIKASH)
This is a great recipe! I recommend cutting up the chicken before mixing with the butter/basil tossed egg noodles. It makes it much easier to eat, and much more enjoyable, as the sauce gets to every inch of the noodles and chicken! The sauce is extra tasty, so make some good bread to sop up all the sauce! Add a wonderful salad and the meal is complete. This recipe is adapted from a recipe from the Masonic Grand Lodge of Fargo, North Dakota.
Provided by breezermom
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika.
- Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.
- Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste.
- While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed.
- I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!
Nutrition Facts : Calories 612.4, Fat 42.1, SaturatedFat 17.6, Cholesterol 135.5, Sodium 640.8, Carbohydrate 32.7, Fiber 3.3, Sugar 7.2, Protein 27.9
CHICKEN PAPRIKASH
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn't terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It's a dish that pairs beautifully with butter-slicked egg noodles.
Provided by Sam Sifton
Time 1h
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
- Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
- Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
- Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
- Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 36 grams, Carbohydrate 68 grams, Fat 62 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1139 milligrams, Sugar 6 grams, TransFat 1 gram
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