CHICKEN PAPRIKA WITH NOODLES
This creamy, Hungarian comfort food favorite is a cinch to make. The trick is to put everything in the pot and let it cook slowly and finish with sour cream at the end. Just be sure to whisk the water and flour together until the flour is completely dissolved and there's no clumps so you'll end with a smooth sauce. Here, we've added cabbage to turn this stove top dish into a complete meal. You can use a package of shredded cabbage from your produce section to shave several minutes off of the prep time. For more intense flavor, use hot or smoked paprika.
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place chicken, onion, tomato, broth, salt and paprika in a heavy pot; bring to a gentle simmer over medium-low heat. Cook, partially covered, until chicken is cooked through, about 30 to 40 minutes.
- While chicken mixture is cooking, cook noodles according to package directions. Add cabbage to noodle pot about 5 minutes before noodles will be done cooking so they can boil together; drain.
- When chicken is cooked through, combine flour with 2 tablespoons water until it forms a paste; add about 3/4 cup cooking liquid to flour mixture bowl and mix well. Stir flour mixture into chicken mixture and simmer until liquid thickens, about 10 minutes. Remove from heat; stir in sour cream.
- To serve, spoon chicken mixture over noodle mixture. Yields about 2/3 cup chicken and 2/3 cup noodles/cabbage per serving.
Nutrition Facts : Calories 198 kcal
CHICKEN AND NOODLES PAPRIKA
Put a spin on beef Stroganoff by using chicken! Have it ready to eat in half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Cook and drain noodles as directed on package, omitting salt.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
- In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 6 g, TransFat 0 g
CHICKEN PAPRIKA WITH EGG NOODLES
This is good served with rice in place of the egg noodles. You can make this with boneless skinless chicken breasts, I have to say that it is better using the skin on chicken. You can add in 1/4 cup red wine, if you do then decrease the water by 1/4 cup.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken pieces with salt and pepper.
- Heat oil in a large skillet until hot (I use my electric frypan for this).
- Brown the chicken in batches on both sides (about 6 minutes per side) transfer to a large bowl.
- Add in onion, garlic and dried chili flakes; saute for about 6 minutes.
- Add in paprika, tomato sauce, water and chopped red bell pepper; stir with a wooden spoon.
- Add the chicken back to the skillet (skin side up).
- Cover and cook for about 35 minutes, or until the chicken is tender and the sauce is thickened, stirring occasionally.
- After the 35 minutes, remove the lid and season with salt and pepper; continue cooking for another 5 minutes.
- Transfer 1 cup of sauce to a bowl and whisk in the 1 cup sour cream, then stir the mixture back to the sauce in the skillet.
- Serve with hot buttered egg noodles.
- Delicious!
Nutrition Facts : Calories 992.5, Fat 70.7, SaturatedFat 22.9, Cholesterol 314.2, Sodium 911.4, Carbohydrate 21.8, Fiber 4.2, Sugar 9, Protein 67
CHICKEN PAPRIKAS WITH NOODLES
Provided by Helena Seefranz
Categories Chicken Tomato Sauté Spice Winter Sour Cream Gourmet New Jersey
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
- Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.
CHICKEN PAPRIKASH WITH SPAETZLE
Make and share this Chicken Paprikash With Spaetzle recipe from Food.com.
Provided by Mark Kovach
Categories Stew
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- OK let's be Hungarian.
- Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
- Start by heating the oil in a large pot and browning your chicken parts.
- Remove the chicken and add the butter or margarine to the pot.
- Sauté the onion in the melted butter until transparent.
- Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
- Chicken should be very tender and about to fall off bones.
- Remove chicken to bowl.
- Add enough fresh water to pot to bring back to original level.
- Check flavor of broth.
- If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
- Bring broth to boil.
- Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
- Now comes the tricky (and boring) part.
- Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
- Spaetzle is cooked when it floats on surface.
- You may need to remove some to get it all in the pot.
- With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
- At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
- The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
- One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.
INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES
Instant Pot® chicken paprikash. Tender shredded chicken with egg noodles.
Provided by Tom G.
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Pat chicken dry; season with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
- Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
- Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.2 g, Cholesterol 141.6 mg, Fat 30.3 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 11.7 g, Sodium 559.4 mg, Sugar 1.9 g
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
- Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
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4.5/5 (68)Estimated Reading Time 7 minsServings 4
- Preheat oven to 300°. Take sour cream out of fridge—it needs to come to room temperature. Place 2½ pounds chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper.
- Set chicken aside for a few minutes and bang out your other prep. Peel and chop 1 onion. Smash 4 garlic cloves with the flat side of your knife and peel. Open 15-oz. can tomatoes.
- Heat a large ovenproof skillet over medium-high. Add 1 Tbsp. butter and swirl to melt. Using tongs, add chicken skin side down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until skin is golden brown and crisp, 8–10 minutes. Transfer chicken skin side up to a plate.
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