Chicken And Rice Paprikash Casserole Food

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.
• NOTE: For a crispy skin, remove chicken thighs and broil.
• Enjoy!

CHICKEN PAPRIKASH CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Cook noodles as directed on package; drain.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Use slotted spoon to remove chicken from skillet.
• Add 2 tablespoons oil to skillet; add onions, bell peppers and garlic. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in paprika and flour; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Stir in chicken broth, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cream cheese and sour cream.
• Return noodles to pot they were cooked in; add cooked chicken and onion-bell pepper mixture. Stir to combine. Pour into baking dish.
• Cover with foil. Bake 20 to 25 minutes or until heated through.
• Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until lightly browned. Transfer to small bowl. Stir in parsley. Sprinkle bread crumb mixture over baked casserole, and serve.

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

EASY CHICKEN PAPRIKASH

Steps:

• Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.

CHICKEN AND RICE PAPRIKASH CASSEROLE

Steps:

• Preheat the oven to 350ºF. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.
• Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.

CHICKEN PAPRIKASH WITH DUMPLINGS AND RICE

Steps:

• Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
• Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
• Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
• Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally.
• Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
• Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover.
• Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
• To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
• Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more.
• Enjoy!

RICE COOKER CHICKEN PAPRIKASH

Steps:

• Hit cook and brown onions.
• Then combine flour and chicken in a medium bowl; toss well.
• Add chicken mixture to chopped onion, and brown lightly and then add next 6 ingredients (through mushrooms) into the pan. Hit cook.
• When it switches to warm, add the sour cream and mix and allow to heat for a few minutes while you get the rest of the dinner completed.
• Then serve it with either, noodles, rice or dumplings.
• Yield: 6 servings (serving size: 1 cup).