CHICKEN PAPRIKASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 709, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 1001 milligrams, Carbohydrate 54 grams, Fiber 5 grams, Protein 51 grams
CHICKEN PAPRIKASH RECIPE
Test your spice tolerance with this Chicken Paprikash Recipe! This Chicken Paprikash Recipe combines ground cayenne, Hungarian paprika and black pepper.
Provided by My Food and Family
Categories Chicken
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Remove skin from all chicken pieces except wings. Mix flour, 2 Tbsp. paprika and black pepper in pie plate; reserve 1/4 cup. Coat chicken with remaining flour mixture; discard any remaining flour mixture.
- Heat oil in Dutch oven or large deep skillet on medium heat. Add half the chicken; cook 3 min. on each side or until browned on both sides. Transfer to plate. Repeat with remaining chicken; cover to keep warm. Add shallots to pan; cook and stir 4 min. Stir in remaining paprika and red pepper; cook 1 min. Add broth; stir. Bring to boil. Return chicken to pan; cover. Simmer on medium-low heat 30 min. or until chicken is done (165ºF.) Remove chicken from pan; cover to keep warm.
- Mix sour cream and reserved flour mixture in medium bowl. Stir in 1/2 cup of the hot broth from pan. Add to pan; simmer 1 to 2 min. or until thickened, stirring constantly. Return chicken to pan; cook until heated through. Serve over noodles; sprinkle with parsley.
Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 135 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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
CHICKEN PAPRIKASH
My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.
Provided by ErinWebster
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g
AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.
Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN PAPRIKA EGG NOODLE CASSEROLE RECIPE
Grab a fork and a spoon and get ready to dig into this cozy, comforting chicken paprika egg noodle casserole. This one-pot dish is packed full of flavor and ready in just 1 hour!
Provided by LifeMadeSimpleTeam
Categories Casseroles
Time 55m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- In a large pot or Dutch-oven set over medium heat, melt the butter. Add the mushrooms and brown, about 4-5 minutes. Add the onion, bell pepper, celery and garlic, saute for about 4 minutes. Sprinkle the paprika and toast until fragrant. Add the flour and cook until a thick paste forms, taking care not to burn. Slowly pour in the chicken broth and whisk until a slightly thick broth forms. Add the tomato sauce, tomato, bay leaf, half of the parsley, thyme, salt and pepper. Bring mixture to a boil, add the noodles, cover and reduce heat to a low simmer. Cook until the noodles are tender, about 8-10 minutes.
- Turn the heat off, stir in the heavy cream, sour cream and chicken. Top with parmesan and place into the oven to bake for 15-20 minutes. Remove and garnish with remaining parsley. Allow to rest for 8 minutes before serving.
Nutrition Facts : ServingSize 6 serving, Calories 189 kcal, Carbohydrate 12 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 368 mg, Fiber 1 g, Sugar 3 g
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.
CHICKEN PAPRIKASH
Steps:
- Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!
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
CHICKEN PAPRIKASH OVER NOODLES
Delicious recipe passed down from my grandma that consists of chicken pieces and mushrooms in a creamy chicken/sour cream/paprika sauce served over spiral noodles!
Provided by AubriD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 56m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat oil in a large saucepan over medium heat. Add chicken; cook and stir until juices run clear, 8 to 10 minutes.
- Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth.
- Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan; stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley; cook over medium heat until sauce thickens, about 5 minutes.
- Stir mushrooms into the sauce; add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 67.6 g, Cholesterol 93.5 mg, Fat 21.5 g, Fiber 3.9 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 885.4 mg, Sugar 3.7 g
CHICKEN PAPRIKASH
Easy Hungarian chicken paprikash recipe made with boneless chicken breasts simmered in a rich paprika sour cream gravy.
Provided by Kelly ~ the hungry bluebird
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Place chicken in small bowl and sprinkle with 1 teaspoon sweet paprika, salt and pepper. Toss to combine well.
- Melt 1 tbsp butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 5 minutes. With slotted spoon, transfer chicken to plate and set aside.
- Add remaining ½ tbsp butter to same skillet and sauté onion until softened, about 3 minutes.
- Add remaining 2 teaspoons sweet paprika and 1 teaspoon smoked paprika (can use 3 teaspoons sweet paprika, omitting smoked), stir for 10 seconds to combine.
- Add chopped tomato and stir to soften a bit, about 1 minute.
- Add chicken stock/broth and stir and bring to a boil. Cook at a steady simmer until slightly thickened and sauce thinly coats a spoon, about 6 minutes.
- Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low. Add sour cream and whisk/stir to combine and heat through ~ do not boil. Taste and adjust for salt and pepper. Serve with buttered egg noodles or bread dumplings.
Nutrition Facts : Calories 337 kcal, Carbohydrate 13 g, Protein 29 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 115 mg, Sodium 385 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHICKEN PAPRIKASH
This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
- Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
- Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.
Nutrition Facts : Calories 709 g, Fat 28 g, Fiber 3 g, Protein 54 g
WHAT TO SERVE WITH CHICKEN PAPRIKASH? 8 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
MUSHROOM CHICKEN PAPRIKASH
This delicious Mushroom Chicken Paprikash is the perfect complement to a cold winter day! This dish combines Chicken Paprikash and Chicken Stroganoff, two of my favorite dishes. Flavorful, easy to make and ready in just 30 minutes, it's the epitome of a comfort food meal.
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 15
Steps:
- Prep the Chicken: In a medium bowl toss the chicken pieces with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Cook Chicken: Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don't worry if the chicken is not cooked through, it will fully cook later on in the sauce. Transfer the chicken onto a plate and set aside.
- Saute: Add the butter to the pan, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Add Ingredients: Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
- Finish Cooking: Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer. Let the mixture simmer for 2-3 minutes until thickened.
- Serve: Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Carbohydrate 13 g, Protein 30 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 531 mg, Fiber 2 g, Sugar 4 g
CHICKEN PAPRIKASH
Make and share this Chicken Paprikash recipe from Food.com.
Provided by Brent Bowser
Categories Chicken
Time 1h30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt Butter in a large pot or dutch oven.
- Stir in Paprika to butter.
- Sautee the onions in the paprika butter solution, then temporarily remove them.
- It may be necessary to add an additional Tablespoon of butter to the solution.
- Brown the chicken in the butter.
- Add the chicken broth, re-add the onions and simmer for one hour, covered.
- After the solution is fully cooked, add in the sour cream.
- You may also add in the flour to thicken the gravy.
- This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
- This meal is exceptionally filling with the Spaetzels.
Nutrition Facts : Calories 663.8, Fat 49.8, SaturatedFat 18.9, Cholesterol 209.3, Sodium 729, Carbohydrate 5.3, Fiber 1.6, Sugar 2.4, Protein 46.9
DUMP-AND-BAKE CHICKEN PAPRIKASH AND NOODLES
There's no need to boil the pasta or pre-cook the chicken! This Dump-and-Bake Chicken Paprikash and Noodles is an entire dinner that cooks in one dish!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
- In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, sour cream, paprika and salt until smooth and completely combined. Stir in the uncooked noodles, onion, uncooked chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Remove the cover from the dish. Return dish to the oven (uncovered) and bake for for 10 more minutes (or until pasta is tender, chicken is cooked through, and sauce has thickened).
- Give it a good stir, dust with sprinkling of smoked or spicy paprika, and garnish with chopped fresh parsley or dill.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 311 kcal, Carbohydrate 30.6 g, Protein 21.5 g, Fat 10.7 g, SaturatedFat 5.8 g, Cholesterol 103 mg, Sodium 855 mg, Fiber 1.9 g, Sugar 3.9 g
QUICK CHICKEN PAPRIKASH
Provided by Developed for CFC by Johanne Neeteson
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in the skillet.
- Add chicken thighs and onion to oil and stir until chicken is cooked through and meat thermometer registers 165°F (74°C).
- Add butter. Once butter is melted add paprika and stir.
- Once well combined, add chicken broth and stir to mix well.
- Lower heat. When mixture has cooled slightly, add sour cream and stir until sour cream is completely mixed in with broth.
- Serve over egg noodles.
Nutrition Facts :
CHICKEN PAPRIKASH
Steps:
- Heat 2 tablespoons oil in large skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side; transfer to a plate.
- Reduce heat to medium, add remaining tablespoon of oil to the skillet along with onion and cook, stirring occasionally, 5 minutes. Add red pepper and garlic and cook, stirring, 2 minutes.
- Sprinkle vegetables with flour and cook, stirring, 2 minutes. Sprinkle with paprika and cook, stirring, 1 minute. Stir in chicken broth, then tomatoes; simmer 5 minutes.
- Return chicken to skillet along with any juices and hot sauce (if using) and simmer until chicken is cooked through, 5 to 8 minutes.
- Remove from heat and stir in sour cream. Serve over egg noodles and sprinkle with parsley.
Nutrition Facts : Calories 425 calories
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.
More about "chicken paprikash over noodles food"
CHICKEN PAPRIKASH WITH BUTTERED EGG NOODLES RECIPE | …
From bonappetit.com
4.5/5 (63)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.
- Pour off fat from skillet into a small heatproof bowl, leaving a thin layer coating the bottom (reserve fat for another use). Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
CREAMY CHICKEN PAPRIKASH OVER BUTTERED EGG NOODLES RECIPE ...
From icancookthat.org
10 BEST HUNGARIAN CHICKEN PAPRIKASH WITH ... - YUMMLY
From yummly.com
CHICKEN PAPRIKASH RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
Ratings 5Category DinnerCuisine American, HungarianTotal Time 1 hr 30 mins
- Heat 1 Tablespoon oil and 1 Tablespoon butter in a large oven-safe saute pan or Dutch Oven pan, over medium-high heat. Butter should be foamy and oil shimmering.
- Sear half of the chicken, skin side down, until the skin is crispy and golden brown, about 5-6 minutes. Flip chicken and sear the other side for 5 minutes. Remove to a plate.Add remaining oil and butter if needed, and repeat with the other half of chicken. Remove to a plate and set aside.
CHICKEN PAPRIKASH RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 8
- In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
- Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.
HUNGARIAN CHICKEN PAPRIKASH (TRADITIONAL RECIPE) - EATING ...
From eatingeuropean.com
4.9/5 (11)Total Time 1 hrCategory Dinner, Main Course, Main DishCalories 527 per serving
- Season your chicken with salt and pepper on both sides. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side; this will ensure a nice sear on the skin).
- Chop your onions and garlic. Once the chicken is seared on both sides, remove it to a plate and add onions into the same pan (if too much fat has accumulated in a skillet, remove some of it so you are left with approx 1 tablespoon of fat). Saute onions until translucent, for about 5 minutes.
- Add garlic and cook for one minute. Then add flour to the skillet and cook for 2 minutes. Then add paprika & tomato paste and mix well.
- Then add chicken broth and place chicken back into the skillet. Cover it and cook for about 20 minutes, until chicken is fully cooked through. Once the chicken is cooked, remove it from the skillet so you can finish up the sauce.
CHICKEN PAPRIKASH - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (3)Total Time 1 hr 5 minsCategory Main CourseCalories 535 per serving
- First, trim the excess fat and remove skin from the chicken pieces. Season with salt and pepper, on both sides.
- Brown chicken on both sides, about 6 minutes each. This is building flavor, so make sure it is nice and brown. Remove chicken onto a plate. Set aside.
CHICKEN PAPRIKASH - COOK THE STORY
From cookthestory.com
Estimated Reading Time 3 minsCalories 520 per servingTotal Time 1 hr 10 mins
- Add the chicken thighs, in batches if your pot isn’t big enough to give them each space, and sear until browned on all sides, 3-4 minutes per side.
CHICKEN PAPRIKASH STEW RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
5/5 (3)Category Meat MainsServings 2Total Time 1 hr 5 mins
CHICKEN PAPRIKASH - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Cuisine HungarianCategory Dinner, Main DishServings 4Calories 507 per serving
- Combine flour, 1 teaspoon paprika and 1 teaspoon of salt in a shallow dish.Coat the tenderloins in the flour mixture.
- Heat butter and oil in a large nonstick skillet over medium-high heat.When hot add the flour coated chicken tenderloins. Brown both sides of chicken.
- Add chicken broth to the pan drippings in the skillet. Turn the heat to medium and stir to scrape up any browned bits.
ONE-SKILLET CHICKEN PAPRIKASH WITH MUSHROOMS & ONIONS ...
From eatingwell.com
5/5 (6)Total Time 30 minsCategory Quick & Easy Low-Calorie Chicken RecipesCalories 282 per serving
- Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.
- Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned, about 5 minutes. Add mushrooms and cook, stirring, until cooked through, 4 to 5 minutes. Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. Whisk broth and sour cream in a small bowl; add to the pan. Bring to a simmer and cook, stirring, until the flavors have melded and the sauce has thickened, 2 to 3 minutes more. Add the chicken and cook until heated through, 1 to 2 minutes more. Garnish with parsley, if desired.
AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH - VENTURISTS
From venturists.net
5/5 (2)Total Time 55 minsCategory MainsCalories 310 per serving
- Add half of flour to a plastic bag with a pinch of salt and pepper. Place chicken pieces in the bag and shake until coated. Remove them from the bag and shake off excess.
- Heat vegetable oil (not olive) in a frying pan. Add the chicken cook until golden brown on each side.
- Add enough Vegetable Oil to coat the bottom of a dutch oven and put it over medium heat. Add the minced onion and cook until it translucent.
- Add garlic, paprika, and red peppers and cook for 3 minutes, stirring frequently to avoid burning the paprika.
CHICKEN PAPRIKASH WITH GARLIC BUTTER NOODLES
From wholeandheavenlyoven.com
5/5 (1)Estimated Reading Time 3 minsServings 6Total Time 50 mins
- Season chicken thighs with salt and pepper. In a medium skillet over medium-high heat, sear chicken thighs on both sides until golden. Remove from skillet and set aside.
- In a small saucepan over medium-high heat, melt butter. Add garlic and saute 1-2 minutes until fragrant and very lightly golden. Remove from heat and toss garlic butter into hot egg noodles until coated. Add parsley and season with salt and pepper to taste
CHICKEN PAPRIKASH - THE CANNED PEACHES PROJECT
From cannedpeachesproject.com
- Liberally season chicken legs with salt. Leave out on a plate at room temp while you cook your bacon.
- Use a large skillet to render your chopped bacon. (Skillet should be large enough to hold all your chicken.) Start with a cold a pan, and cook until bacon has rendered out it's fat and pieces are very crispy. Use slotted spoon to remove cooked bacon, leaving fat in pan. Place bacon on plate and reserve.
- Take a look at your skillet. It should be pretty hot but not smoking at this point. How mudh fat is in there can really vary depending on what your bacon was like, but ideally there should be about 1 TBSP of fat in there, or enough to have a very thin layer, covering your whole skillet. You may need to add a little bit of oil in there, or pour a little bit of fat out. Once you've checked this all out and feel good about it, proceed to the next step.
- Carefully place your chicken pieces into hot bacon fat, and cook until outsides are browned all over. (It can be nice to have tongs for this part to safely move chicken around and get all the nooks and crannies brown.)
CHICKEN PAPRIKASH WITH NOODLES - BEST OF HUNGARY
From bestofhungary.co.uk
4/5 (1)Estimated Reading Time 2 minsServings 4Total Time 1 hr
CHICKEN PAPRIKASH | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
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EASY CHICKEN PAPRIKASH MIGHT BE THE BEST DISH MY MOM EVER ...
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