Creamy Chicken Paprikash Food

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CHICKEN PAPRIKASH



Chicken Paprikash image

Chicken Paprikash, a Hungarian chicken dish with chicken cooked in creamy onion, sour cream and paprika sauce. Serve with pasta or a crusty bread to scoop creamy sauce. It is a weeknight-approved, easy and delicious pantry-ingredient chicken dinner that your family will love! Sauce tastes even more delicious the next day. (hint hint) Oh, don't let signature red color of Paprikash Sauce intimidate you. Chicken Paprikash is NOT hot spicy but has very pleasant flavor of sweet Hungarian paprika. (learn more ahead) Traditional Chicken Paprikash:Chicken Paprikash is a popular hungarian chicken dish. The authentic version of this recipe use very basic ingredients. Mainly sweet hungarian paprika, hot paprika, sour cream, onion, garlic and chicken. Due to it's world wide popularity, there are many variations. Some only use chicken, paprika and sour cream. Some use more paprika, other use less. Some use tomatoes, others not and on and on..My Version:I like chicken paprikash sauce to be creamy and very flavorful. For me, only paprika and sour cream are not enough. So, I use two more ingredients for a more creamy and delicious sauce. Tomatoes and Flour-based Roux. 1) Tomatoes give flavor and sweetness to sauce. These also enhance the color of paprika even more. 2) Flour roux gives it creamier texture. It helps thicken paprika sauce and even prevents sour cream from separating.So, my version of this recipe yields a bold-flavored and novice-user proof Chicken Paprikash Sauce. I have to say, creamy sauce makes this one of the most requested chicken-pasta dinner in my family. Note: You can also prevent curdling of sauce by *tempering. Read more about tempering in Recipe Card notes.The key ingredient to make Chicken Paprikash at home is Hungarian Paprika. Not just any but "Sweet" Hungarian Paprika. When I started cooking with Paprika, I had no idea there are so many kinds of Paprika. I even had tough time finding Paprika in store. Often I had Smoked Paprika in pantry which is not the right paprika for Chicken Paprikash. Let me introduce you to the most commonly used Paprika's and where to buy these.Sweet Hungarian Paprika: A good quality Sweet Paprika, is sweet, not hot at all, and has good aroma of paprika. If you ever looking for color in sauce without adding heat of chilies, Sweet Paprika is the way to go. The gorgeous color of Chicken Paprikash comes from this sweet paprika. You can buy Sweet Hungarian Paprika online. Or In US, look for Szeged Sweet Paprika Seasoning Spice in stores like Whole Foods, Walmart etc.Hot Hungarian Paprika: This is best when recipe needs heat as well as color. For Chicken Paprikash, I add a teaspoon of Hot Hungarian Paprika for some heat. You can also use Cayenne instead. Smoked Spanish Paprika: Spanish smoked paprika gives smokey flavor and red paprika color to a recipe. This is one of my favorite paprika when making grilling rubs and marinades. This is easily available in all US stores. For everywhere else, buy online.Make-Ahead and Reheat:The flavor of Chicken Paprikash gets better when made ahead. In other words, it tastes even better the next day. To reheat, I recommend heating on "low" so that sour cream does not separate. If sauce is too thick, add some chicken stock while re-heating. If making Papriaksh just to serve the next day.. I recommend to add and reheat with sour cream just before serving.Update: I came back from India this week. So thankful to God for opportunity to visit home and meet family. So so happy to be back and ready to share delicious new recipes with you all.Try something different for dinner tonight. All ingredients to make Chicken Paprikash are already in your pantry. Get some Sweet Paprika and fresh chicken, try delicious Chicken Paprikash for dinner. Happy Cooking!-Savita

Provided by Savita

Categories     Pasta     Main Course

Time 32m

Number Of Ingredients 14

2 lbs Chicken, boneless thighs, cut to 1-2 inch pieces
1 tbsp Olive Oil
1 tbsp Unsalted Butter
1.5 tbsp All-Purpose Flour
2 tbsp Tomato Paste, or 1 cup Tomato Puree
1/2 tbsp Garlic, 2-3 large cloves, minced
1 Cup White Onion, thin half moon slices of a medium white onion
2 tbsp Paprika, sweet hungarian paprika
1 tsp Cayenne Pepper, or hot hungarian paprika
1 Cup Chicken Stock
3/4 Cup Sour Cream, *read notes
Salt and Black Pepper
Parsley
Pasta, for serving. Cook as per package directions.

Steps:

  • Heat olive oil in a saute pan. Season diced chicken with generous pinch of salt, black pepper, and a tsp of paprika. Add seasoned chicken in pan and cook stirring often until chicken is no longer pink. Remove chicken with a slotted spoon into a plate. Set aside.
  • Return pan to heat. Add butter. Let it melt. Add onion and garlic. Saute until onions are soft. (3-4 minutes) Stir often. Don't let garlic burn. Sprinkle flour on top of cooked onions evenly. Continue cooking for 1-2 more minute. Don't let flour burn.
  • Now add paprika, cayenne and tomato paste (or tomato puree, if using). Cook another 1 minute.
  • Add chicken stock, 1/2 cup water, and 1/2 tsp of salt. Mix well. Make sure there are no lumps. Return chicken to pan. Bring to boil, then reduce heat to medium low and cook for 10 minutes or until sauce is thick and chicken is cooked through.
  • Remove pan from heat, mix in *sour cream. Taste and adjust salt. Mix in chopped parsley.
  • Serve over pasta or side of crusty bread to scoop the sauce. Enjoy!

SLOW-COOKER CREAMY CHICKEN PAPRIKASH



Slow-Cooker Creamy Chicken Paprikash image

This melt-in-your-mouth chicken gets smothered in a classic Hungarian paprika and sour cream sauce that's so comforting you'll want to make it again and again - and again.

Provided by Tablespoon Kitchens

Categories     Entree

Time 6h

Yield 4

Number Of Ingredients 14

4 bone-in skin-on chicken thighs
4 chicken drumsticks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 medium onions, halved and cut into 1/4-inch slices
2 cloves garlic, finely chopped
2 tablespoons sweet paprika
1/4 teaspoon ground red pepper (cayenne)
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sour cream
Buttered cooked egg noodles, if desired

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Transfer chicken to serving platter and keep warm. Increase to High heat setting.
  • In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
  • Serve chicken with sauce over buttered noodles.

Nutrition Facts : Calories 360, Carbohydrate 13 g, Cholesterol 180 mg, Fat 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 0 g

CHICKEN WITH PAPRIKA CREAM



Chicken With Paprika Cream image

"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
6 tablespoons butter, divided
1 tablespoon canola oil
6 green onions, chopped
1 to 2 tablespoons paprika
2 cups heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Additional chopped green onions, optional

Steps:

  • In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a thermometer reads 170°. Remove chicken; keep warm., In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired.

Nutrition Facts :

SOUR CREAM CHICKEN PAPRIKA



Sour Cream Chicken Paprika image

My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

Provided by DEME

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ½ tablespoons vegetable oil
1 cup chopped onion
1 ½ tablespoons butter
2 tablespoons paprika
½ teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

Steps:

  • You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
  • Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g

CHICKEN PAPRIKASH



Chicken Paprikash image

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

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream

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



Chicken Paprikash image

Provided by Molly Yeh

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
2 large onions, thinly sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

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!

HUNGARIAN CHICKEN PAPRIKASH RECIPE



Hungarian Chicken Paprikash Recipe image

This classic Hungarian chicken paprikash recipe is comfort food featuring a paprika-sour cream sauce and served over dumplings or rice.

Provided by Barbara Rolek

Categories     Dinner     Entree

Time 1h10m

Number Of Ingredients 12

2 ounces butter
1 medium onion (finely chopped)
1 (3 1/2-pound) chicken (cut up)
1 bell pepper (green, seeded, and chopped)
1 large tomato ( peeled, seeded and chopped, or 1 (14.5-ounce) undrained can chopped tomatoes)
1 clove garlic (finely chopped)
1 tablespoon Hungarian paprika (sweet or hot)
Salt (to taste)
Black pepper (to taste)
3/4 cup water
1 cup sour cream
2 tablespoons all-purpose flour

Steps:

  • Gather the ingredients.
  • Heat butter in a Dutch oven or large skillet with a lid. Add onion and sauté over medium heat until translucent, about 5 minutes.
  • Add chicken pieces and brown lightly on both sides. Brown in batches if necessary.
  • Add green pepper, tomato, garlic, and sweet or hot paprika.
  • Season to taste with salt and pepper.
  • Stir in water and bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using chicken breasts only).
  • Remove chicken to a heated platter and keep warm by loosely tenting with aluminum foil.
  • In a small bowl, whisk together sour cream with flour.
  • Temper the sour cream mixture with some of the pan juices.
  • Return tempered sour cream mixture to pan and simmer until juices are thickened.
  • Return chicken to the pan to rewarm.
  • Portion into heated bowls or plates, and serve with nokedli, which are similar to German spaetzle, or another type of noodle, or rice.

Nutrition Facts : Calories 414 kcal, Carbohydrate 9 g, Cholesterol 131 mg, Fiber 1 g, Protein 29 g, SaturatedFat 13 g, Sodium 335 mg, Sugar 3 g, Fat 29 g, ServingSize 1 Chicken (6 Servings), UnsaturatedFat 0 g

CREAMY PAPRIKA CHICKEN



Creamy Paprika Chicken image

This Creamy Paprika Chicken is comfort food at its best! Serve it over a bowl of egg noodles for a delicious and hearty family-friendly meal.

Provided by Dr. Sonali Ruder

Categories     Entree     Main Course

Time 30m

Number Of Ingredients 15

2 tablespoons olive oil, (divided)
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
½ teaspoon salt, (divided)
¼ teaspoon pepper, (divided)
1 tablespoon flour
1 tablespoon tomato paste
½ cup low sodium chicken stock
1 small onion, (finely chopped)
2 cloves garlic, (finely chopped)
8 ounces cremini mushrooms, (sliced)
1 tablespoon sweet paprika
¼ cup sherry or white wine ((optional))
¼ cup sour cream or Greek yogurt
8 ounces enriched egg noodles, (cooked and drained)
¼ cup chopped parsley

Steps:

  • Heat 1 ½ tablespoons oil in a large sauté pan over medium high heat. Season the chicken pieces with ¼ teaspoon salt and 1/8 teaspoon pepper and sprinkle them with flour. Toss to coat all of the pieces. Add the chicken to the pan in a single layer and cook without moving until golden, 3-4 minutes. Flip the pieces over and cook another 2-3 minutes on the other side (the chicken will finish cooking later in the sauce). Remove chicken from the pan.
  • Whisk the tomato paste and chicken stock together in a bowl. Set aside.
  • Heat the remaining ½ tablespoon oil in the pan and add the onion. Cook 2-3 minutes until it starts to soften and then add the garlic and mushrooms. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Add the chicken back to the pan along with the paprika and stir to combine well. Turn the heat up to high and add the sherry or wine (if using). Cook until reduced. Pour in the tomato paste and chicken stock mixture and season the sauce with the remaining ¼ teaspoon salt and 1/8 teaspoon pepper. Simmer a few minutes until the sauce starts to thicken and the chicken is cooked through. Turn the heat off and stir in the sour cream or yogurt.
  • Serve the chicken over egg noodles. Sprinkle with parsley before serving.

Nutrition Facts : Calories 478 kcal, Carbohydrate 51 g, Protein 37 g, Fat 13 g, SaturatedFat 3 g, Sodium 489 mg, Fiber 4 g, Sugar 5 g, TransFat 1 g, Cholesterol 121 mg, UnsaturatedFat 9 g, ServingSize 1 serving

CHICKEN PAPRIKASH



Chicken Paprikash image

Chicken Paprikash is a wonderful Hungarian recipe. This creamy chicken dish is made with sweet Hungarian paprika and spaetzle. Top this Hungarian paprikash off with a little sour cream for great comfort food!

Provided by Deanna @SeductionInTheKitchen.com

Categories     Soup Recipes

Time 50m

Number Of Ingredients 9

2 cups chicken broth
1 lb chicken breasts
2 TB butter
1 small onion (chopped)
2 celery stalks (chopped)
4 TB sweet paprika
1 pint of sour cream
1 package of spaetzle
salt and pepper to taste

Steps:

  • Bring the chicken broth to a boil over medium high heat. Then place your breasts in the boiling broth, reduce the heat to medium low.
  • Next, saute the onions and celery in the butter till the onions are clear. Add to the chicken broth, Let the broth cook for about 20-30 minutes, till the chicken is very tender that starting to fall apart.
  • Strain the breasts out the broth, and shred the chicken. Add the shredded chicken back to the both. Then add the spaetzles.
  • Add the sour cream slowly to the broth so it will not curdle. Keep stirring as you add it.
  • After the sour cream is all added, add the paprika, sweet paprika is recommended. it just has the best flavor for this dish. Add it one table spoon at a time and stir well with each addition. This so it can get better absorbed into the soup, so don't get a gritty texture.
  • After the paprika is added, taste the soup, you can adjust the paprika if you think you need more.
  • Ladle into a bowl, season with salt and pepper, and garnish with some sour cream if you like and ENJOY!

Nutrition Facts : Calories 357 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 520 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHEF JOHN'S CHICKEN PAPRIKASH



Chef John's Chicken Paprikash image

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

Steps:

  • Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
  • Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
  • Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
  • Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

EASY HUNGARIAN CHICKEN PAPRIKASH



Easy Hungarian Chicken Paprikash image

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

1 (12-oz.) pkg. No Yolks Broad noodles
1 medium onion
4 tablespoons unsalted butter
3 tablespoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2.5 pounds chicken breasts and thighs
3 tablespoons flour, divided
1 1/2 cups chicken broth
1 cup sour cream

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



Chicken Paprikash image

This easy paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.

Provided by Ryan Beck

Categories     Main Course

Time 1h

Number Of Ingredients 10

2 lbs boneless, skinless chicken thighs or breasts
1/2 cup all-purpose flour
3 tbsp paprika OR Hungarian paprika ((depends on how much spice you like))
1/2 tsp salt
1/2 tsp black pepper
3 tbsp vegetable oil
1 cup sweet onion, chopped
1/8 tsp cayenne pepper
2 cups low sodium chicken stock
1 cup sour cream

Steps:

  • Combine flour, 2 tbsp paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
  • Heat oil in large Dutch or skillet over medium-high heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside. Add onion, cayenne pepper and 1 tbsp paprika and saute the onion until it's tender, about 2 minutes.
  • Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done.
  • Once chicken is done, make mixture to thicken sauce. With leftover flour, add 1/2 cup sour cream and 1/2 cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. Turn heat off and add remaining 1/2 sour cream, stirring constantly. The sauce should be a very pale orange color. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 414 kcal, Carbohydrate 13 g, Protein 29 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 137 mg, Sodium 341 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 19 g

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)



Authentic Chicken Paprikash (Paprikás Csirke) image

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

2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor))
3 pounds chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced ((optional) )
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
2 cups Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth))
or Aneto low sodium chicken broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat))
1/4 cup heavy whipping cream

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

PAPRIKA CREAM CHICKEN



Paprika Cream Chicken image

Golden chicken in a creamy, garlicky, paprika sauce. You'll have dinner on the table in no time!

Provided by Anna Bloomfield

Categories     Mains

Time 20m

Yield 4 people

Number Of Ingredients 9

2 tablespoons oil
8 large or 12 small chicken fillets (tenders)
Salt and pepper
½ teaspoon mixed dried herbs such as oregano, basil, herbes de Provence etc
1 large clove garlic (finely sliced)
2 teaspoons paprika
200 ml (1 cup) chicken stock
100 ml (½ cup) single cream
Seasoning to taste

Steps:

  • Pour 1½ tablespoons of the oil into a non-stick frying pan and place over a medium heat.
  • Sprinkle the mixed herbs evenly over the chicken and season well.
  • Pan-fry the fillets for 5-6 minutes on each side until golden brown and cooked through. Turn the heat down and add a dash more oil. Sprinkle the garlic and paprika over the chicken fillets then turn them once or twice to ensure the garlic and paprika are cooked through.
  • Add the stock and allow it to bubble up, scraping the crispy bits of chicken from the bottom of the pan as it does. Now add the cream and stir gently. Simmer for a minute or two then check the seasoning and adjust if necessary. Serve.

Nutrition Facts : Calories 416 kcal, Carbohydrate 2 g, Protein 45 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 242 mg, Sodium 225 mg, ServingSize 1 serving

MUSHROOM CHICKEN PAPRIKASH



Mushroom Chicken Paprikash image

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

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 15

1 pound chicken breasts (boneless and skinless, cut into bite size pieces)
1 tablespoon smoked paprika
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 tablespoon all-purpose flour
2 tablespoon olive oil
1 tablespoon butter (unsalted)
1 medium onion (chopped)
8 ounce white mushrooms (sliced and diced)
3 cloves garlic (finely minced)
1 ¾ cups chicken broth (low-sodium )
2 tablespoon tomato paste
1 bay leaf
¼ cup plain yogurt (creme fraiche, or sour cream)
2 tablespoon parsley (chopped, for garnish)

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



Chicken Paprikash image

Chicken Paprikash, a classic Hungarian dish, is one of those meals that warms your body and comforts your soul! Made in one pot, it can be on the table in less than one hour, making it suitable for busy weeknights!

Provided by Olivia Mesquita

Categories     Main Course

Number Of Ingredients 12

4 chicken thighs and 4 drumsticks ((about 3.5 pounds))
Salt and freshly ground pepper (to taste)
2 tablespoons vegetable oil
1 large onion (chopped)
2 cloves garlic (minced)
3 tablespoons Hungarian sweet paprika
1/2 cup white wine ((optional))
1 (14oz) can crushed tomatoes (preferably San Marzano)
1 cup chicken broth
2/3 cup FAGE Sour Cream
2 tablespoons flour
2 tablespoons chopped parsley (for garnishing (optional))

Steps:

  • Season the chicken pieces generously with salt and pepper.
  • In a large Dutch Oven (or braiser), over medium-high heat, add the oil and, once hot, add the chicken, skin side down. Brown on all sides, about 3-4 minutes per side, or until golden brown. Remove and reserve on a plate.
  • Add the chopped onion and garlic, sautéing until the onions are translucent and the garlic is fragrant, about 2-3 minutes. Briefly remove the pot from the heat and stir in the paprika. The residual heat will help toast it slightly without burning it.
  • Return the pot to the heat and add the white wine, if using. Cook, scraping all the browned bits from the bottom of the pot, until reduced considerably, about 1-2 minutes.
  • Pour in the chicken broth and crushed tomatoes. Season with salt and pepper.
  • Return the chicken to the pot, making sure every piece is surronded by the liquid. The liquid doesn't have to completely cover it. Reduce the heat to a simmer, cover and cook for 30 to 40 minutes or until the chicken pieces are tender and a thermometer inserted in their thickest part reads at least 175º.
  • In a bowl, combine the sour cream with a ladleful or two of the hot liquid from the pot. Whisk until incorporated. Then, add the flour and mix until no lumps remain.
  • Transfer the chicken pieces to a serving dish. Raise the heat to medium-high and pour the tempered sour cream mixture into the sauce. Cook until thickened to the desired consistency.
  • Taste for seasoning and adjust salt and pepper if necessary.
  • Pour the sauce over the chicken, garnish with the chopped parsley (if using) and serve immediately, over nokedli, spätzle or egg noodles.

Nutrition Facts : Calories 629 kcal, Carbohydrate 8 g, Protein 38 g, Fat 48 g, SaturatedFat 17 g, Cholesterol 234 mg, Sodium 342 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN WITH CREAMY PAPRIKA SAUCE



Chicken with Creamy Paprika Sauce image

This is a great slow cooker recipe that doesn't require much preparation. Served with herb butter pasta and your meal is compete.

Provided by Audrey M

Categories     Chicken

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
1 medium onion, sliced
3 tablespoons chicken broth
2 tablespoons paprika
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
1 tablespoon chopped fresh chives or 1 tablespoon dried chives
1/4 teaspoon red pepper flakes

Steps:

  • Place sliced onion in bottom of slow cooker topped with chicken.
  • Mix broth and paprika and pour over chicken.
  • Sprinkle salt on top.
  • Cook on low setting 7 to 8 hours or until chicken is done.
  • With a slotted spoon, remove chicken from slow cooker and place on warm platter.
  • Cover with alumnimum foil and place in preheated 200 degree oven.
  • Pour pan drippings into small sauce pan and mix with cornstarch mixture.
  • Heat until thickened about 10 minutes.
  • Sir in sour cream.
  • Pour sauce over chicken.

Nutrition Facts : Calories 160.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 295.2, Carbohydrate 6.9, Fiber 1.2, Sugar 1.1, Protein 27.9

CREAMY CHICKEN PAPRIKASH



Creamy Chicken Paprikash image

From "The South Beach Diet Cook Book" c. 2004 Probably one of the best-known ways to prepare chicken, this phase 2 dish is deeply rooted in Eastern European tradition.

Provided by WendyMaq

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces whole wheat linguine
4 boneless skinless chicken breast halves, cut into bite sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, chopped
1 garlic clove, minced
3/4 cup chicken broth
2 teaspoons ground paprika
1 1/2 cups broccoli florets
1 cup nonfat sour cream

Steps:

  • Prepare linguine as directed. Drain and cover to keep warm.
  • Meanwhile, sprinkle the chicken with salt and pepper.
  • Heat a large, non-stick skillet coated with cooking spray over medium heat.
  • Add the chicken and cook, stirring, for 7-8 minutes or until the pieces begin to brown.
  • Remove to a plate and set aside.
  • Add onion, garlic, and 3 tablespoons of the broth to the skillet.
  • Cook, stirring, for 5 minutes or until onion is tender. (Add more broth if necessary to prevent sticking.).
  • Stir in paprika and cook for 1 minute.
  • Stir in remaining broth. Then add chicken and broccoli. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.
  • Stir in the sour cream.
  • Cook, stirring, over low heat for 1 to 2 minutes, or until heated through. (Do not boil.).
  • Serve over Linguine.

Nutrition Facts : Calories 425.6, Fat 5.2, SaturatedFat 1.5, Cholesterol 81.3, Sodium 627.8, Carbohydrate 58.5, Fiber 1.1, Sugar 6.5, Protein 38.8

CHICKEN PAPRIKASH



Chicken Paprikash image

Some recipes for chicken paprikash include vegetables like bell peppers and celery, but not my Grandmother Alta's. Hers was a simple combination of chicken, onions, garlic, paprika and sour cream. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons peanut oil or canola oil
2 medium onions, halved and sliced
2 large garlic cloves, chopped
3 tablespoons all-purpose flour
1 tablespoon sweet Hungarian paprika
2 cups hot chicken broth or water
1 cup sour cream
Optional: Minced fresh parsley and additional sweet Hungarian paprika
Hot cooked noodles or mashed potatoes, optional

Steps:

  • Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm., Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter., Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.

Nutrition Facts : Calories 422 calories, Fat 26g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 596mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

CREAMY PAPRIKA CHICKEN



Creamy paprika chicken image

Mary Berry's comforting, creamy paprika chicken is a quick dinner classic that will please all comers. Serve with plain boiled rice or creamy mash to double the comfort factor.

Provided by Mary Berry

Categories     Main course

Yield Serves 4

Number Of Ingredients 8

4 small chicken breasts, without skin or bone
150ml/5¼fl oz double cream
1 tbsp Worcestershire sauce
1 tbsp runny honey
1 tbsp paprika
1 tbsp grainy mustard
young spinach
boiled rice, cooked

Steps:

  • Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
  • Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows.
  • Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
  • Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
  • Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice.

CREAMY CHICKEN PAPRIKASH RECIPE



Creamy Chicken Paprikash Recipe image

Chicken Paprikash is a traditional Hungarian dish with so much flavor! This recipe is unique, vibrant, and so delicious. This one pot paprika chicken is one of our favorite weeknight dinners!

Provided by Becky Hardin

Categories     Main Course

Time 55m

Number Of Ingredients 19

3 pounds bone-in (about 8 pieces skinless chicken thighs & legs)
Kosher salt
Freshly ground black pepper
¼ cup sweet paprika (divided)
1 tablespoon canola or vegetable oil
1 tablespoon unsalted butter
1 large yellow onion (halved and sliced thin)
1 large red bell pepper (stemmed & seeded, halved; cut into ¼" strips)
1 large green bell pepper (stemmed, seeded, halved; cut into ¼" strips)
1 garlic clove (minced)
½ teaspoon dried marjoram
1½ tablespoon unbleached all-purpose flour
½ cup dry white wine
1 14½ ounce diced tomatoes
1½ teaspoon kosher salt
1/3 cup sour cream
1-2 teaspoons hot sauce (optional)
Garnish: 2 tablespoons chopped fresh parsley leaves
buttered egg noodles, rice, or mashed potatoes

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 300°F.
  • Pat the chicken dry with paper towels, and liberally season all sides with salt, pepper and 1½ teaspoons paprika.
  • In a large Dutch oven, heat the oil over medium-high heat, about 2 minutes, or just until it begins to shimmer.
  • Add half the chicken to the Dutch oven and cook, without moving them, until crisp and brown, 4-5 minutes.
  • Turn the chicken and brown the other side, another 4-5 minutes. Transfer chicken to a plate and repeat until all chicken has been browned. Set aside to cool.
  • Discard all but 2 tablespoons fat from the Dutch oven.
  • Add the onion and cook over medium heat, stirring occasionally, until softened, 4-5 minutes. Add the red and green peppers and cook, stirring occasionally, until softened, 3 minutes.
  • Stir in 3 tablespoons paprika, marjoram and flour. Cook, stirring constantly, 1 minute.
  • Add the wine while scraping the bottom of the pan with a wooden spoon. This will loosen the flavorful brown bits stuck to the pan.
  • Add the tomatoes and 1½ teaspoons kosher salt.
  • Add the chicken and the accumulated chicken juices to the pot. Nestle the chicken pieces down into the vegetable mixture.
  • Bring the chicken to a boil, cover and reduce the heat to low.
  • Place the pot of chicken in the oven and cook 30 minutes or until the internal temperature reaches 175°F (dark meat) on an instant-read meat thermometer.
  • While the chicken simmers in the oven, combine the sour cream with the remaining 1½ teaspoons paprika.
  • Remove the pot from the oven and transfer the chicken to a plate.
  • Add the sour cream/paprika mixture to the vegetable/tomato mixture, in the pot, and stir until incorporated. If desired, add a splash or two of hot sauce and season to taste with extra salt & black pepper.
  • To serve: Place the chicken on a bed of buttered egg noodles. Spoon the vegetable mixture over the chicken and garnish with chopped fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 582 kcal, Carbohydrate 14 g, Protein 55 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 193 mg, Sodium 1065 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

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

2 pounds chicken pieces (e.g. thighs, legs, bone-in with skin)
2 medium-sized yellow onions
2 tablespoons oil
3 tablespoons sweet paprika (ideally Hungarian paprika)
1 tomato
2 cups chicken broth
salt to taste
pepper to taste
3 tablespoons sour cream
2 teaspoons cornstarch (optional)

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 PAPRIKASH



Chicken Paprikash image

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

2 skinless, boneless chicken breast halves (cut crosswise into ½-inch-wide strips)
Kosher salt and freshly cracked pepper
3 tsp sweet paprika
1 tsp smoked paprika
1½ tbsp butter
½ cup onion, chopped ~ small dice
1 large plum tomato, seeded, chopped ~ small dice
1 cup chicken stock or broth, preferably homemade (~ if using canned, use low sodium)
¼ cup sour cream

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



Chicken Paprikash image

One of Hungary's most popular dishes, chicken paprikash is a delicious stew of chicken, peppers and onions in a rich, sour cream sauce seasoned with paprika.

Categories     dinner     poultry

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 tbsp. olive oil, divided
1 1/2 lb. boneless, skinless chicken breasts, cut into 2 1/2-in. pieces
Kosher salt and pepper
1 large onion, chopped
1 large red pepper, seeded and cut into 1/4-inch pieces
4 cloves garlic, finely chopped
3 tbsp. all-purpose flour
1 1/2 tbsp. paprika (Hungarian if possible)
1 c. low-sodium chicken broth
1 14-oz can whole tomatoes, drained and chopped
1/2 to 1 tsp hot sauce (optional)
1/2 c. sour cream
Cooked egg noodles and chopped parsley, for serving

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 PAPRIKASH INSTANT POT



Chicken Paprikash Instant Pot image

Thick, creamy, and meaty, this Chicken Paprikash Instant Pot recipe is a winner! So easy to make and with so much flavor, everyone will want seconds!

Provided by Chef Jenn

Categories     Main Course

Number Of Ingredients 12

2 tablespoons olive oil
2 pounds chicken thighs (bone-in, skin on)
4 cups sliced onions
2 cloves garlic (minced)
2 cups low or no sodium chicken broth
4 teaspoons paprika
1 teaspoon smoked paprika
1/2 teaspoon hot paprika (or to taste)
2 tablespoons all purpose flour
1/3 cup sour cream (full fat works best in this recipe )
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Steps:

  • Set your Instant Pot to Sautee, High. Give it a minute or two to heat up.
  • Add some oil to the bottom of the Instant Pot insert. When the oil is shimmering and hot (but not smoking) add the seasoned chicken thighs, skin side down. Let them sear for 2-3 minutes then flip them over. You may need to do this in two batches so you don't overcrowd the insert.
  • Remove the chicken and set aside. Add the sliced onion to the hot Instant Pot - keep it on sautee.
  • Stir the onions around, sauteeing them for 4-5 minutes or until they are soft and translucent. Add the garlic and sautee an additional minute or until the garlic is fragrant.
  • Deglaze the Instant Pot with 1/4 cup chicken broth. Add it to the hot onions and scrape up all the crunchy bits stuck to the bottom of the IP. Turn off the heat and add the rest of the chicken broth.
  • Add the paprika and mix well.
  • Return the chicken to the Instant Pot, seal it and set it to Soup/Stew and set it for 15 minutes. Natural release for 10 minutes.
  • Remove the chicken from the IP and set aside on a clean plate.
  • Mix 2 tablespoons of all purpose flour with 1/4 cup of water to make a thick liquid. Add this in a slow stream while whisking, to the still boiling liquid. If it has stopped boiling, put it back on Sautee for a few minutes.
  • When the gravy has boiled and thickened, turn off the heat and remove the insert from the Instant Pot. Add a few spoonfuls of hot sauce to the sour cream (to temper it) and mix thoroughly. Add the sour cream mixture back into the rest of the gravy, stirring well to blend it in.
  • Season the sauce with salt and pepper and spoon it over your chicken. Enjoy!

Nutrition Facts : ServingSize 1 thigh and sauce, Calories 697 kcal, Carbohydrate 21 g, Protein 42 g, Fat 49 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 232 mg, Sodium 523 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 31 g

HUNGARIAN CHICKEN PAPRIKASH RECIPE



Hungarian Chicken Paprikash Recipe image

An easy paprika chicken recipe that everyone will love! How to make Hungarian chicken paprikash? Learn from a native! The story of chicken paprikash along with the best authentic paprika chicken recipe!

Provided by Helga

Categories     Main Course

Number Of Ingredients 11

300 g Chicken breast/thigh
50 g Soured Cream
1 small Red Bell Pepper
1 red Onion
1 Tomato
Salt, Pepper, Parsley
1/2 tbsp Paprika (High Quality Paprika Spice)
2 tbsp Olive Oil
200 ml Chicken Broth
3-4 clove Garlic
1-2 tbsp Flour

Steps:

  • If you're using chicken breast, chop them into smaller pieces. Thighs can stay in one piece. Chop the onions finely, dice the bell pepper, and mince 3-4 cloves of garlic.
  • In a deep pan, or a wok add 2 tbs of olive oil, heat it up, add the onion and cook until it's translucent.
  • Then, add the chicken and saute them on medium heat. When they are almost ready, season with salt, pepper, minced garlic.
  • Turn down the heat, add 1 tablespoon of paprika, mix it together well, then add 400g of chicken broth, and cook it for about 25 minutes on low heat.
  • Check if the kitchen is cooked well, then add some of the liquid from the chicken to soured cream (if in your country there's no soured cream, you can use fresh cream too, though the taste won't be the same), and 2 tablespoons of flour.
  • Stir them together until creamy, and slowly add it to the chicken, while stirring continuously.
  • This will make a nice sauce around the chicken. If needed, add some more broth as well. Season with salt and pepper after taste.

QUICK CHICKEN PAPRIKASH



Quick Chicken Paprikash image

Provided by Developed for CFC by Johanne Neeteson

Yield 4

Number Of Ingredients 8

1 lb boneless, skinless chicken thighs, sliced
1 onion, medium, diced
⅓ cup low-sodium chicken broth, low-sodium
1 tbsp sweet paprika
¾ cups sour cream, preferably full fat
1 tbsp butter
1 tbsp canola oil
4 cups egg noodles, cooked

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 :

CREAMY CHICKEN PAPRIKASH



Creamy Chicken Paprikash image

Creamy Chicken Paprikash

Provided by Jessica Saari Christensen

Time 45m

Number Of Ingredients 26

2 pound meaty chicken pieces (thighs and/or drumsticks), skin removed if desired
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon olive or vegetable oil
1.5 cup chopped onion
3 garlic, thinly sliced
2 tablespoon sweet Hungarian paprika*
1 ounce petite diced tomatoes, undrained
0.5 cup reduced-sodium chicken broth
0.5 teaspoon dried thyme, crushed, or 2 tsp. chopped fresh thyme
0.25 teaspoon crushed red pepper
1 ounce sour cream
1 tablespoon all-purpose flour
1 Homemade Egg Noodles or Spaetzle
2 cup all-purpose flour
0.5 teaspoon salt
2 egg yolks
1 egg
0.333 cup water
1 teaspoon vegetable oil or olive oil
All-purpose flour
2 cup all-purpose flour
1 teaspoon salt
3 eggs, lightly beaten
1 cup milk
Butter and/or black pepper (optional)

Steps:

  • Sprinkle chicken with salt and black pepper. In a 10-inch skillet heat oil over medium-high. Add chicken, half at a time if needed, and cook 8 to 10 minutes or until browned, turning once. Remove from skillet. Drain off fat, reserving 2 Tbsp. drippings in skillet.
  • Add onion and garlic to reserved drippings. Cook over medium heat 4 minutes or until onion is tender, stirring occasionally. Stir in paprika. Stir in tomatoes, broth, thyme, and crushed red pepper; return chicken. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until chicken is done (at least 175°F). Remove chicken from skillet.
  • For sauce, in a small bowl stir together sour cream and flour. Gradually stir about 1/2 cup of the hot tomato mixture into sour cream mixture; return to remaining hot mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with additional salt and pepper.
  • Serve chicken and sauce with Homemade Egg Noodles. If desired, top with additional fresh thyme. Homemade Egg Noodles
  • In a large bowl stir together 1 3/4 cups of the flour and the salt. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl combine egg yolks, whole egg, the water, and oil. Add egg mixture to flour mixture; stir until mixture forms dough.
  • Sprinkle a clean kneading surface with the remaining 1/4 cup flour. Turn out dough onto the floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total kneading time). Cover and let the dough rest for 10 minutes. Divide the dough into four equal portions.
  • On a lightly floured surface, roll each dough portion into a 12-inch square (about 1/16 inch thick). Lightly dust both sides of the dough square with additional flour. Let stand, uncovered, about 20 minutes. (Or using a pasta machine, pass each dough portion through machine according to manufacturer's directions until dough is 1/16 inch thick, dusting dough with flour as needed. Let stand, uncovered, for 20 minutes.) Loosely roll dough square into a spiral; cut crosswise into 1/4-inch-wide strips. Unroll strips to separate; cut strips into 2- to 3-inch-long pieces. Cook noodle pieces in a large amount of boiling lightly salted water for 2 to 3 minutes or until tender; drain well. (Or place noodle pieces in a resealable plastic bag or an airtight container and store in the refrigerator for up to 1 day before cooking.) Spaetzle
  • In a medium bowl stir together flour and salt. Stir in eggs and 3/4 cup of the milk. Continue adding milk, 1 Tbsp. at a time, until mixture reaches the consistency of thick pancake batter. (Mixture may be slightly lumpy and should fall off a spatula in thin ribbons.) Let stand 5 to 10 minutes.
  • Bring a large saucepan of salted water to boiling. Set a colander with coarse holes over the pan of rapidly boiling water and pour batter into colander. Press through holes with a rubber spatula. Cook and stir 1 minute; drain. If desired, toss spaetzle with butter and/or pepper.

Nutrition Facts : Calories 977 kcal, Carbohydrate 65 g, Cholesterol 393 mg, Protein 50 g, SaturatedFat 17 g, Sodium 1030 mg, Sugar 9 g, Fat 56 g, TransFat 1 g, UnsaturatedFat 32 g

CREAMY CHICKEN PAPRIKA



Creamy Chicken Paprika image

Creamy chicken paprika is an easy one-skillet version of traditional chicken paprikash, with all the same flavors that make the dish special.

Provided by Jenny Meier | Kitchen Skip blog

Categories     chicken

Time 38m

Number Of Ingredients 11

1 to 2 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1 onion, finely chopped or thinly sliced
1 red bell pepper, finely chopped or thinly sliced
2 garlic cloves, finely chopped
¼ cup dry white wine (optional)
2 tablespoons sweet paprika
½ teaspoon smoked paprika
¼ teaspoon salt
3/4 cup chicken broth
½ cup creme fraiche or full-fat sour cream

Steps:

  • Heat oven to 425 F
  • In a wide oven-proof skillet (12-inches), warm the olive oil over medium heat
  • Add the onion and bell pepper. Cook until the onion is soft, 7 to 10 minutes.
  • Add the garlic. Cook a few minutes more.
  • Add a splash of white wine (optional) and simmer for 1 minute or slightly less
  • Add the chicken broth, paprika and salt.
  • Add the chicken thighs to the skillet. Drizzle olive oil over the thighs and season generously with salt and pepper.
  • Bring the broth to a simmer.
  • Slide the pan into the oven and bake until the chicken is cooked, 15 to 18 minutes.
  • Remove the chicken from the skillet, and slice on a cutting board. Taste, and add more salt if needed.
  • Whisk the sour cream or creme fraiche into the sauce, a little bit at a time. Creme fraiche won't curdle, but if the broth is too hot, or you add too much sour cream at once, it might curdle. Low fat or non-fat sour cream will curdle in hot liquid, so make sure to use full-fat.
  • Return the sliced chicken to the skillet. Serve the chicken and creamy sauce over pasta, grains like farro, rice or mashed potatoes.

Nutrition Facts : Calories 432 calories, Sugar 3 g, Sodium 559 mg, Fat 21.1 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.4 g, Protein 48.1 g, Cholesterol 224.1 mg

CHICKEN PAPRIKASH



Chicken paprikash image

This creamy chicken dish is a great way cook chicken thighs and the paprika provides a gentle kick. If you don't want to bother with the dumplings, serve with freshly boiled rice.

Provided by Matt Tebbutt

Categories     Main course

Yield Serves 2

Number Of Ingredients 17

1 tbsp olive oil
8 chicken thighs, skin on and bone in
2 onions, finely chopped
2 garlic cloves, crushed
2 green peppers, deseeded and finely chopped
3 tbsp sweet smoked paprika
1 tsp hot paprika
1 tbsp plain flour
400g tin chopped tomatoes
400ml/14fl oz hot chicken stock
150ml/5fl oz soured cream
230g/8oz self-raising flour
75g/2½oz suet
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh parsley
500ml/18fl oz chicken stock
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside.
  • Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30-40 minutes, or until the chicken is cooked through.
  • Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough.
  • Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes.
  • When ready to serve, stir the soured cream into the chicken and serve with the dumplings.

CHICKEN PAPRIKASH PASTA RECIPE



Chicken Paprikash Pasta Recipe image

Slow-cooked chicken is smothered in a sauce of paprika, mushrooms and onion then mixed with tangy sour cream and served over hot egg noodles. This chicken paprikash pasta recipe only takes 25 minutes of prep before letting the slow cooker do the rest of the work.

Provided by Walmart

Categories     All Recipes

Time 5h25m

Yield 4

Number Of Ingredients 10

3 cups White sliced mushrooms / champignons de Paris tranchés
1 Onion / oignon
2 Garlic cloves
2 tbsp Olive oil / huile d'olive
1.5 kg Bone-in, skin-on chicken thighs / hauts de cuisse de poulet avec la peau
1 cup Chicken broth / bouillon de poulet
3 tbsp All-purpose flour / farine tout usage
4 tsp Paprika / paprika
450 g Egg noodles / nouilles aux œufs
1 cup Sour cream / crème sure

Steps:

  • HowToStep
  • Combine mushrooms, onion and garlic in slow cooker. ##Heat a large frying pan over medium-high. Add oil, then chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to slow cooker. ##Combine chicken broth, flour and paprika in a medium bowl, then pour into the pan. Scrape up any browned bits from bottom of pan, then pour over chicken in slow cooker. ##Cook, covered, on low until chicken is very tender, 5 hours. Remove chicken to a platter and keep warm. ##Pour sauce into a medium saucepan. Place over high and bring to a boil. Reduce heat to medium and simmer until sauce thickens slightly. ##Meanwhile, cook noodles following package direction. ##Remove sauce from heat and whisk in sour cream. Serve chicken and sauce over egg noodles.

PAPRIKAS CSIRKE HUNGARIAN CHICKEN PAPRIKASH



Paprikas Csirke Hungarian Chicken Paprikash image

How to make traditional Paprikas Csirke. Traditional Hungarian Chicken Paprikash recipe with creamy paprika sauce, sour cream and noodles.

Provided by Andrew Dobson

Categories     Main Course

Time 1h5m

Number Of Ingredients 14

2 tbsp Unsalted Butter
3 lb Bone-in Skin-on Chicken Thighs
2 Spanish Onions (finely chopped)
4 Garlic Cloves (minced)
2 Roma Tomatoes (seeds removed, finely diced)
1 Small Red Bell Pepper (diced)
4 tbsp Sweet Paprika
2 cups Chicken Stock
1.5 tsp Kosher Salt
1/2 tsp Black Pepper
3 tbsp All Purpose Flour
1 cup Sour Cream (1)
1/4 cup Whipping Cream
2 tbsp Chives (chopped)

Steps:

  • Melt the butter in a large pot or Dutch Oven and brown the chicken on both sides, 6-7 minutes. Transfer the cooked chicken to a plate and set aside.
  • In the same pot, add the onions and fry until golden brown, 5-6 minutes. Add the garlic, bell pepper and tomatoes then sautee another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper.
  • Return the chicken to the pot and place it back over medium heat. Pour in the chicken broth until the meat is mostly covered. Bring to a slow boil. Cover, reduce the heat to medium-low and simmer for 30 minutes. Remove the chicken and transfer to a plate.
  • In a small bowl, stir the flour into the sour cream and whipping cream to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps from forming. Bring the sauce to a simmer for a couple of minutes until thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
  • Serve chicken paprikash sprinkled with chopped chives alongside German Spaetzle noodles.

Nutrition Facts : Calories 505 kcal, Carbohydrate 11.1 g, Protein 32.8 g, Fat 36.3 g, SaturatedFat 13.9 g, Cholesterol 167 mg, Sodium 798 mg, Fiber 2.6 g, Sugar 3.4 g, ServingSize 1 serving

CHICKEN PAPRIKASH



Chicken Paprikash image

Creamy Chicken Paprikash features aromatic ingredients such as onion, garlic, and paprika, which give the sauce an incredibly deep savoriness. This popular main dish from Hungary is loaded with flavor, super easy to prepare and pairs well with many side dishes.

Provided by Lauren Harris

Categories     Main Dish

Time 1h

Number Of Ingredients 11

4 tablespoons butter ((divided))
2 pounds bone-in chicken thighs ((and/or legs))
salt
pepper
1 large onion ((diced))
4 cloves garlic ((minced))
3 tablespoons paprika ((Hungarian is preferred, but any type will work))
1 cup chicken stock
1 tablespoon corn starch ((mixed with 1 tablespoon water))
1/2 cup sour cream
parsley ((optional, garnish))

Steps:

  • Melt 2 tablespoons butter in a large, deep skillet, over medium-high heat.
  • Season the chicken with salt and pepper and add to the hot skillet. Brown for 4-5 minutes per side. Remove to a plate.
  • Lower the heat and add the remaining butter to the pan along with the onions. Cook until soft and translucent, about 5-7 minutes.
  • Stir in the garlic and paprika. Cook 1 minute.
  • Pour in the chicken stock and cornstarch slurry. Add the chicken back to the pan, Bring to a boil, then reduce heat to simmer, about 15-30 minutes, or until the internal temperature of the chicken reaches 165°F when taken with a meat thermometer inserted into the center of the thickest portion.
  • Remove the pan from the heat. Remove the chicken to a plate.
  • Stir in the sour cream, then add the chicken back to the pan.
  • Garnish with fresh parsley and serve, as desired.

Nutrition Facts : ServingSize 1 serving, Calories 642 kcal, Carbohydrate 13 g, Protein 35 g, Fat 50 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 236 mg, Sodium 265 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 26 g

HUNGARIAN CHICKEN PAPRIKASH IN A CREAMY SAUCE



Hungarian Chicken Paprikash in a Creamy Sauce image

A recipe for Hungarian Chicken Paprikash with a velvet creamy sauce. A masterpiece of central European cuisine!

Provided by Socratis

Categories     Main

Time 2h15m

Yield 3

Number Of Ingredients 10

6 chicken thighs with the skin on.
1 large onion finely chopped.
1 green pepper chopped.
3-4 sweet and ripe tomatoes cut in cubes.
2 teaspoons tomato paste.
2 tablespoons Hungarian sweet paprika.
1 teaspoon smoked paprika.
4 tablespoons extra virgin olive oil.
2 tablespoons Greek yoghurt.
Salt and ground pepper.

Steps:

  • Wash the chicken thighs in cold water and dry them with a kitchen towel. Season with salt and pepper. Add the olive oil in a deep pot on medium heat. Place the chicken thighs in the pot with the skin facing the bottom. Cook for ~ 10 minutes until the thighs are nicely brown in both sides. Remove the chicken pieces from the pot and set aside.
  • In the same pot add the onion and green pepper and cook until the onion starts caramelizing. Add the chicken thighs on top and add the sweet and hot paprika. Season with salt and pepper and give it a good stir. Cook for ~ 30 seconds (not more as the paprika will become bitter).
  • Add the fresh tomatoes and tomato paste. Add 1-2 cups of hot water (until it covers the chicken) and bring it to boil. Set the heat to low, cover with a lid and let in cook for ~ 90 minutes until the juices have reduced.
  • Remove the chicken pieces from the pot and set aside. Use a hand mixer and create a thick paste with the remaining sauce in the pot. Add the yogurt and stir well. Bring the chicken back to the pot and cook for another 5 minutes on low heat.
  • Serve the Chicken Paprikash hot with wild rice or pasta.
  • Bon appetit!

CREAMY CHICKEN PAPRIKASH SOUP WITH GNOCCHI



Creamy Chicken Paprikash Soup with Gnocchi image

Looking for a unique chicken soup recipe? Creamy Chicken Paprikash Soup with Gnocchi is rich with flavor and only takes 30 minutes to make.

Provided by Leanna Myers

Categories     Soup

Time 30m

Number Of Ingredients 13

4 Tablespoons unsalted butter
1 lb chicken breast, roughly cut into 1" pieces
1 medium onion, chopped
2 Tablespoons flour
2 Tablespoons sweet paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper, optional but highly suggested
1 Tablespoon tomato paste
8 cups chicken broth, 2 cartons
1 package gnocchi
1/2 cup sour cream
Parsley
Extra Sour Cream

Steps:

  • Melt 4 tablespoons of butter in a large pot over medium high heat.
  • Toss in the chicken pieces and cook until browned slightly for around 7-10 minutes stirring occasionally. Remove the chicken from the pot and set aside in a bowl. It's okay if it's not cook all the way through because we will add it back to the pot to finish cooking.
  • Add the chopped onions to the hot pot and cook until soft. Throw in the flour, sweet paprika, salt, cayenne pepper and tomato paste and cook until the flour has absorbed which takes 2-3 minutes.
  • Pour in 1 cup of broth stirring frequently to blend and smooth out the flour paste. Once the lumps have smoothed out add the additional 7 cups of broth and give it a good stir.
  • Turn up the heat to bring everything to a boil and carefully plop the packaged gnocchi into the soup and the chicken and let simmer for another 10-15 minutes.
  • Turn off the heat and let cool a little bit before stirring in the sour cream. (If the soup is too hot the sour cream will become grainy and separate.)
  • Serve with your choice of garnishes and some crusty bread!

Nutrition Facts : Calories 369 calories, Sugar 2.9 g, Sodium 1936.3 mg, Fat 13.4 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 37.5 g, Fiber 1.3 g, Protein 24.7 g, Cholesterol 88.9 mg

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oh thank you for the recipe, my home & every thing in it burnt down a yr. ago & my mom made this, now I can make it again. By: carol m ellison
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