CHICKEN PAPRIKASH WITH SOUR CREAM
Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.
Provided by Melissa Clark
Categories Slow Cooker Chicken Dairy Garlic Herb Onion Kid-Friendly Back to School Dinner Family Reunion Sour Cream Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
- Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
- In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
- Stir sour cream into sauce. Garnish with dill and serve.
GRILLED DILL PICKLE CHICKEN THIGHS
The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h20m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
- Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.
Nutrition Facts : Calories 216 calories, Carbohydrate 2.1 g, Cholesterol 64.7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 1839.1 mg
PAPRIKA CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
- Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
- Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
- Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
- Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
- Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
- Pour the sauce over the chicken and sprinkle generously with dill.
EASY 4-INGREDIENT CHICKEN PAPRIKASH RECIPE
This version of chicken paprikash uses only four ingredients (okay, six if you count oil and salt), but it packs in the flavor by using high-quality paprika and a low-and-slow cooking technique to naturally draw flavorful juice out of the chicken as it cooks.
Provided by J. Kenji López-Alt
Categories Entree Mains Soups and Stews
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Serve immediately over noodles, boiled potatoes, or spaetzle , tossing the noodles or potatoes with the sauce and placing the chicken on top. Garnish with more sour cream, paprika, and minced fresh parsley or dill (if using)
Nutrition Facts : Calories 451 kcal, Carbohydrate 12 g, Cholesterol 233 mg, Fiber 3 g, Protein 44 g, SaturatedFat 7 g, Sodium 733 mg, Sugar 5 g, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN PAPRIKASH
Provided by Robert Farrar Capon
Categories dinner, casseroles, main course
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put chicken, scallions, salt, garlic, dill weed, chicken stock and wine into a pot, bring to a boil, cover and simmer over low heat for 20 to 25 minutes. Remove chicken pieces to a warm place.
- Boil the liquid in the pot until it is slightly reduced. Stir in paprika and tomato sauce and mix well. Add sour cream and heat to just below boiling. Return chicken pieces to the pot to reheat, but do not allow to boil. Serve with buttered noodles.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 482 milligrams, Sugar 3 grams, TransFat 0 grams
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HUNGARIAN CHICKEN PAPRIKASH (TRADITIONAL RECIPE)
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.
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Author Justin ChappleTotal Time 1 hr 20 mins
- Preheat the oven to 425°. Using a small, sharp knife, make a 3/4-inch slit in one side of the excess chicken skin around the cavity; carefully slip the end of the drumstick from the opposite side into the slit. Repeat on the other side with the remaining drumstick.
- In a small bowl, whisk 1 tablespoon of the olive oil with the sweet paprika, hot paprika, caraway, garlic, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Set the chicken in a small roasting pan and rub all over with the mixture. Roast the chicken for about 45 minutes, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the chicken to a carving board and let rest for 15 minutes.
- Meanwhile, in a small bowl, whisk the sour cream with the dill and season with salt and pepper. On a platter, toss the watercress with the lemon juice and the remaining 1 tablespoon of olive oil and season with salt and pepper. 4. Carve the chicken and arrange the pieces on the watercress. Drizzle any pan juices over the chicken and serve right away with the dilled sour cream.
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