PAPRIKA CHICKEN
A 15-minute paprika chicken recipe that uses on-hand ingredients for big flavor!
Provided by Kathryn Doherty
Categories Chicken Recipes in Under 15 Minutes
Time 15m
Number Of Ingredients 7
Steps:
- Mix paprika, poultry seasoning, salt and pepper in a small bowl.
- Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
- Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
- Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
- Squeeze the fresh lemon juice over the chicken and serve!
Nutrition Facts : Calories 316 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 656 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PAPRIKA CHICKEN
Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.
Provided by Sue Primeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g
CHICKEN PAPRIKA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
- Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
- Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
- Preheat the oven to 250 degrees F.
- In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
- Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
- In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
- Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
- Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
- Yield: 6 servings
PAPRIKA CHICKEN AND VEGETABLES
Make and share this Paprika Chicken and Vegetables recipe from Food.com.
Provided by ElaineAnn
Categories One Dish Meal
Time 1h45m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Spray Teflon pan with Pam.
- Season chicken with paprika, salt and pepper. Place in pan over medium heat and brown on both sides.
- Peel and cut up onion, carrots, potatoes and celery. Add to chicken in pan.
- Dissolve one packet of instant chicken broth in one cup of water. Pour over chicken and vegetables.
- Place lid on pan and cook on low for half hour.
- Cut cabbage in chunks and place on vegetables in pan. Cover and cook one more hour or until vegetables are done.
Nutrition Facts : Calories 577.3, Fat 14.4, SaturatedFat 4, Cholesterol 92.9, Sodium 401.9, Carbohydrate 74.8, Fiber 15.2, Sugar 16.2, Protein 40.8
PAPRIKA CHICKEN WINGS
I love chicken wings because they are fast and easy to prepare and can make a delicious meal. I often create three different flavors of wings, arrange in a serving platter with kale or green leaf lettuce as a divider. Tuck your favorite dip in the middle and everyone thinks you ordered this from a deli! My husband and I often make about 12 wings with our favorite frozen pizza for TV night. NOTE; Please look for 'gourmet' paprika, I found a Spanish one that costs the same as the common brands yet tastes so much better.
Provided by toninalani
Categories Chicken
Time 35m
Yield 6-12 wings, 2 serving(s)
Number Of Ingredients 4
Steps:
- Defrost chicken wings.
- Wipe dry with paper towels.
- Season both sides with garlic salt, peper, and paprika.
- Line toaster oven tray with foil.
- Cook each side for 15-18 minutes at 400 degrees.
- Serve with bottled Ranch or Blue Cheese dressing.
Nutrition Facts : Calories 326.3, Fat 23.5, SaturatedFat 6.6, Cholesterol 113.2, Sodium 107.3, Protein 26.9
PAPRIKA CHICKEN
A chicken supper full of flavour and ready in under an hour? No problems
Provided by Merrilees Parker
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
- Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
- Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.
Nutrition Facts : Calories 460 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
PAPRIKA CHICKEN & RICE BAKE
Make and share this Paprika Chicken & Rice Bake recipe from Food.com.
Provided by SmHerndon
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- BAKE at 375°F 45 minute or until done. Serves 4.
- *For creamier rice, increase water to 1 1/3 cups.
- Put this casserole together, refrigerate covered until you're ready for dinner. While dinner bakes, toss a green salad, steam broccoli spears and slice French bread. Offer ripe pears for dessert.
Nutrition Facts : Calories 332, Fat 6.9, SaturatedFat 1.7, Cholesterol 68.4, Sodium 648.1, Carbohydrate 33.8, Fiber 0.5, Sugar 1.3, Protein 31.2
EASY PAPRIKA CHICKEN
This makes a great weekday meal. Serve over rice or noodles. I use a whole chicken cut up into pieces when I make this but I am sure that your favorite pieces could be substituted.
Provided by mary winecoff
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large skillet or Dutch oven over medium-high heat.
- Season chicken with salt and pepper.
- Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
- Sprinkle with paprika and ground red pepper.
- Combine tomato paste and water and slowly stir into skillet.
- Add bell peppers; reduce heat and simmer 10 minutes.
- Cover and cook 5 more minutes.
- Serve with rice or noodles.
Nutrition Facts : Calories 398.5, Fat 25.6, SaturatedFat 8, Cholesterol 112, Sodium 347.9, Carbohydrate 15, Fiber 3.5, Sugar 7.7, Protein 27.7
PAPARIKA CHICKEN
This is a very simple and inexspensive meal. Poor over noodles,or a slice of bread, or even serve chicken legs whole! Something the whole family will enjoy! Puts a smile on our face!
Provided by Nellies Kitchen
Categories One Dish Meal
Time 2h30m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken under cool water.
- In large boiling pan fill it half way with water.
- Boil on high.
- When comes to a boil add the chicken cover top of water with paparika.
- Let cook for 1hr adding water to keep it half way full then take off burner.
- Take out 1 cup of the water out of the boiling pan that the chicken is cooking inches.
- pour it into the crockpot.
- pour the large can of cream of chicken soup into the crockpot.
- put the crockpot on high.
- cover the top of the liquid with paparika and cover.
- Shredd the chicken from the bone and then add to the crockpot.
- (you may also just put the whole leg in there if you choose).
- Add more paparika if dont see anymore of it on top of the liquid.
- Add salt and pepper to your liking.
- Turn down to med for 1hr and serve.
- (great if poured over a slice of bread).
Nutrition Facts : Calories 978.3, Fat 61.6, SaturatedFat 17.4, Cholesterol 360.1, Sodium 5060.1, Carbohydrate 21.2, Fiber 3.4, Sugar 1.9, Protein 81.6
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