Paps Chicken Paprikash Food

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CHICKEN PAPRIKASH



Chicken Paprikash image

This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 11

4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt

Steps:

  • Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
  • Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.

Nutrition Facts : Calories 709 g, Fat 28 g, Fiber 3 g, Protein 54 g

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.

Provided by BoxOWine

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup flour
3 tablespoons Hungarian paprika (preferably Szeged)
salt
pepper
chicken piece (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon ground red pepper (cayenne)
2 cups chicken broth
1 cup sour cream

Steps:

  • Combine flour, 2 tbsp paprika, salt and pepper.
  • Dredge chicken pieces in flour mixture.
  • Reserve left over flour.
  • Add oil to large dutch oven.
  • Heat oil over medium high heat.
  • Add chicken and brown on both sides, about 10 minutes.
  • Remove chicken from pot.
  • Add little oil to pot (if bottom appears to be too dry).
  • Add onion, red pepper, 1 tbsp paprika, and salt.
  • Saute until onion is tender, about 2 minutes.
  • Return chicken to pot, and add enough chicken broth to cover.
  • Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
  • Remove from heat and let paprikash cool down.
  • Combine reserved flour and 1/2 cup sour cream.
  • Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
  • Add mixture to pot, stirring constantly.
  • Simmer 5 minutes.
  • Let cool down again and add remaining sour cream, stirring constantly.
  • Sauce should be a very pale orange color (almost white).
  • Cook about 1 minute until heated.
  • Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

Nutrition Facts : Calories 308.1, Fat 23.1, SaturatedFat 8.3, Cholesterol 29.9, Sodium 424.7, Carbohydrate 20.6, Fiber 2.9, Sugar 4.6, Protein 6.4

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

CHICKEN PAPRIKASH



Chicken Paprikash image

Simple yet delicious tomatoey chicken, full of flavour and perfect for cold days.

Provided by gisellia

Time 55m

Yield Serves 4

Number Of Ingredients 14

1Tbsp Oil
1Tbsp crushed garlic
2 chicken thighs cut into small bits
1 Tsp salt
1/2 Tsp pepper
1 roughly cut onion
1/2 a bell pepper sliced
2Tbsp sweet paprika
1/2 Tsp chilli flakes
120ml chicken stock
15oz tinned tomatoes
100g sour cream
1Tbsp flour
Pasta or bread to serve

Steps:

  • Fry the garlic in the oil for 1 minute then add the chicken and stir until white all over.
  • Add the salt, pepper, onion and bell pepper and cook for a further few minutes stirring occasionally until the onion begins to soften.
  • Add the paprika and chilli flakes, give it a good stir and cook for a minute to allow the flavour to mix then add the chicken stock and tomatoes.
  • Bring to the boil then cover and simmer for 40 minutes stirring every now and then to avoid sticking.
  • Take a few spoons of the tomatoey liquid, add it to the sour cream and mix with the flour before adding the mixture back to the pot, stir and simmer for a further 5 minutes and then serve hot with pasta or bread.

CHICKEN PAPRIKASH



Chicken Paprikash image

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

Provided by ErinWebster

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 4

Number Of Ingredients 13

3 eggs, beaten
½ cup water
2 ½ cups all-purpose flour
2 teaspoons salt
¼ cup butter
1 ½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 ½ cups water
1 tablespoon paprika
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

Steps:

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

Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g

CHICKEN PAPRIKASH RECIPE



Chicken Paprikash Recipe image

Test your spice tolerance with this Chicken Paprikash Recipe! This Chicken Paprikash Recipe combines ground cayenne, Hungarian paprika and black pepper.

Provided by My Food and Family

Categories     Chicken

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 whole chicken (3-1/2 lb.), cut up
1/3 cup flour
3 Tbsp. Hungarian paprika, divided
1/4 tsp. ground black pepper
2 Tbsp. olive oil
3 shallots, finely chopped
1/8 tsp. ground red pepper (cayenne)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup sour cream
4 cups hot cooked egg noodles
1/4 cup chopped fresh parsley

Steps:

  • Remove skin from all chicken pieces except wings. Mix flour, 2 Tbsp. paprika and black pepper in pie plate; reserve 1/4 cup. Coat chicken with remaining flour mixture; discard any remaining flour mixture.
  • Heat oil in Dutch oven or large deep skillet on medium heat. Add half the chicken; cook 3 min. on each side or until browned on both sides. Transfer to plate. Repeat with remaining chicken; cover to keep warm. Add shallots to pan; cook and stir 4 min. Stir in remaining paprika and red pepper; cook 1 min. Add broth; stir. Bring to boil. Return chicken to pan; cover. Simmer on medium-low heat 30 min. or until chicken is done (165ºF.) Remove chicken from pan; cover to keep warm.
  • Mix sour cream and reserved flour mixture in medium bowl. Stir in 1/2 cup of the hot broth from pan. Add to pan; simmer 1 to 2 min. or until thickened, stirring constantly. Return chicken to pan; cook until heated through. Serve over noodles; sprinkle with parsley.

Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 135 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

PAPRIKA CHICKEN



Paprika chicken image

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

3 tbsp light olive oil
8 boneless skinless chicken thighs , each cut into four pieces
1 onion , finely sliced
2 garlic cloves , crushed
500g floury potatoes , peeled and cubed
1 tbsp Dijon mustard
1 tbsp sundried tomato paste
1 tsp paprika
2 tbsp red wine vinegar
100ml medium-dry Amontillado sherry
300ml tub fresh chicken stock
4 tbsp soured cream , to serve
handful flat-leaf parsley , chopped, to serve

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



Paprika Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 16

1 cup all-purpose flour, plus 2 tablespoons
2 tablespoons dried marjoram
3 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
One 3- to 4-pound chicken, cut into 8 pieces
3 large onions, chopped (about 4 cups)
1 tablespoon sugar
4 cloves garlic, thinly sliced
2 red bell peppers, diced (about 2 cups)
One 4.56-ounce tube tomato paste (about 1/2 cup)
2 cups chicken broth
1 teaspoon crushed red pepper flakes
2 cups sour cream
1/2 cup chopped fresh dill

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.

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

CHICKEN PAPRIKASH



Chicken Paprikash image

Make and share this Chicken Paprikash recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons paprika
4 boneless skinless chicken breasts
1 tablespoon butter
cooking spray
1/4 cup onion, diced
1/4 cup dry white wine
1/4 cup chicken stock
8 ounces egg noodles
1/2 cup nonfat sour cream

Steps:

  • Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
  • When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
  • Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
  • Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
  • Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
  • Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
  • Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 431.1, Fat 7.8, SaturatedFat 3.2, Cholesterol 127.3, Sodium 155.4, Carbohydrate 48.5, Fiber 2.8, Sugar 4.4, Protein 37.6

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

CHICKEN PAPRIKASH



Chicken Paprikash image

Make and share this Chicken Paprikash recipe from Food.com.

Provided by Brent Bowser

Categories     Chicken

Time 1h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

1 whole chicken (cut into pieces)
1 medium onion (sliced)
2 tablespoons paprika
4 tablespoons butter
1 can chicken broth
4 tablespoons sour cream
1/2 cup flour (optional)

Steps:

  • Melt Butter in a large pot or dutch oven.
  • Stir in Paprika to butter.
  • Sautee the onions in the paprika butter solution, then temporarily remove them.
  • It may be necessary to add an additional Tablespoon of butter to the solution.
  • Brown the chicken in the butter.
  • Add the chicken broth, re-add the onions and simmer for one hour, covered.
  • After the solution is fully cooked, add in the sour cream.
  • You may also add in the flour to thicken the gravy.
  • This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
  • This meal is exceptionally filling with the Spaetzels.

Nutrition Facts : Calories 663.8, Fat 49.8, SaturatedFat 18.9, Cholesterol 209.3, Sodium 729, Carbohydrate 5.3, Fiber 1.6, Sugar 2.4, Protein 46.9

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

INSTANT POT CHICKEN PAPRIKASH



Instant Pot Chicken Paprikash image

Instant Pot Chicken Paprikash is a simple Hungarian-style creamy chicken dish that is packed with flavor.

Provided by lakesandlattes

Categories     Main Course

Time 30m

Yield 4

Number Of Ingredients 12

2 lbs chicken leg quarters or drumsticks
1 tbl olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
3 tbl paprika
1/2 cup chicken stock
1 tbl arrowroot or cornstarch
1 tbl fresh lemon juice
1/2 cup sour cream
1 tbl parsley, chopped
salt and pepper, to taste

Steps:

  • Turn Instant Pot to saute.
  • While Instant Pot is heating, take chicken and trim skin and fat. (Optional, but I find that chicken skin gets a bit rubbery in the Instant Pot).Season chicken liberally with salt and pepper on both sides and set aside.
  • Drizzle in about a tablespoon of olive oil. Place chicken in Instant Pot and brown, about 3 minutes per side. Remove chicken and place on a plate.
  • Add the onions and garlic and saute for 2 minutes. Add in the sliced red bell pepper and continue to cook, another 2 minutes.
  • Add in 3 tablespoons of paprika and stir well to coat. Stir in 1/2 tsp saltPour in the chicken broth and scrape up any browned bits with a wooden spoon.
  • Place chicken in the Instant Pot and nestle down into the liquid.
  • Turn saute feature off.Cook on high pressure for 20 min.Let pressure naturally release for 10 minutes, and then turn the valve to release the rest of the pressure.
  • Remove about a 1/4 cup of the liquid and mix in the arrowroot (or cornstarch) and pour back into the pot. Turn on saute and stir slowly until the liquid thicken.
  • Add in the lemon juice. Turn off saute.Slowly mix in the sour cream.Stir in half the parsley. Reserve the rest for a garnish.
  • Taste, and add salt & pepper if desired.Serve over hot egg noodles, rice, or mashed potato

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

AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH



Authentic Hungarian Chicken Paprikash image

I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.

Provided by Dories Lori

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 big onion, diced (huge)
1 green pepper, diced
1/2 lb mushroom, sliced
2 tablespoons Hungarian paprika
1 1/2 teaspoons ground caraway
salt
black pepper
10 skinless chicken thighs, fat traces removed
4 plum tomatoes, diced
2 cups chicken stock, approx
3/4-1 cup sour cream

Steps:

  • In a large pot, heat the oil and sauté the onion until translucent.
  • Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
  • Cook until the mushrooms are just softened.
  • Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
  • Stir and add the chicken thighs and mix.
  • Add the tomatoes and enough stock to mostly cover the chicken.
  • Cover and simmer slowly for approximately 45 minutes.
  • The chicken should be falling off the bone, very tender.
  • Remove the chicken to a deep serving plate that has been warmed.
  • Reduce the stock a bit if it looks like it will be too much sauce.
  • Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
  • Heat until hot, but Do Not Boil.
  • Pour the sauce over the chicken, and serve over buttered egg noodles.
  • Miscellaneous Notes:.
  • Use 8 thighs if very large. "Bone in" is great.
  • Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
  • The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

Nutrition Facts : Calories 367.1, Fat 20, SaturatedFat 7.1, Cholesterol 132.6, Sodium 281.7, Carbohydrate 14.3, Fiber 3.1, Sugar 5.8, Protein 33.5

CHICKEN PAPRIKASH (POPPERKOSH)



Chicken Paprikash (Popperkosh) image

This is an old family recipe that was given to my great grandmother by a hungarian friend. It has been modified a lot through the years from the original version but from what I can tell they were all good changes. The most noticable differences from other paprikash recipes I've seen is the tomato juice and pimentos. This in one of my 13 year old daughters all time favorite dishes. Hope you enjoy!

Provided by Doeafemaledear

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

flour, and
cooking oil, as needed
6 -8 pieces bone in chicken (sliced pork loin can be substituted)
0.5 (46 ounce) can tomato juice
1 (8 ounce) can mushrooms
1/2 cup chopped celery
3/4 cup chopped onion
1/4-1/2 cup pimiento
2 tablespoons paprika, if desired (or more) (optional)
salt and pepper, and
parsley, to taste
1 pint sour cream

Steps:

  • Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat.
  • *If sauce is too thin thicken with flour after adding sour cream and regaining temperature.
  • Serve over cooked egg noodles or rice.

Nutrition Facts : Calories 401.4, Fat 30.4, SaturatedFat 13.2, Cholesterol 114.9, Sodium 442.1, Carbohydrate 10.7, Fiber 1.4, Sugar 8.6, Protein 22.6

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.

PAP'S CHICKEN PAPRIKASH



Pap's Chicken Paprikash image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

3 pounds chicken (I'm using bone-in thighs)
4 tablespoons paprika
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chicken fat or butter
1 medium onion, sliced (I'm using yellow)
1/2 head cabbage, sliced
1/4 cup all-purpose flour
1 quart (4 cups) liquid (I'm using chicken stock)
1 cup sour cream
1/4 cup chopped fresh flat-leaf parsley, optional
3 cups all-purpose flour
Kosher salt
2 large eggs, beaten
1 cup milk

Steps:

  • For the chicken paprikash: Preheat the oven to 400 degrees F.
  • Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
  • Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
  • Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
  • For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
  • Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
  • Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
  • Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

PAPRIKA CHICKEN



Paprika chicken image

Smoky chicken stew

Provided by jotsang

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
  • Place in a bowl and then fry off chicken thighs in same pan
  • Once thighs are golden, tip back in onions, garlic etc.
  • Add the tomato puree and fry for another 1-2mins
  • Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
  • Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
  • Deseed and slice peppers, toss in olive oil
  • Roast peppers until slightly charred in oven
  • Once peppers are cooked add to stew
  • Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
  • Serve with rice or a nice crusty bread

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4.9/5 (11)
Total Time 1 hr
Category Dinner, Main Course, Main Dish
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