Slow Cooked Paprika Chicken With Mashed Potatoes Food

SLOW-COOKED PAPRIKA CHICKEN WITH MASHED POTATOES

Steps:

• In 3 1/2 or 4-quart slow cooker, combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, stir thawed peas and sour cream into chicken mixture. Cover; cook an additional 10 minutes or until thoroughly heated. Serve chicken mixture with mashed potatoes; sprinkle with bacon.

MAKE-AHEAD SLOW-COOKER CHICKEN PAPRIKASH

Steps:

• In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
• Thaw 12 to 24 hours in refrigerator, until completely thawed.
• Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
• Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.

SLOW COOKED PAPRIKA CHICKEN WITH MASHED POTATOES

Steps:

• In 3-1/2 to 4-quart slow cooker; combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
• Cover; cook on Low setting 6 to 8 hours.
• About 10 minutes before serving, stir thawed peas and sour cream into chicken mixture. Cover; cook 10 minutes longer or until thoroughly heated. Serve chicken mixture with mashed potatoes; sprinkle with bacon or additional paprika.

SLOW COOKER PARMESAN CHICKEN THIGHS AND POTATOES

Steps:

• Season chicken with basil, oregano, rosemary, salt, and pepper.
• Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.
• Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.
• Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.

PAPRIKA CHICKEN AND POTATOES

Steps:

• Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks.
• Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside.
• Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.

PAPRIKA CHICKEN ONE-POT

Steps:

• Heat 1 tbsp oil in a sauté 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 jus softened, then add the garlic and cook for a further minute.
• Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 minute Stir in the paprika, chilli if using, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 minutes.
• Return the chicken to the pan, cover and simmer for 10 minutes. Stir well and simmer with the lid off for another 8 minutes, or until the sauce is thickened and the potatoes and chicken cooked through. I had to cook my stew much longer, as my potatoes weren't cooked.
• Can be frozen at this point for up to 1 month.
• Check the seasoning and serve in bowls with a dollop of soured cream (optional) and a sprinkling of parsley (optional).