Smoked Paprika Chicken Stroganoff Gordon Ramsay Food

SMOKED PAPRIKA CHICKEN BREAST

Steps:

• Mix together the paprika, oil, garlic, basil, salt and cayenne.
• Massage this mix into the chicken breasts and allow to stand for about 20 minutes.
• Heat a pan over medium heat, and saute on both sides until chicken is golden brown and cooked through-about 8 minutes each side depending on the thickness of your fillets.
• Add a little more oil if you need to, though there should be enough from the marinade.
• Slice on the diagonal and serve.

SMOKED PAPRIKA CHICKEN STROGANOFF (GORDON RAMSAY)

Steps:

• Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):.
• Mix the salt, nutmeg and flour together.
• Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
• Mix the milk and water together and slowly add to the flour mixture to make a thick batter.
• Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
• Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
• Repeat with the other half of the batter.
• When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).
• Make the chicken:.
• Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
• Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
• Remove chicken to a platter and set aside.
• Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
• Add bell peppers and mushrooms and cook for another 3 to 4 minutes.
• Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.
• Add the sour cream and mix well.
• Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.
• Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.

SMOKED PAPRIKA CHICKEN

Steps:

• Heat oil in large skillet.
• Add chicken and lightly brown for 5 minutes.
• Add onions and garlic and cook 5 more minutes.
• Season with smoked paprika, salt, and pepper.
• Stir in chicken broth and simmer on low for 10 minutes.
• Remove from heat and stir in sour cream.
• Serve with buttered wide egg noodles.

PAPRIKA CHICKEN STROGANOFF

Steps:

• Sprinkle 1 T. paprika over cut-up raw chicken pieces.
• In large skillet, heat 2 T. oil over medium to medium-high heat. Add chicken to skillet and stir-fry about 5 minutes or until chicken is no longer pink. Remove chicken from skillet and set aside.
• While chicken is cooking, cook noodles according to package directions.
• Add remaining oil and onion to skillet and stir-fry until lightly brown.
• Return chicken to skillet and add water, remaining paprika, bouillon and pepper, stirring to combine.
• Add sour cream into skillet. Stir and simmer just until mixture is heated through. Serve over cooked noodles.