SMOKED PAPRIKA CHICKEN STROGANOFF (GORDON RAMSAY)
We saw this on the F Word and I knew immediately I needed to try it. This is a very tasty chicken meal that is served with spatzle instead of noodles. It wasn't the taste I was expecting (I was expecting it to be more like stroganoff) but it was still very good. The taste of the smoked paprika is what makes this dish, which is different from "normal" paprika (also known as sweet paprika).
Provided by Twiggyann
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
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.
PAPRIKA CHICKEN STROGANOFF
Make and share this Paprika Chicken Stroganoff recipe from Food.com.
Provided by Carrie in Greenville
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 433.9, Fat 17, SaturatedFat 4, Cholesterol 86.2, Sodium 93.2, Carbohydrate 51, Fiber 3, Sugar 5.5, Protein 19.2
SMOKED PAPRIKA CHICKEN
Make and share this Smoked Paprika Chicken recipe from Food.com.
Provided by KelBel
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 86.2, Sodium 421.7, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 25.8
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