South Beach Chicken Paprikash Food

CHEF JOHN'S CHICKEN PAPRIKASH

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

CHICKEN PAPRIKASH

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!

CHICKEN PAPRIKASH

Steps:

• Combine the carrots, sweet paprika, bouillon, butter, smoked paprika, garlic powder, onion powder, bay leaves, celery, 1 1/2 tablespoons salt and 1 tablespoon pepper in a medium stockpot. Heat over medium heat, stirring, until the butter is melted and the vegetables are beginning to sweat, 2 to 3 minutes. Add the chicken, browning liquid and 2 1/2 quarts water. Bring to a boil, then reduce the heat to low and simmer until the chicken is falling apart, about 1 hour.
• Pick out the bay leaves, then stir the pot, to break up the chicken. Add the sour cream and stir thoroughly. Slowly add the flour slurry, stirring constantly, until the raw flour taste is gone and the stew has thickened, about 5 minutes.
• Serve over dumplings.

PAP'S CHICKEN PAPRIKASH

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.

SOUTH BEACH CHICKEN PAPRIKASH

Steps:

• Season the chicken breasts with salt and pepper.
• Add chicken to a skillet over medium heat with olive oil or cooking spray.
• Cook for 7-8 minutes until the pieces begin to brown. Then set aside on a plate.
• Add the garlic, onion and 3 tablespoons of the broth to the skillet and stir for 5 minutes.
• Stir in paprika and cook for one more minute and then stir in the remaining broth, broccoli and chicken. Bring the mixture to a boil and reduce the heat to simmer for 20 minutes. While simmering make the linguine.
• Stir the sour cream into the chicken. Cook for 1-2 minutes more.

CREAMY CHICKEN PAPRIKASH

Steps:

• Prepare linguine as directed. Drain and cover to keep warm.
• Meanwhile, sprinkle the chicken with salt and pepper.
• Heat a large, non-stick skillet coated with cooking spray over medium heat.
• Add the chicken and cook, stirring, for 7-8 minutes or until the pieces begin to brown.
• Remove to a plate and set aside.
• Add onion, garlic, and 3 tablespoons of the broth to the skillet.
• Cook, stirring, for 5 minutes or until onion is tender. (Add more broth if necessary to prevent sticking.).
• Stir in paprika and cook for 1 minute.
• Stir in remaining broth. Then add chicken and broccoli. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.
• Stir in the sour cream.
• Cook, stirring, over low heat for 1 to 2 minutes, or until heated through. (Do not boil.).
• Serve over Linguine.

CHICKEN PAPRIKASH

Steps:

• Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
• Photograph by Antonis Achilleos

SOUTH BEACH PARMESAN GARLIC CHICKEN

Steps:

• 1. Cut Chicken to make 12 pieces Mix cheese, garlic powder, and salad dressing mix
• 2. Moisten chicken with water; coat with cheese mixture
• 3. Bake at 400 degrees for 20 to 25 minutes or until chicken is cooked through

SOUTH BEACH CHICKEN

Steps:

• Combine the ricotta with the oregano, salt, and pepper. Blend together.
• Pretreat a large baking dish with PAM or rub the bottom with some olive oil so it doesn't stick.
• Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes per side. You'll be tempted to move the chicken around but don't for at least 7 minutes, then check to see that it's not burning. Turn it over and do the same on the other side. Place the chicken breasts, side by side, in a lorge baking dish and allow to cool.
• Preheat the oven to 350°F.
• Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. You can be liberal. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the chicken registers 170°F.