Chicken And Pepper Paprika Stew Recipes

Steps:

• Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear.
• Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

Steps:

• Season the chicken with salt, pepper and 1 tablespoon of the paprika.
• Heat oil in a Dutch oven over medium high heat. Add onions and remainder of paprika and cook until wilted, about 3 to 4 minutes. Add peppers and cook, stirring occasionally, 5 minutes more. Add chicken and cook, stirring occasionally until chicken is browned on all sides, about 8 minutes.
• Stir in broth and thyme and simmer 15 minutes until chicken is cooked through.
• In a small bowl combine flour with sour cream. Reduce heat to low under the Dutch oven. Stir in the sour cream mixture and cook over low, to prevent curdling, about 5 minutes until thickened. Sprinkle with parsley just before serving.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
• Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

Steps:

• Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
• Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
• Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.

Steps:

• Sprinkle chicken thighs and breasts with 1/4 tsp each of the salt and pepper. In large Dutch oven, heat 2 tbsp of the oil over medium-high heat; brown chicken, in batches. With slotted spoon, transfer to plate; set aside. Add remaining oil to pan and heat over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, paprika, marjoram, caraway seeds, bay leaf and remaining salt and pepper; cook, stirring, for 2 minutes. Stir in tomatoes; cook for 2 minutes, scraping up browned bits from bottom of pan. Add red peppers, Hungarian peppers, green pepper and potatoes; cook, stirring occasionally, for 5 minutes. Stir in flour; cook for 1 minute. Return chicken and any juices to pan. Stir in chicken broth and bring to boil; reduce heat, cover and simmer until potatoes are tender and juices run clear when chicken is pierced, about 20 minutes. Discard bay leaf.