Chicken Paprika Papriks Csirke Recipes

Steps:

• Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika.
• Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.
• Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste.
• While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed.
• I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!

Steps:

• Trim the chicken pieces of excess fat and flaps of skin, cut it up, and offer it to your carnivorous garden birds.
• Using a deep frying pan or suitable pot, heat a film of oil. Fry the chopped onion, garlic and chicken pieces until the chicken is half-cooked on all sides. No need to brown them.
• A very large, deep pot will spare you the agony of those oil spatters and the extra effort of cooking in batches. Use a long-handled wooden spoon to turn the chicken a few time.
• While chicken pieces fry, measure the broth or stock into a cup (a metric cup is slightly larger than a US cup). Stir the paprika into the stock.
• Add the paprika stock to the chicken, turn heat low, put on lid, and cook for about 30 minutes, until chicken pieces are cooked through and tender.
• During this time, scrape the sour cream into a mixing bowl. Add the flour. Whisk the flour into the cream with a wire whisk, until smooth. (Usually sour cream is quite thick).
• Remove the chicken pieces to a deep serving dish, and pull the pot with paprika sauce off the heat.
• Spoon the sour cream mixture into the paprika sauce in the pot, put back on the heat, and stir with wire whisk until it comes to the boil and thickens. It should be quite thick and smooth, as in the photographs.
• Now you have to taste: unless your stock was very salty the sauce will need salt. Add to your taste. You could add pepper, but I skip that.
• Pour the sauce over the chicken pieces.
• Cover with foil and leave in a warming oven until dinner time (or serve -- whichever suits you). Or cool, cover and refrigerate until the next day.
• Best served with rice.

Steps:

• Heat the oil in a casserole and saute the onions and garlic until golden brown.
• Stir in the paprika and cumin and cook 1 minute.
• Arrange the chicken pieces on top of the onions and sprinkle with salt.
• Pour in the broth and add the carrots.
• Bring to a simmer, cover and cook over low heat 25 minutes.
• Stir the tomato paste into the broth and simmer, covered, 25 minutes more until chicken is tender.
• Serve with macaroni or other pasta.