Chicken Paprika With Egg Noodles Recipes

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CHICKEN PAPRIKASH

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Chicken Paprikash image

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

Nutrition Facts : Calories 709, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 1001 milligrams, Carbohydrate 54 grams, Fiber 5 grams, Protein 51 grams

Kosher salt
6 slices bacon, diced
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 tablespoons paprika
1/2 teaspoon dried marjoram
1 1/2 pounds skinless, boneless chicken thighs, cut in half
2 cups low-sodium chicken broth
8 ounces egg noodles
1/2 cup sour cream
2 tablespoons chopped fresh parsley

INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES

Instant Pot® chicken paprikash. Tender shredded chicken with egg noodles.

Provided by Tom G.

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15



Instant Pot® Chicken Paprikash with Egg Noodles image

Steps:

  • Pat chicken dry; season with salt and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
  • Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
  • Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.2 g, Cholesterol 141.6 mg, Fat 30.3 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 11.7 g, Sodium 559.4 mg, Sugar 1.9 g

2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, minced
2 cups chicken stock
2 tablespoons paprika
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (12 ounce) package wide egg noodles
2 tablespoons cornstarch
1 ½ tablespoons water, or as needed
1 cup heavy whipping cream
2 tablespoons sour cream

CHICKEN PAPRIKA

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Provided by Khall88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 12

Number Of Ingredients 13



Chicken Paprika image

Steps:

  • Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  • Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
  • Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
  • Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
  • Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

CHICKEN PAPRIKAS OVER EGG NOODLES

Provided by Molly O'Neill

Categories     main course

Time 40m

Yield Four servings

Number Of Ingredients 9



Chicken Paprikas Over Egg Noodles image

Steps:

  • Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onions and cook until very soft, about 15 minutes. Sprinkle the paprika over the onions and continue cooking for 5 minutes. Stir in the fowl glaze and cook 5 minutes. Add the peas and cook until heated through, about 2 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 8 minutes. Drain. Remove the onion mixture from the heat and whisk in the yogurt. Stir in the salt and pepper to taste. Divide the noodles among 4 plates. Spoon the paprikas over the noodles and serve immediately.

2 teaspoons olive oil
2 large onions, peeled, halved and thinly sliced
2 tablespoons sweet paprika
1 cup rich fowl glaze (see recipe)
1 10-ounce package frozen baby peas
1 pound wide egg noodles
1/2 cup plain low-fat yogurt
1 tablespoon salt
Freshly ground pepper to taste

CHICKEN PAPRIKA WITH EGG NOODLES

This is good served with rice in place of the egg noodles. You can make this with boneless skinless chicken breasts, I have to say that it is better using the skin on chicken. You can add in 1/4 cup red wine, if you do then decrease the water by 1/4 cup.

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13



Chicken Paprika With Egg Noodles image

Steps:

  • Season chicken pieces with salt and pepper.
  • Heat oil in a large skillet until hot (I use my electric frypan for this).
  • Brown the chicken in batches on both sides (about 6 minutes per side) transfer to a large bowl.
  • Add in onion, garlic and dried chili flakes; saute for about 6 minutes.
  • Add in paprika, tomato sauce, water and chopped red bell pepper; stir with a wooden spoon.
  • Add the chicken back to the skillet (skin side up).
  • Cover and cook for about 35 minutes, or until the chicken is tender and the sauce is thickened, stirring occasionally.
  • After the 35 minutes, remove the lid and season with salt and pepper; continue cooking for another 5 minutes.
  • Transfer 1 cup of sauce to a bowl and whisk in the 1 cup sour cream, then stir the mixture back to the sauce in the skillet.
  • Serve with hot buttered egg noodles.
  • Delicious!

Nutrition Facts : Calories 992.5, Fat 70.7, SaturatedFat 22.9, Cholesterol 314.2, Sodium 911.4, Carbohydrate 21.8, Fiber 4.2, Sugar 9, Protein 67

3 lbs chicken legs (skin on) or 3 lbs chicken thighs (skin on)
seasoning salt
black pepper (can use white salt)
2 onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
4 -6 tablespoons oil (more if needed)
1 1/2 tablespoons paprika
2 (8 ounce) cans tomato sauce
1 1/4 cups water
1 1/4 cups sour cream
1 red bell pepper, seeded and chopped
cooked buttered egg noodles

CHICKEN PAPRIKA

This is a family recipe that I have been eating all my life. It is a simple boiled chicken, and you make the sauce with the boiling liquid, served with egg noodles or rice.

Provided by BakerTeresa

Categories     Poultry

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Chicken Paprika image

Steps:

  • Season the chicken breasts with salt, pepper, and 1 - 2 Tbsp of the paprika.
  • Heat the oil in a large pot, sear the chicken breasts on one side, flip the chicken and add the onion and garlic.
  • Let the onions sauté slightly, sprinkle with the rest of the paprika, and some more salt and pepper and cover with water.
  • Bring to a boil, reduce heat and simmer until chicken is very tender (it can simmer up to a few hours, just add more water if it evaporates).
  • Right before you are ready to serve, remove the chicken from the liquid and keep warm.
  • To make the sauce, combine the sour cream and flour whisk until smooth. Once smooth, add some of the cooking liquid and whisk until there are no more lumps.
  • Pour the mixture back into the cooking liquid, and boil until it thickens (if it doesn't thicken enough, repeat the flour/sour cream/cooking liquid mixture until it has the consistency of thick gravy).
  • Remove bones from chicken breasts and cut into pieces and return to sauce.
  • Serve it piping hot over egg noodles or rice.

Nutrition Facts : Calories 507.9, Fat 33.2, SaturatedFat 12.5, Cholesterol 118.1, Sodium 125.9, Carbohydrate 18.5, Fiber 3.4, Sugar 2.5, Protein 34.6

4 chicken breasts (bone in is better)
1 large onion, diced
2 garlic cloves, finely minced
4 -5 tablespoons sweet Hungarian paprika
salt and pepper
1 cup sour cream
1/3-1/2 cup flour
2 tablespoons olive oil

PAPRIKA CHICKEN WITH EGG NOODLES

Yield serves 4

Number Of Ingredients 16



Paprika Chicken with Egg Noodles image

Steps:

  • Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.
  • While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO. Season the chicken liberally with salt and pepper and brown the meat for a few minutes on each side. Transfer to a plate and reserve.
  • Add the garlic, bell peppers, and onions to the pan, season with salt and pepper, and cook to soften, 7 to 8 minutes. Add a drizzle more EVOO if the pan seems dry. Add the chicken back to the pan and stir in the paprika, allspice, and stock. When the stock comes to a bubble, reduce the heat to a simmer and cook for 5 more minutes. Turn off the heat and stir in the sour cream.
  • Drain the egg noodles and return them to the hot pot. Toss with the butter, dill, and chives to coat.
  • Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons or gherkin pickles.

Salt
1/2 pound extra-wide egg noodles
2 tablespoons EVOO (extra-virgin olive oil), plus more if needed
2 pounds boneless skinless chicken, dark or white meat, cut into 1-inch pieces
Black pepper
2 garlic cloves, finely chopped
2 red bell peppers, seeded, quartered lengthwise, and thinly sliced
1 large onion, quartered lengthwise then thinly sliced
2 round tablespoons ground sweet paprika, a couple palmfuls
1/2 teaspoon ground allspice (eyeball it in your palm)
2 cups chicken stock
1 cup sour cream
2 tablespoons butter, cut into small pieces
2 to 3 tablespoons finely chopped fresh dill
2 to 3 tablespoons finely chopped fresh chives
1/4 cup chopped cornichons or baby gherkin pickles

CHICKEN PAPRIKAS WITH NOODLES

Provided by Helena Seefranz

Categories     Chicken     Tomato     Sauté     Spice     Winter     Sour Cream     Gourmet     New Jersey

Yield Makes 4 servings

Number Of Ingredients 12



Chicken Paprikas with Noodles image

Steps:

  • Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
  • Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.

3 pounds chicken pieces with skin and bones
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons paprika (preferably sweet Hungarian)
2 (8-ounce) cans tomato sauce
1 1/2 cups water
1 cup sour cream
Accompaniment: buttered egg noodles or white rice
Garnish: chopped fresh parsley

PAPRIKA CHICKEN STROGANOFF

Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. -Leo Lo, Norfolk, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16



Paprika Chicken Stroganoff image

Steps:

  • Cook noodles according to package directions; drain., Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan., In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute., Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes., Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.

Nutrition Facts : Calories 505 calories, Fat 24g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 874mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

8 ounces uncooked wide egg noodles
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
2 teaspoons paprika
1-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
1 tablespoon butter
1 large red onion, halved and sliced
3 garlic cloves, minced
1 cup dry white wine or chicken stock
1 cup chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup creme fraiche or sour cream
1 tablespoon minced fresh Italian parsley

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From thesuperhealthyfood.com


SMOKY SKILLET CHICKEN PAPRIKASH WITH EGG NOODLES - BBQ SPOT
1 Preheat oven to 400°F. Sprinkle chicken with salt and pepper. In a large oven-safe skillet, cook chicken thighs, skin side down, over medium-high heat for 8 minutes or until skin is crispy. Transfer the chicken thighs to a large plate. 2 In the same skillet, cook the garlic and onion over medium heat for 3 minutes or until very tender ...
From bbqspot.com


HOMEMADE CHICKEN PAPRIKASH RECIPE - BERLY'S KITCHEN
Instructions. Heat the oil (over medium heat) in a deep stockpot and add the onions, Cook them until soft and translucent, then add the paprika. Season the chicken with salt and pepper. Place it in the stockpot. Carefully pour in the tomatoes and chicken broth. Cover and simmer over low heat for 1 hour.
From berlyskitchen.com


PAPRIKA CHICKEN | CANADIAN LIVING
Method. Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate. Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add tomatoes and tomato paste; bring to boil, stirring ...
From canadianliving.com


THE BON APPéTIT COOKBOOK: PAPRIKáS CSIRKE (HUNGARIAN PAPRIKA …
Apr 24, 2022 - I loved Hungary. Absolutely loved it. It's charming and modern and ancient and romantic. I only spent two days there, but it was enough. I h...
From pinterest.ca


CHICKEN PAPRIKA EGG NOODLES - RECIPES - PAGE 5 | COOKS.COM
Bring water, salt and olive oil to a boil; slowly add noodles.Return to boil and ... and half the chicken; sprinkle with half the ... cheese.Sprinkle with paprika.Bake at 350 degrees for 45 minutes. Makes 8 servings.
From cooks.com


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