PAPRIKA CHICKEN
Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.
Provided by Sue Primeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g
CHICKEN PAPRIKA
Crispy skinned roasted chicken breast. Yummo. Based on boneless breasts weighing about 250g each. Better still if you can get it on the bone. In the last few years getting chicken breast on the bone has been very hard to say the least so now I buy a small chicken (about 1.2k to 1.5k) and quarter it (use back to make stock) and cook for about 30 to 35 minutes in a baking tray. For a larger chicken 1.75k to 2k (you will have to up the garlic butter mix) you will need about 45 to 50 minutes. Down the temperature by about 5 to 10 degree C for fan forced ovens.
Provided by ImPat
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180 degree Celsius.
- Mix butter and garlic together.
- Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.
- Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don't need baking paper if using breasts on the bone).
- Repeat steps 3 and 4 with other 3 breasts.
- Put in the oven and bake for 30 minutes (35 to 40 if on the bone).
Nutrition Facts : Calories 160.5, Fat 10.5, SaturatedFat 4.3, Cholesterol 56.5, Sodium 79.4, Carbohydrate 0.5, Protein 15.2
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
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
PAPRIKA CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
- Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
- Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
- Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
- Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
- Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
- Pour the sauce over the chicken and sprinkle generously with dill.
CHICKEN PAPRIKA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
- Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
- Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
- Preheat the oven to 250 degrees F.
- In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
- Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
- In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
- Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
- Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
- Yield: 6 servings
PAPRIKA CHICKEN
A chicken supper full of flavour and ready in under an hour? No problems
Provided by Merrilees Parker
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
- Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
- Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.
Nutrition Facts : Calories 460 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
CHICKEN PAPRIKASH
This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
- Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
- Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.
Nutrition Facts : Calories 709 g, Fat 28 g, Fiber 3 g, Protein 54 g
PAPRIKA CHICKEN
Steps:
- Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 1/4 cup fat. Discard skin with a slotted spoon.
- Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes.
- Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer.
- Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.
- Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.
PAPRIKA CHICKEN
My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.
Nutrition Facts :
PAPRIKA CHICKEN
Smoky chicken stew
Provided by jotsang
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
- Place in a bowl and then fry off chicken thighs in same pan
- Once thighs are golden, tip back in onions, garlic etc.
- Add the tomato puree and fry for another 1-2mins
- Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
- Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
- Deseed and slice peppers, toss in olive oil
- Roast peppers until slightly charred in oven
- Once peppers are cooked add to stew
- Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
- Serve with rice or a nice crusty bread
CHICKEN PAPRIKASH
Make and share this Chicken Paprikash recipe from Food.com.
Provided by Brent Bowser
Categories Chicken
Time 1h30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt Butter in a large pot or dutch oven.
- Stir in Paprika to butter.
- Sautee the onions in the paprika butter solution, then temporarily remove them.
- It may be necessary to add an additional Tablespoon of butter to the solution.
- Brown the chicken in the butter.
- Add the chicken broth, re-add the onions and simmer for one hour, covered.
- After the solution is fully cooked, add in the sour cream.
- You may also add in the flour to thicken the gravy.
- This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
- This meal is exceptionally filling with the Spaetzels.
Nutrition Facts : Calories 663.8, Fat 49.8, SaturatedFat 18.9, Cholesterol 209.3, Sodium 729, Carbohydrate 5.3, Fiber 1.6, Sugar 2.4, Protein 46.9
CHICKEN PAPRIKASH
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn't terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It's a dish that pairs beautifully with butter-slicked egg noodles.
Provided by Sam Sifton
Time 1h
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
- Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
- Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
- Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
- Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 36 grams, Carbohydrate 68 grams, Fat 62 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1139 milligrams, Sugar 6 grams, TransFat 1 gram
More about "chicken paprika recipes"
CHICKEN PAPRIKASH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (47)Total Time 50 minsCategory Dinner, Budget, Chicken, PaprikaCalories 533 per serving
CHICKEN PAPRIKA RECIPE | GOOD FOOD
From goodfood.com.au
BEST CHICKEN PAPRIKASH RECIPE - HOW TO MAKE CHICKEN PAPRIKASH
From goodhousekeeping.com
CHICKEN PAPRIKASH RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN PAPRIKA | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
CHICKEN PAPRIKA STEW - RECIPES | COOKS.COM
From cooks.com
PAPRIKA CHICKEN - PINCH OF NOM
From pinchofnom.com
CHICKEN AND PAPRIKA PANCAKES RECIPE : SBS FOOD
From sbs.com.au
CHICKEN PAPRIKASH WITH BUTTERED EGG NOODLES RECIPE | BON ...
From bonappetit.com
CHICKEN PAPRIKA - FOOD INSPIRATION | THE WINE SOCIETY
From thewinesociety.com
CHICKEN PAPRIKASH (PAPRIKáS CSIRKE) - SAVEUR
From saveur.com
15 MINUTE HONEY PAPRIKA CHICKEN - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
HUNGARIAN CHICKEN PAPRIKASH (CSIRKEPAPRIKáS) - UNSOPHISTICOOK
From unsophisticook.com
BEST CHICKEN AND RICE PAPRIKASH CASSEROLE RECIPES | FOOD ...
From foodnetwork.ca
HOMESTYLE BAKED CHICKEN PAPRIKASH RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
CHICKEN PAPRIKA - RECIPES - HAIRY BIKERS
From hairybikers.com
THE BEST CHICKEN PAPRIKASH RECIPE - SERIOUS EATS
From seriouseats.com
FRIED CHICKEN PAPRIKA - EASY MEALS WITH VIDEO RECIPES BY ...
From recipe30.com
PAPRIKA CHICKEN | CANADIAN LIVING
From canadianliving.com
BEST CHICKEN PAPRIKASH RECIPE - HOW TO MAKE ... - DELISH
From delish.com
20-MINUTE CHICKEN PAPRIKASH - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
HUNGARIAN CHICKEN PAPRIKASH RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PAPRIKA RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN PAPRIKáS - RECIPE - FINECOOKING
From finecooking.com
LOW-CALORIE CHICKEN PAPRIKASH RECIPE - CLEAN EATING
From cleaneatingmag.com
CHICKEN PAPRIKA RECIPE | GOOD FOOD
From goodfood.com.au
15-MINUTE PAPRIKA CHICKEN - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
ADAM LIAW'S CHICKEN PAPRIKASH | THE COOK UP | SBS FOOD
From sbs.com.au
CHICKEN PAPRIKASH - SAVEUR
From saveur.com
PAPRIKA CHICKEN | DINNER | THE BEST BLOG RECIPES
From thebestblogrecipes.com
CHICKEN PAPRIKASH RECIPE (PAPRIKA CHICKEN) - OLIVIA'S CUISINE
From oliviascuisine.com
AUTHENTIC CHICKEN PAPRIKASH - THE DARING GOURMET
From daringgourmet.com
CHICKEN PAPRIKA | RECIPES | DELIA ONLINE
From deliaonline.com
PAPRIKA CREAM CHICKEN | ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
HUNGARIAN CHICKEN PAPRIKASH (TRADITIONAL RECIPE) - EATING ...
From eatingeuropean.com
HUNGARIAN CHICKEN PAPRIKASH RECIPE | PAPRIKA CHICKEN
From norecipes.com
#time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #stove-top #meat #equipment #4-hours-or-less
You'll also love