Chicken Paprikash Rsc Recipes

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CHICKEN PAPRIKASH

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

Provided by ErinWebster

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 4

Number Of Ingredients 13



Chicken Paprikash image

Steps:

  • Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
  • In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
  • Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
  • To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g

3 eggs, beaten
½ cup water
2 ½ cups all-purpose flour
2 teaspoons salt
¼ cup butter
1 ½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 ½ cups water
1 tablespoon paprika
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

PAP'S CHICKEN PAPRIKASH

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15



Pap's Chicken Paprikash image

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.

3 pounds chicken (I'm using bone-in thighs)
4 tablespoons paprika
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chicken fat or butter
1 medium onion, sliced (I'm using yellow)
1/2 head cabbage, sliced
1/4 cup all-purpose flour
1 quart (4 cups) liquid (I'm using chicken stock)
1 cup sour cream
1/4 cup chopped fresh flat-leaf parsley, optional
3 cups all-purpose flour
Kosher salt
2 large eggs, beaten
1 cup milk

CHICKEN PAPRIKASH

Provided by Molly Yeh

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13



Chicken Paprikash image

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!

4 tablespoons unsalted butter
2 large onions, thinly sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH

I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.

Provided by Dories Lori

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12



Authentic Hungarian Chicken Paprikash image

Steps:

  • In a large pot, heat the oil and sauté the onion until translucent.
  • Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
  • Cook until the mushrooms are just softened.
  • Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
  • Stir and add the chicken thighs and mix.
  • Add the tomatoes and enough stock to mostly cover the chicken.
  • Cover and simmer slowly for approximately 45 minutes.
  • The chicken should be falling off the bone, very tender.
  • Remove the chicken to a deep serving plate that has been warmed.
  • Reduce the stock a bit if it looks like it will be too much sauce.
  • Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
  • Heat until hot, but Do Not Boil.
  • Pour the sauce over the chicken, and serve over buttered egg noodles.
  • Miscellaneous Notes:.
  • Use 8 thighs if very large. "Bone in" is great.
  • Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
  • The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

Nutrition Facts : Calories 367.1, Fat 20, SaturatedFat 7.1, Cholesterol 132.6, Sodium 281.7, Carbohydrate 14.3, Fiber 3.1, Sugar 5.8, Protein 33.5

2 tablespoons oil
1 big onion, diced (huge)
1 green pepper, diced
1/2 lb mushroom, sliced
2 tablespoons Hungarian paprika
1 1/2 teaspoons ground caraway
salt
black pepper
10 skinless chicken thighs, fat traces removed
4 plum tomatoes, diced
2 cups chicken stock, approx
3/4-1 cup sour cream

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



Chicken Paprikash image

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

1 whole chicken (cut into pieces)
1 medium onion (sliced)
2 tablespoons paprika
4 tablespoons butter
1 can chicken broth
4 tablespoons sour cream
1/2 cup flour (optional)

CHEF JOHN'S CHICKEN PAPRIKASH

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15



Chef John's Chicken Paprikash image

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.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

CHICKEN PAPRIKASH

Hungarian dish that my grandmother made. Good meal that just about everyone likes. Easy to make, although you will use alot of dishes. Spatzels make the meal!

Provided by Russ Wells

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11



Chicken Paprikash image

Steps:

  • Cook slowly 8 slices of Bacon in electric skillet until crisp and brown.
  • Remove the bacon strips and add 1/4 cup of finely chopped onion.
  • Cook Onion until transparent.
  • Remove onion from skillet.
  • Cut Chicken breast into serving size pieces of chicken.
  • Cut 1 breast into thirds.
  • In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
  • Shake to mix ingredients.
  • Place chicken in bag, shake to coat.
  • Brown chicken in bacon grease.
  • Reduce heat and add 2 cups of chicken stock or bullion.
  • Cover pan and cook chicken until tender.
  • In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
  • Heat until mixture bubbles.
  • Stir constantly.
  • Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
  • When throughly heated, low heat.
  • Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
  • When sauce and sour cream are mixed add crushed bacon and onion to sauce.
  • Pour sauce over chicken in the skillet.
  • Heat 3-5 minutes.
  • Turn off heat and let it sit for 1 hour.
  • Reheat before serving.
  • Sprinkle with paprika.
  • Serve over Spatzle.
  • Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
  • Add water to mixture to create a very thick batter that will break with a spoon.
  • Drop small amounts of batter (spoon size) into boiling salted water.
  • Boil gently for 5-8 minutes.
  • Drain and toss with butter so they won't stick together.

8 slices bacon
1/4 cup chopped onion
2 lbs boneless skinless chicken breasts
5 cups flour (spatzels)
salt
paprika
4 cups chicken stock or 4 cups chicken bouillon
butter
1 1/3 cups milk
3 cups sour cream
4 eggs (spatzels)

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



Chicken Paprikash image

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

4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt

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From rachaelraymag.com


HUNGARIAN CHICKEN PAPRIKASH - GYPSYPLATE
Stir in tomato paste and cook for a couple of minutes. Remove from heat and stir in sweet Hungarian paprika and mix well. Return back to heat and add in chicken broth and cook for a couple of minutes. Add chicken back into the skillet and cook, covered, for 40-45 minutes, until chicken is fall of the bone tender.
From gypsyplate.com


HOW TO MAKE CHICKEN AND SAUSAGE PAPRIKASH BY RACHAEL
Rach's Chicken & Sausage Paprikash comes together in a single skillet with peppers, kielbasa and flavorful spices. Rach's Chicken & Sausage Paprikash comes together in a single skillet with peppers, kielbasa and flavorful spices. Skip to main content Toggle navigation. Food & Fun. Recipes; Father's Day; July 4th; Tips & Kitchen Hacks; Kitchen Gadgets; Rach’s Cookware & …
From rachaelrayshow.com


CHICKEN PAPRIKASH RECIPE - BBC FOOD
Remove the chicken and set aside. Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir ...
From bbc.co.uk


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