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
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
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
PAP'S CHICKEN PAPRIKASH
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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
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
EASY CHICKEN PAPRIKASH RECIPE BY TASTY
Here's what you need: oil, garlic, chicken thighs, salt, pepper, onion, bell pepper, sweet paprika, chili flakes, chicken broth, crushed tomato, sour cream, flour
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
- Add the onion and bell pepper, cook until onions have slightly softened.
- Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
- Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
- Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
- Serve with pasta, rice or potatoes.
- Enjoy!
Nutrition Facts : Calories 709 calories, Carbohydrate 55 grams, Fat 38 grams, Fiber 9 grams, Protein 39 grams, Sugar 21 grams
FOOLPROOF CHICKEN PAPRIKASH
I've been using this recipe for 35 years and it turns out perfect every time. No need to worry about curdling the sour cream. Serve this over noodles or dumplings.
Provided by ElaineAnn
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- NOTE:I use 6 boneless skinless chicken breast halves to serve 6 because we like extra sauce.
- Shake chicken in flour, salt, and pepper in a plastic bag.
- Coat well.
- Save remaining flour for gravy.
- Brown chicken, part at a time, in butter and oil in Dutch oven.
- Remove chicken when browned, pour off drippings, and return 1 tablespoonful to kettle.
- Stir in onion and sauté until soft.
- Add water, instant chicken broth , and paprika.
- Scraping brown bits from bottom of kettle, heat to boiling.
- Return chicken to kettle, cover, and simmer 30 minutes or until chicken is tender.
- Remove chicken to shallow pan and reheat broth to boiling.
- Measure 2 tablespoons of saved flour and add water to make paste.
- Stir into broth.
- Cook, stirring constantly, until gravy thickens and boils 1 minute.
- Blend sour cream and whipping cream in a small bowl and stir into gravy.
- Return chicken and reheat slowly to boiling.
- Serve over noodles or dumplings.
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
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
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
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.
CHICKEN PAPRIKASH
This is a recipe I clipped from Newsday years ago, when I was learning to cook as a teen. Still works today
Provided by DiWriter
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken into cubes and toss with the flour, salt and pepper.
- Heat a little oil in a large skillet and brown the chicken until almost cooked through. Remove from the pan, and sautee the onion and garlic until translucent.
- Return the chicken to the pan, adding the tomatoes, broth and paprika and simmer for 30 minutes.
- Add the mushrooms and continue cooking for another 15 minutes,.
- 5 minutes before serving, swirl in the sour cream.
- Serve over noodles, spaetzle, couscous or polenta.
Nutrition Facts : Calories 163.1, Fat 3.5, SaturatedFat 1.5, Cholesterol 55.3, Sodium 235.8, Carbohydrate 10.7, Fiber 2.4, Sugar 4.1, Protein 22.8
SLOW COOKER CHICKEN PAPRIKASH
So very easy and tastes great! Found this in Cooking Light magazine. Note: you can also add 1-8oz package of pre-sliced mushrooms, we just don't care for them and so took it out the recipe. Chicken comes out so soft it just falls apart, although the sauce may need to be thickened slightly. I serve with white rice, basmatti rice, or couscous. Also it freezes well if you would like to enjoy your leftovers at a later date. Enjoy!
Provided by Blue Skies
Categories One Dish Meal
Time 8h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop chicken and combine with flour in a zip-lock bag (or bowl), mix well so flour evenly coats every piece of chicken. Add chicken and flour to electric slow cooker.
- Chop onion and red bell pepper, shred carrot, and add all these to slow cooker. Now add chicken broth, paprika, garlic, salt, and pepper to rest of mixture in slow cooker.
- Cover and cook on low for 8 hours.
- Stir in sour cream.
- Serving size is 1 cup. Enjoy!
Nutrition Facts : Calories 304.4, Fat 10.8, SaturatedFat 4.8, Cholesterol 116.5, Sodium 611.1, Carbohydrate 14.9, Fiber 2.7, Sugar 4.2, Protein 36.4
QUICK AND LIGHT CHICKEN PAPRIKASH
Make and share this Quick and Light Chicken Paprikash recipe from Food.com.
Provided by CallMeBubbles
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a large nonstick skillet and heat over medium-high heat. Saute onion for three minutes. Add the chicken and cook until heated through (about 5 minutes).
- Reduce heat to medium. Stir in remaining ingredients. Cover and cook for 3 minutes. DO NOT ALLOW TO BOIL.
- Serve over rice, pasta or baked potatoes.
CHICKEN PAPRIKASH
Make and share this Chicken Paprikash recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
- When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
- Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
- Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
- Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
- Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
- Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.
Nutrition Facts : Calories 431.1, Fat 7.8, SaturatedFat 3.2, Cholesterol 127.3, Sodium 155.4, Carbohydrate 48.5, Fiber 2.8, Sugar 4.4, Protein 37.6
AUNT SARA'S CHICKEN PAPRIKASH
My Godmother makes the 'absolute best' chicken paprikash in the world. The reason....she adds veggies to the chicken while she's stewing it! The sour cream gravy actually tastes like something when you're eating it. It's not just onions, paprika and sour cream. Hope you like it, we sure do! We've enjoyed this recipe for 50 years!!! Comfort food at its best!!!! YYYUUUMMM!!!!!
Provided by Chef53Kathy
Categories One Dish Meal
Time 1h50m
Yield 3 quarts, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Lightly flour the chicken and brown in the oil.
- Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
- Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
- Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.
- Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
- Bring 4 quarts of water to a boil and make the dumpling dough.
- In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
- Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!
Nutrition Facts : Calories 1077, Fat 55.4, SaturatedFat 23.1, Cholesterol 320.2, Sodium 2878.4, Carbohydrate 81.8, Fiber 7.5, Sugar 7.5, Protein 62.1
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- Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
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