CREAMY CHICKEN PAPRIKASH RECIPES

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CHICKEN AND DUMPLINGS – INSTANT POT RECIPES



Chicken and Dumplings – Instant Pot Recipes image

Provided by Pillsbury

Prep Time 20 minutes

Cook Time 20 minutes

Yield 5 minutes

Number Of Ingredients 10

2 tablespoons butter
2 cups chopped yellow onions
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso™ chicken broth (from 32-ounce carton)
1 lb boneless, skinless chicken breasts (cut in 1-inch pieces)
1 can Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (10.2 ounce, 5 biscuits)
1/2 cup heavy whipping cream

Steps:

  • On Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
  • Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.

CHICKEN PAPRIKASH RECIPE - BBC FOOD



Chicken paprikash recipe - BBC Food image

This creamy chicken dish is a great way cook chicken thighs and the paprika provides a gentle kick. If you don’t want to bother with the dumplings, serve with freshly boiled rice.

Provided by Matt Tebbutt

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 2

Number Of Ingredients 17

1 tbsp olive oil
8 chicken thighs, skin on and bone in
2 onions, finely chopped
2 garlic cloves, crushed
2 green peppers, deseeded and finely chopped
3 tbsp sweet smoked paprika
1 tsp hot paprika
1 tbsp plain flour
400g tin chopped tomatoes
400ml/14fl oz hot chicken stock
150ml/5fl oz soured cream
230g/8oz self-raising flour
75g/2½oz suet
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh parsley
500ml/18fl oz chicken stock
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. 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 in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through.
  • Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough.
  • Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes.
  • When ready to serve, stir the soured cream into the chicken and serve with the dumplings.

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