EASY CHICKEN PAPRIKASH RECIPE RECIPES
EASY CHICKEN PAPRIKASH RECIPE: HOW TO MAKE IT
When my husband studied Hungarian in the Army, I made him the chicken and onions dish known as paprikash. We serve ours over rice or buttered noodles. —Susan Wildman, Haslett, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.
Nutrition Facts : Calories 394 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 371mg sodium, CarbohydrateContent 39g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 26g protein.
CHICKEN PAPRIKASH RECIPE - NYT COOKING
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
Total Time 1 hours
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//schema.org, Calories 1067, UnsaturatedFatContent 36 grams, CarbohydrateContent 68 grams, FatContent 62 grams, FiberContent 5 grams, ProteinContent 58 grams, SaturatedFatContent 20 grams, SodiumContent 1139 milligrams, SugarContent 6 grams, TransFatContent 1 gram
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CHICKEN PAPRIKASH RECIPE: HOW TO MAKE IT - TASTE OF HOME
Some recipes for chicken paprikash include vegetables like bell peppers and celery, but not my Grandmother Alta’s. Hers was a simple combination of chicken, onions, garlic, paprika and sour cream. —Lily Julow, Lawrenceville, Georgia
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 05 minutes
Category Dinner
Calories 422 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 05 minutes
Category Dinner
Calories 422 calories per serving
- Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm., Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter., Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.
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SLOW COOKER CHICKEN PAPRIKASH RECIPE | MYRECIPES
This slow cooker chicken paprikash is a great choice for busy weeknights - just toss the ingredients together in your slow cooker in the morning and let it cook all day long. Serve with egg noodles, orzo, rice, or mashed potatoes.
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Reviews 2.5
Calories 316 calories per serving
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Reviews 2.5
Calories 316 calories per serving
- Stir in sour cream.
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SLOW COOKER CHICKEN PAPRIKASH RECIPE | LAND O’LAKES
An easy flavorful chicken dish that can be served over rice, hot cooked noodles or spaetzle.
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Reviews 3.3
Total Time 0 minutes
Category Slow Cooker, Chicken, Main Course, Savory, Cooking, Meat, poultry, and seafood
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Reviews 3.3
Total Time 0 minutes
Category Slow Cooker, Chicken, Main Course, Savory, Cooking, Meat, poultry, and seafood
Calories 270 calories per serving
- Stir in sour cream just before serving. Serve over rice, if desired.
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HUNGARIAN CHICKEN PAPRIKASH (TRADITIONAL RECIPE) - EATING ...
Hungarian Chicken Paprikash is a traditional Hungarian dish made from simple, real food ingredients. Succulent pieces of chicken are simmered in the most flavorful sauce, made with the best Hungarian Paprika with a cream base. Serve it with noodles or potatoes and you've got yourself a truly amazing comfort food that you'll want to have over and over.
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Category Dinner, Main Course, Main Dish
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Reviews 4.9
Total Time 60 minutes
Category Dinner, Main Course, Main Dish
Cuisine European, Hungarian
Calories 527 kcal per serving
- Serve the chicken with sauce and the side of noodles, potatoes or grains.
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MUSHROOM AND POTATO PAPRIKASH RECIPE - NYT COOKING
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you’re searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot.
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From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine eastern european
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Reviews 4
Total Time 45 minutes
Cuisine eastern european
- Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
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