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
EASY CHICKEN PAPRIKASH
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
Time 25m
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 :
HUNGARIAN CHICKEN PAPRIKASH
My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.
Nutrition Facts :
CHICKEN PAPRIKASH SKILLET
Try out this quick and easy recipe for our Chicken Paprikash Skillet. Spicy Chicken Paprikash Skillet is a fresh take on the traditional Hungarian dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 5 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 min. Add paprika; cook and stir 1 min.
- Add water and Shell Macaroni; stir. Bring to boil; cover. Simmer on medium-low heat 12 min. or until Shells are tender and most of the water is absorbed.
- Stir in Cheese Sauce and sour cream; cook 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 580 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 4 g, Protein 28 g
PAPRIKA CHICKEN THIGHS AND RICE SKILLET
This chicken thigh and rice skillet supper cooks together in one pot for an easy, relatively hands-off, all-in-one dinner that is full of smoky paprika flavor.
Provided by fabeveryday
Categories Chicken Thighs
Time 1h15m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
- Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
- Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
- Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.7 g, Cholesterol 70.2 mg, Fat 11.7 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 2.9 g, Sodium 726.1 mg, Sugar 1.4 g
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.
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ONE-SKILLET CHICKEN PAPRIKASH WITH MUSHROOMS & ONIONS
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5/5 (8)Total Time 30 minsCategory Quick & Easy Low-Calorie Chicken RecipesCalories 282 per serving
- Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.
- Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned, about 5 minutes. Add mushrooms and cook, stirring, until cooked through, 4 to 5 minutes. Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. Whisk broth and sour cream in a small bowl; add to the pan. Bring to a simmer and cook, stirring, until the flavors have melded and the sauce has thickened, 2 to 3 minutes more. Add the chicken and cook until heated through, 1 to 2 minutes more. Garnish with parsley, if desired.
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- Season your chicken with salt and pepper on both sides. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side; this will ensure a nice sear on the skin).
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- Then add chicken broth and place chicken back into the skillet. Cover it and cook for about 20 minutes, until chicken is fully cooked through. Once the chicken is cooked, remove it from the skillet so you can finish up the sauce.
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