HUNGARIAN CHICKEN PAPRIKASH
This Hungarian chicken paprikash is comfort food at its finest. It's a labor of love to prepare, but it is so worth every minute. The chicken falls off the bone. It's creamy and the dumplings absorb the simple and delicious flavors. A delicious dinner on a cold evening.
Provided by Deb Crane
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
- 2. Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
- 3. Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.) NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
- 4. Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don't cube for every one cup of water... just eyeball it). Also, add the Lawry's seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn't tell us about that until we saw her add it one day! ;) Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
- 5. While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
- 6. When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)
- 7. FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse. It makes a lot of dumplings! But that is ok, they will be gone in no time!
- 8. Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
- 9. One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive... truly a wonderful comforting food!
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS
This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without losing any taste.
Provided by Danny P
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set a large pot of water on to boil for the dumplings.
- De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
- Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
- In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
- While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
- With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
- Raise heat and boil dumplings for another 5-6 min or so.
- Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
- Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
- Drain the water from the dumplings.
- Usually, chicken and sauce are served on top of the dumplings.
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.
CHICKEN PAPRIKASH WITH DUMPLINGS AND RICE
This is a dish that my grandma who is Hungarian taught my mom years ago. My mom made it a little bit differently by removing the chicken from the bones. My brother and I would always devour all of the leftovers. Now my daughter gobbles it up and friends request I make it for them. If you need a time-saver you can use frozen raw chicken tenders, and do not even need to thaw them first. You can also skip the dumplings and rice and serve it over egg noodles. It takes a bit of work to do it the way I have written it here, but it is well worth it!
Provided by MichelleIU25
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
- Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
- Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
- Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally.
- Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
- Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover.
- Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
- To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
- Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more.
- Enjoy!
Nutrition Facts : Calories 859.4, Fat 36.7, SaturatedFat 13.9, Cholesterol 169.8, Sodium 2906.1, Carbohydrate 92.6, Fiber 4.4, Sugar 4.6, Protein 39.3
CHICKEN PAPRIKA WITH DUMPLINGS
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Cut chicken into 8 pieces, and pat dry with paper towels. Heat oil in a Dutch oven or a heavy frying pan that can go into oven. Sauté chicken over medium-high heat until pieces are golden brown, about 10 minutes. Remove chicken with a slotted spoon, and sprinkle with salt.
- Place onion in same pan, sauté until soft. Remove pan from heat, and let cool for 2 minutes. Stir in mild and hot paprikas.
- Return chicken to pan on top of onions. In a small saucepan, heat chicken stock, and stir in tomato paste. Bring to a boil, stirring until tomato paste dissolves. Pour over chicken.
- Place pan, uncovered, in middle of oven for around 30 minutes. Turn chicken every 10 minutes or so. Sauce will thicken.
- To make dumplings, mix flour with eggs and salt until a thick dough forms. In a saucepan, bring 4 cups stock to a boil. Drop dumpling dough by half teaspoons into stock, simmering for about 4 minutes. Dumplings are done when plumped up and firm. Drain, and stir them into chicken mixture during the last 5 minutes of cooking. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 25 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 9 grams, Sodium 926 milligrams, Sugar 5 grams, TransFat 0 grams
More about "chicken paprikash with dumplings and rice recipes"
CHICKEN PAPRIKASH WITH DUMPLINGS - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (1)Total Time 1 hrCategory PoultryCalories 752 per serving
- Cut the chicken into pieces: thighs, drumsticks, and breasts. Keep the chicken wings, backbone and other parts for making chicken soup or chicken stock. If using only chicken legs, divide the legs and the joint.
- Chop the onion finely and fry it for a few minutes or until golden. Add the sweet paprika powder and stir well to coat the onions.
CHICKEN PAPRIKASH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (51)Total Time 50 minsCategory Dinner, Budget, Chicken, PaprikaCalories 533 per serving
HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS
From cookingwithmammac.com
Ratings 32Calories 760 per servingCategory Main Course
CHICKEN PAPRIKASH WITH DUMPLINGS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
BEST CHICKEN PAPRIKASH RECIPE WITH BREAD DUMPLINGS
From cooklikeczechs.com
RECIPE OF THE DAY: CHICKEN PAPRIKASH WITH RICE - THE …
From thedailymeal.com
21 CHINESE CHICKEN RECIPES FOR COZY BRAISES AND FLAVOR-PACKED …
From epicurious.com
48 RECIPES YOU CAN MAKE WITH SHREDDED CHICKEN
From southernliving.com
CRACKER BARREL CHICKEN AND DUMPLINGS RECIPE - EATING ON A DIME
From eatingonadime.com
TOP 46 CHICKEN PAPRIKASH RECIPE WITH DUMPLINGS RECIPES
From margaret.firesidegrillandbar.com
CHICKEN PAPRIKASH - VIKALINKA
From vikalinka.com
CHICKEN PAPRIKASH RECIPE - JOZSEF'S PREMIUM PAPRIKASH SAUCE
From paprikashsauce.com
TOP 47 CHICKEN PAPRIKASH RECIPE WITH DUMPLINGS RECIPES
From fuslasa.keystoneuniformcap.com
15+ SOUP & STEW RECIPES TO MAKE FOREVER | EATINGWELL
From eatingwell.com
CHICKEN PAPRIKASH WITH DUMPLINGS AND RICE - PLAIN.RECIPES
From plain.recipes
CROCK POT PAPRIKA CHICKEN WITH DUMPLINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS RECIPES - YUMMLY
From yummly.com
SMOKED PAPRIKA CHICKEN THIGHS RECIPE - ALLRECIPES.COM
From allrecipes.com
AUTHENTIC CHICKEN PAPRIKASH - THE DARING GOURMET
From daringgourmet.com
NANCY'S CHICKEN PAPRIKASH WITH DUMPLINGS | ALLRECIPES
From allrecipes.com
QUICK & EASY SWEET AND SOUR CHICKEN - NOT DEEP FRIED- VEENA …
From veenaazmanov.com
CHICKEN PAPRIKASH RECIPE (PAPRIKA CHICKEN) - OLIVIA'S CUISINE
From oliviascuisine.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #rice #european #kid-friendly #chicken #stove-top #dietary #infant-baby-friendly #low-calorie #comfort-food #inexpensive #toddler-friendly #low-in-something #meat #chicken-breasts #pasta-rice-and-grains #long-grain-rice #taste-mood #savory #equipment #presentation #served-hot #technique #4-hours-or-less
You'll also love