Dilled Chicken Paprika Recipes

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Steps:

• Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
• Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
• Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
• Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
• Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
• Pour the sauce over the chicken and sprinkle generously with dill.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
• Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.

Steps:

• Combine juice, flour, paprika, and salt in a small bowl; set aside.
• Combine oil, onions, peppers, and garlic in a medium microwave safe bowl. Cover and cook on high for 1 minute.
• Add chicken strips and cook for 1 minute.
• Add juice mixture and cook 2-3 minutes until boiling.
• Stir, cover, and cook on medium-low (30%) for 15 minutes.
• Stir in sour cream and serve over hot rice.

Steps:

• Heat the oil or fat (don't use butter) in a heavy bottomed, eight quart stock pot over medium high heat.
• Sauté the chicken until browned on all sides. A four quart sauce pan can be used, but it may splatter.
• Remove the chicken and add the carrots, celery, and onions.
• Sauté these until the onions are translucent(about 4 minutes).
• Add the garlic and stir for another 30 seconds or until you get a strong garlic smell.
• Pour the wine into the pan (shedding a tear, of course) and stir until you can stick your nose over the pan and it doesn't burn. This means that most of the alcohol has cooked out.
• Return the chicken to the pot and add the stock and paprika. If the chicken is not covered in liquid, add water until it is.
• Stir to make sure all of the paprika is mixed in with the liquid. The liquid should have a deep red color. If not, add more paprika.
• Bring this to a boil.
• Once the liquid is boiling, reduce the heat to low and simmer for at least 2 hours. Feel free to stir every once in a while.
• After simmering, remove the chicken meat and bones (if any).
• Mix the flour and water together in a cup or bowl.
• Bring the remaining liquid and vegetables to a boil.
• Slowly whisk in the flour-water mixture until it thickens.
• Remove from the heat and whisk in the sour cream until it is dissolved.
• To serve, put the meat on a plate and pour the sauce over it. For an extra treat, check out the dumpling recipe!
• Cooking tip: Add Paprika to the thickening flour. It hasn't bit me yet.

Steps:

• In a stock pot or dutch oven saute onions in butter until tender.
• Add water until pot is about 1/3 full.
• Add chicken thighs, garlic powder, salt, pepper and paprika.
• Make sure water is covering the chicken, if not add more until it just covers.
• Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
• In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
• Make a well in the center and drop in the egg and about 1/2 cup water.
• Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
• In a different large pot from chicken, boil water.
• Drop dumpling mixture by the teaspoon into the boiling water.
• (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
• When dumplings start floating on top, remove them with a slotted spoon or drain them.
• You may have to reduce the heat to see when they are floating.
• About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
• After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.

Steps:

• Coat a large heavy skillet with cooking spray; add 1 TB oil. Place skillet over medium heat until hot; add chicken. Heat for 3-5 minutes, stirring occasionally, until chicken is lightly browned. Remove chicken from skillet; reserve drippings.
• Add mushrooms and onion; saute until vegetables are tender. Return chicken to skillet.
• Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender.
• Combine cornstarch and water; stir until smooth. Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook mixture 1 minute. Remove from heat and stir in yogurt.
• Serve immediately over noodles. Garnish with parsley, if desired.