Family Pleasing Chicken Paprika Recipes

Steps:

• 1. Cube chicken into 1-2 inch chunks- as desired.
• 2. In a deep skillet, brown chicken breasts with oil, garlic and pepper.
• 3. Once cooked, add onions and cook for 2 minutes, stirring lightly.
• 4. Add paprika (at least 2 tbsp -more to taste) and the chicken broth.
• 5. Bring to a rolling bubble, add wine and simmer for 5 minutes.
• 6. In a cup on the side, mix cold water and cornstarch completely.
• 7. Spoon mixture into simmering chicken, stirring until desired thickness is achieved.
• 8. Cook for at least 5 more minutes to cook out the starch taste.
• 9. When ready to serve, remove from heat and stir in the sour cream, enough to achieve the creaminess desired.
• 10. Serve over your favorite pasta(egg noodles, cavatappi, penne), mashed potatoes or rice. Enjoy!! :)

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Mix together mustard, honey, and vinegar.
• 3. Put chicken thighs in an oven proof baking dish. Salt and pepper the thighs. Pour mustard mixture over chicken, turning thighs in the mixture so they are fully coated.
• 4. Put chicken in the oven and bake for 40 minutes or until a meat thermometer reads 165 degrees. Baste the chicken with sauce halfway through.
• 5. Remove chicken from oven and let rest 5 minutes. Serve over rice or quinoa and use top with extra sauce from the baking dish.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

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:

• Cube chicken into 1-2 inch chunks- as desired.
• In a deep skillet, brown chicken breasts with oil, garlic and pepper.
• Once cooked, add onions and cook for 2 minutes, stirring lightly.
• Add paprika (at least 2 tbsp -more to taste) and the chicken broth.
• Bring to a rolling bubble, add wine and simmer for 5 minutes.
• In a cup on the side, mix cold water and cornstarch completely.
• Spoon mixture into simmering chicken, stirring until desired thickness is achieved.
• Cook for at least 5 more minutes to cook out the starch taste.
• When ready to serve, remove from heat and stir in the sour cream, enough to achieve the creaminess desired.
• Serve over your favorite pasta(egg noodles, cavatappi, penne), mashed potatoes or rice.
• Enjoy! ;).

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.

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
• In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
• Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
• Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
• Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
• In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.

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.