Moms Chicken Paprika Recipes

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CHICKEN PAPRIKA

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Provided by Khall88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 12

Number Of Ingredients 13



Chicken Paprika image

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.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

CHICKEN PAPRIKASH

Provided by Molly Yeh

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13



Chicken Paprikash image

Steps:

  • Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

4 tablespoons unsalted butter
2 large onions, thinly sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

ROASTED PAPRIKA CHICKEN

This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h15m

Number Of Ingredients 6



Roasted Paprika Chicken image

Steps:

  • Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
  • In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
  • Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

1 whole roaster chicken (6 to 7 pounds) , rinsed and patted dry
1 tablespoon softened butter
3 tablespoons paprika
1 1/2 teaspoons coarse salt
1 1/2 teaspoons dried thyme
1/4 teaspoon cayenne pepper

MOM'S CHICKEN AND DUMPLINGS (CHICKEN PAPRIKA)

This was a staple at our house when I was growing up. My mom made this about two times a month and often had to double the dumplings! Since my mom is not good at exact measurements, I tried my best to recreate this great one pot meal from her verbal instructions. She calls this Chicken Paprika, but I am told it would have to have sour cream in it, and it doesn't, which is fine with me :) ****NOTE 1/15/08: I've adjusted the quantities of salt and paprika because depending on what kind of chicken you use, different amounts of water will be used, needing different amounts of spicing. You may also increase the pepper and garlic, if desired, but be careful as garlic should not be a dominant flavor in this dish.

Provided by Karen..

Categories     Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14



Mom's Chicken and Dumplings (Chicken Paprika) image

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.

4 lbs chicken thighs, skin removed (boneless thighs if you can find them)
water
2 small onions, chopped
1 tablespoon butter or 1 tablespoon oil
1/2 teaspoon garlic powder
1 -2 teaspoon salt
1/4 teaspoon black pepper (to taste)
1 -2 tablespoon paprika
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 large egg, beaten
water

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