Paprika Chicken With Egg Noodles Recipes

Steps:

• 1. Bring a lot pot of water to boil. While the water is coming to a boil place a large skillet over med. high heat. Add olive oil to skillet.Season the chicken with salt and pepper. Cook the chicken until almost done then remove chicken to a plate.
• 2. Add the bell pepper and onion to the skillet and cook until softened. Add the garlic and cook one more minute. Add the chicken stock, paprika and allspice bring to a boil. Reduce the heat and whip in the creme fraiche or sour cream. Add the chicken back to the pan. Taste and adjust for salt and pepper.
• 3. Once the noodles are cooked and drained Add the butter, chives, and dill. Mix well. Serve the chicken mixture over the noodles.

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:

• Pat chicken dry; season with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
• Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
• Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

Steps:

• Cook noodles according to package directions; drain., Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan., In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute., Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes., Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.

Steps:

• Cook and drain noodles as directed on package, omitting salt.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
• In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.

Steps:

• Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.
• While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO. Season the chicken liberally with salt and pepper and brown the meat for a few minutes on each side. Transfer to a plate and reserve.
• Add the garlic, bell peppers, and onions to the pan, season with salt and pepper, and cook to soften, 7 to 8 minutes. Add a drizzle more EVOO if the pan seems dry. Add the chicken back to the pan and stir in the paprika, allspice, and stock. When the stock comes to a bubble, reduce the heat to a simmer and cook for 5 more minutes. Turn off the heat and stir in the sour cream.
• Drain the egg noodles and return them to the hot pot. Toss with the butter, dill, and chives to coat.
• Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons or gherkin pickles.

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil in a large skillet until hot (I use my electric frypan for this).
• Brown the chicken in batches on both sides (about 6 minutes per side) transfer to a large bowl.
• Add in onion, garlic and dried chili flakes; saute for about 6 minutes.
• Add in paprika, tomato sauce, water and chopped red bell pepper; stir with a wooden spoon.
• Add the chicken back to the skillet (skin side up).
• Cover and cook for about 35 minutes, or until the chicken is tender and the sauce is thickened, stirring occasionally.
• After the 35 minutes, remove the lid and season with salt and pepper; continue cooking for another 5 minutes.
• Transfer 1 cup of sauce to a bowl and whisk in the 1 cup sour cream, then stir the mixture back to the sauce in the skillet.
• Serve with hot buttered egg noodles.
• Delicious!

Steps:

• Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
• Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
• Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.

Steps:

• Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onions and cook until very soft, about 15 minutes. Sprinkle the paprika over the onions and continue cooking for 5 minutes. Stir in the fowl glaze and cook 5 minutes. Add the peas and cook until heated through, about 2 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 8 minutes. Drain. Remove the onion mixture from the heat and whisk in the yogurt. Stir in the salt and pepper to taste. Divide the noodles among 4 plates. Spoon the paprikas over the noodles and serve immediately.