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
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
WW CHICKEN PAPRIKA
From Weight Watchers International Cookbook. This book does not list the nutritional information so I don't know the exact number of points. By the ingredients, my guess would be 4-6 points.
Provided by mariposa13
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Layer the chicken in an oven-to-table casserole.
- Brown onion and pepper in heated nonstick skillet at moderately high heat for about 5 minutes, stirring to prevent scorching.
- Add chicken bouillon and paprika and bring to a boil; pour over chicken in casserole dish.
- Cover and bake at 375 degrees for 1 hour or until chicken is tender.
- Ten minutes before serving, add buttermilk to casserole dish.
- Mix well and bake 10 minutes more until buttermilk is heated.
- Serve chicken with the sauce well mixed.
Nutrition Facts : Calories 319.9, Fat 4.2, SaturatedFat 1.3, Cholesterol 134.1, Sodium 956.8, Carbohydrate 11.7, Fiber 1.9, Sugar 7, Protein 56.1
PAPRIKA CHICKEN
A chicken supper full of flavour and ready in under an hour? No problems
Provided by Merrilees Parker
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
- Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
- Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.
Nutrition Facts : Calories 460 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
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
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.
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CHICKEN PAPRIKA WITH NOODLES | RECIPES | WW USA
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Servings 6Total Time 55 mins
- Place chicken, onion, tomato, broth, salt and paprika in a heavy pot; bring to a gentle simmer over medium-low heat. Cook, partially covered, until chicken is cooked through, about 30 to 40 minutes.
- While chicken mixture is cooking, cook noodles according to package directions. Add cabbage to noodle pot about 5 minutes before noodles will be done cooking so they can boil together; drain.
- When chicken is cooked through, combine flour with 2 tablespoons water until it forms a paste; add about 3/4 cup cooking liquid to flour mixture bowl and mix well. Stir flour mixture into chicken mixture and simmer until liquid thickens, about 10 minutes. Remove from heat; stir in sour cream.
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- Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate; set aside.
- Add the remaining 1 teaspoon oil to the same skillet, then add the onion and bell pepper. Cook over medium heat, stirring often, until very tender and lightly browned, about 8 minutes. Add the paprika and flour; cook, stirring constantly, about 1 minute. Gradually add the broth and cook, stirring constantly, until the mixture bubbles and thickens slightly. Add the mushrooms and simmer 3 minutes. Return the chicken to the skillet. Reduce the heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
- Stir the sour cream and dill into the skillet; bring to a gentle simmer, then remove from the heat. Serve with the noodles. Yields 1 chicken breast with 1⁄2 cup sauce and 1 cup noodles per serving.
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