Braised To Be Praised Paprika Chicken Recipes

BRAISED PAPRIKA CHICKEN

Steps:

• Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
• Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
• Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
• Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

PORTUGUESE BRAISED CHICKEN

Steps:

• Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
• Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
• Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
• Remove and discard bay leaves. Serve chicken with orange wedges.

CHICKEN BRAISED IN ONIONS AND PAPRIKA

Steps:

• Heat the oil in a casserole dish and fry the chicken over a moderate heat for 5-7 minutes, until golden on all sides. Remove from the pan and keep warm.
• Add the onions, turn the heat down and cook until golden brown. Stir in the garlic and fry for a further 2 minutes, before sprinkling in the paprika.
• Return the chicken to the casserole and season with salt and freshly ground black pepper.
• Add the tomatoes and wine, and bring to the boil. Cover and cook gently for 45 minutes.
• Remove the chicken pieces from the pan.
• Turn up the heat and if the sauce looks thin, cook down until lightly thickened. Return the chicken to the pan.
• Just before serving, garnish the chicken with snipped chives and serve straight away with your choice of accompaniment.

BRAISED TO BE PRAISED PAPRIKA CHICKEN

Steps:

• Use a paper towel to pat the chicken pieces dry.
• Season with pepper.
• Heat oil in a large heavy pan over medium heat. Add onions sprinkled with Splenda.
• Cook, stirring frequently, until the onions are caramelized, about 10 to 15 minutes.
• Stir in bell peppers, tomato paste, paprika and crushed red pepper.
• Add the chicken and stir it into the mixture. Sprinkle with marjoram and add broth. Season to taste with on salt.
• Cover and simmer over medium-low heat for 50 minutes, until the chicken is tender.
• Whisk sour cream, flour and 1/4 teaspoon salt in a small bowl until smooth.
• Remove chicken to a plate.
• Stir the sour cream mixture into the sauce.
• Simmer and cook, stirring, until the sauce thickens.
• Reduce heat to low, add the chicken back to the sauce about 1 minute in order to reheat the chicken.
• Serve with rice, mashed potatoes or your favorite sides.