Chicken And Noodles Paprika Recipes

CHICKEN AND NOODLES PAPRIKA

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.

CHICKEN PAPRIKA

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.

CHICKEN PAPRIKA WITH EGG NOODLES

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!

CHICKEN PAPRIKASH OVER NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat oil in a large saucepan over medium heat. Add chicken; cook and stir until juices run clear, 8 to 10 minutes.
• Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth.
• Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan; stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley; cook over medium heat until sauce thickens, about 5 minutes.
• Stir mushrooms into the sauce; add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.

CHICKEN PAPRIKAS WITH NOODLES

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.

CHICKEN PAPRIKAS OVER EGG NOODLES

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.

PAPRIKA CHICKEN

Steps:

• In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.

CHICKEN PAPRIKASH

Steps:

• Cook slowly 8 slices of Bacon in electric skillet until crisp and brown.
• Remove the bacon strips and add 1/4 cup of finely chopped onion.
• Cook Onion until transparent.
• Remove onion from skillet.
• Cut Chicken breast into serving size pieces of chicken.
• Cut 1 breast into thirds.
• In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
• Shake to mix ingredients.
• Place chicken in bag, shake to coat.
• Brown chicken in bacon grease.
• Reduce heat and add 2 cups of chicken stock or bullion.
• Cover pan and cook chicken until tender.
• In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
• Heat until mixture bubbles.
• Stir constantly.
• Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
• When throughly heated, low heat.
• Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
• When sauce and sour cream are mixed add crushed bacon and onion to sauce.
• Pour sauce over chicken in the skillet.
• Heat 3-5 minutes.
• Turn off heat and let it sit for 1 hour.
• Reheat before serving.
• Sprinkle with paprika.
• Serve over Spatzle.
• Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
• Add water to mixture to create a very thick batter that will break with a spoon.
• Drop small amounts of batter (spoon size) into boiling salted water.
• Boil gently for 5-8 minutes.
• Drain and toss with butter so they won't stick together.

CHICKEN PAPRIKASH ON NOODLES

Steps:

• Bring water to boil for noodles in covered pot.
• Chop whole onion.
• Heat nonstick skillet large enough to hold all the ingredients until it is very hot. Reduce heat to medium high and add oil. Saute onion until it softens, a few minutes.
• Wash and dry chicken and cut into strips; add to the onions and saute until golden.
• Meanwhile wash, trim and seed whole peppers and chop; add to pan and continue cooking until vegetables have softened.
• Wash, trim and coarsely chop tomato add to pan with tomato paste and paprika and cook over low heat.
• Cook noodles according to package directions.
• Mix the cornstarch with a little of the yogurt to make a smooth paste. Stir into the yogurt and stir in the sour cream. When vegetables and chicken are cooked, stir in yogurt mixture over low heat and continue stirring until mixture thickens. Season with salt and pepper.
• Drain noodles and top with chicken-vegetable mixture.