Chicken Gizzard Paprikash Recipes

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CHICKEN PAPRIKASH II



Chicken Paprikash II image

Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings.

Provided by SHAELYNUMBER10

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h30m

Yield 4

Number Of Ingredients 11

2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
¾ teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Steps:

  • Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
  • Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 16 g, Cholesterol 149.5 mg, Fat 32.9 g, Fiber 3.8 g, Protein 43.9 g, SaturatedFat 13.1 g, Sodium 736 mg, Sugar 5.6 g

PAP'S CHICKEN PAPRIKASH



Pap's Chicken Paprikash image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

3 pounds chicken (I'm using bone-in thighs)
4 tablespoons paprika
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chicken fat or butter
1 medium onion, sliced (I'm using yellow)
1/2 head cabbage, sliced
1/4 cup all-purpose flour
1 quart (4 cups) liquid (I'm using chicken stock)
1 cup sour cream
1/4 cup chopped fresh flat-leaf parsley, optional
3 cups all-purpose flour
Kosher salt
2 large eggs, beaten
1 cup milk

Steps:

  • For the chicken paprikash: Preheat the oven to 400 degrees F.
  • Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
  • Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
  • Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
  • For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
  • Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
  • Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
  • Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

CHICKEN PAPRIKASH



Chicken Paprikash image

Provided by Molly Yeh

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

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

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!

CHICKEN GIZZARDS



Chicken Gizzards image

This recipe makes very good chicken gizzards without a lot of fuss. If you like gizzards, these are tender and delicious.

Provided by SNYPER1535

Categories     Meat and Poultry Recipes     Chicken

Time 1h50m

Yield 4

Number Of Ingredients 3

1 pound chicken gizzards
¼ cup butter
salt and pepper to taste

Steps:

  • Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces.
  • Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 194.9 calories, Cholesterol 266.7 mg, Fat 13.2 g, Protein 19.5 g, SaturatedFat 7.7 g, Sodium 117.5 mg

CHICKEN GIZZARD PAPRIKASH



Chicken Gizzard Paprikash image

A rich, red Hungarian-style stew. Serve with pasta or potatoes. I use a mix of gizzards and hearts, or I substitute the organ meat for chicken pieces, cubed beef or pork.

Provided by 5thCourse

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup onion, chopped
3 teaspoons paprika
1 lb chicken gizzard
1 -3 garlic clove
1 cup green pepper, chopped
1 tomatoes, chopped or 1 cup tomato juice
1/4 cup flour
1 1/4 cups sour cream

Steps:

  • Fry onion in oil or butter till light yellow.
  • Reduce heat and rapidly stir in paprika.
  • Add meat, cut into desirable pieces, salt and brown.
  • Add garlic, crushed or chopped.
  • Add only enough water to braise, not boil.
  • Cover and simmer until tender. Add water if evaporates and stir occasionally.
  • When meat softens, add green pepper, tomato and a bit more water or stock.
  • While simmering a few more minutes, blend flour and sour cream together.
  • Add to stew, stirring, till thickened.
  • I have omitted the thickening step for more of a soup result.

Nutrition Facts : Calories 232.6, Fat 15.3, SaturatedFat 8.5, Cholesterol 129.9, Sodium 76.4, Carbohydrate 14, Fiber 2.2, Sugar 5.3, Protein 11

TENDER CHICKEN GIZZARDS



Tender Chicken Gizzards image

Mom made this for us kids and it became something that was requested. Hard to believe, an organ meat that my mother turned into what we, as kids, considered delectable.

Provided by Joe Bob Mac

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 -2 lb chicken gizzard (rinsed)
1 -2 cup flour (divided)
2 liters Coca-Cola
3 eggs
1/2 cup real butter
1 -2 teaspoon of multi spice seasoning (I prefer Mortons Natures Seasons for this)

Steps:

  • Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.
  • Place rinsed gizzards in boiling pot.
  • Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.
  • Remove gizzards and drain.
  • Allow to cool for at least 30 minutes. The cooler the better.
  • In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.
  • Take cooled gizzards, dredge in flour,egg, then seasoned flour.
  • THIS IS THE VERY IMPORTANT PART!
  • FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!
  • Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

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