Chicken Paprikash Aka Sour Cream Soup Recipes

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
• Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

CHICKEN PAPRIKASH (AKA: SOUR CREAM SOUP)

Steps:

• -Ina large pot place in enough oil to brown chicken pieces on both sides (only for a few minutes on each side).
• -Afteryou browned the chicken add enough water to go over chicken (around an inch over chicken).
• Add Salt and Pepper.
• -Addin onions.
• Bring to a boil then let simmer until chicken in tender and done (around an hour).
• -Removechicken and set aside.
• -Addthe Paprika to pot then stir in Sour Cream.
• -Placecooked chicken back into pot and cook around 30 minutes more (until you get the thickness of the sauce you like).
• -Addover cooked Linguini.
• If you like to save a few calories use Light Sour Cream or Yogurt.

CHICKEN PAPRIKASH

Steps:

• In a Dutch oven, heat the 1/4 cup vegetable oil over medium heat. Add the onions, and saute until golden brown, about 4 minutes. Remove from heat. Stir in garlic, sweet paprika, and 2 cups water.
• Add chicken, and season with salt and hot paprika. Cover, and cook over low heat for 20 minutes. Add tomato, and simmer until the chicken is tender and cooked through, about 20 minutes. Remove chicken; set aside.
• Return Dutch oven to stove, and add green peppers. Simmer for 20 minutes.
• When the chicken is cool enough to handle, remove skin, and discard. Cut meat from bones, keeping breasts and thighs intact. Return bones to Dutch oven with sauce, and bring to a boil.
• Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat. Add yellow pepper, saute for 3 minutes.
• Divide dumplings between 4 plates. Add chicken pieces. Remove bones from sauce, and pour over the chicken. Garnish each plate with a sprinkling of yellow pepper, and a dollop of sour cream. Serve immediately.

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

CHICKEN PAPRIKASH WITH SOUR CREAM

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
• In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.

EASY CHICKEN PAPRIKASH RECIPE BY TASTY

Steps:

• Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
• Add the onion and bell pepper, cook until onions have slightly softened.
• Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
• Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
• Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
• Serve with pasta, rice or potatoes.
• Enjoy!

CHICKEN IN SOUR CREAM PAPRIKA SAUCE

Steps:

• Lightly dust chicken chunks with some flour- just enough to coat.
• Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
• Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
• Remove from pan using a slotted spoon and set in a covered dish to keep warm.
• Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
• Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
• Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
• Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
• Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
• Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.

CHICKEN PAPRIKASH SOUP RECIPE

Steps:

• In a large saucepan, melt the butter with the paprika over medium heat. Add the onion and cook, stirring for 3 minutes. Sprinkle in the flour and cook, stirring for 2 minutes. Stir in the tomatoes. Cook, stirring, until the mixture begins to simmer and thicken, about 2 minutes. Stir in the bell pepper and broth. Cover and simmer over medium heat, stirring occasionally, until the pepper is tender 15 to 20 minutes. Add the chicken and cook just to heat through. Stir in the sour cream 1/4 cup at a time. Season with salt and pepper. Top with the parsley before serving.