EASY HUNGARIAN CHICKEN PAPRIKASH
An easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika... Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!
Provided by Tara Kuczykowski
Categories Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
- In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
- Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
- Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
- Season to taste with additional salt, and serve immediately over broad egg noodles.
Nutrition Facts : Calories 595 calories, Carbohydrate 49.2 grams carbohydrates, Cholesterol 163.8 milligrams cholesterol, Fat 23.5 grams fat, Fiber 3.5 grams fiber, Protein 44.2 grams protein, SaturatedFat 13.3 grams saturated fat, Sodium 1019.9 milligrams sodium, Sugar 7.3 grams sugar
CHICKEN PAPRIKASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 709, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 1001 milligrams, Carbohydrate 54 grams, Fiber 5 grams, Protein 51 grams
EASY CHICKEN PAPRIKASH
When my husband studied Hungarian in the Army, I made him the chicken and onions dish known as paprikash. We serve ours over rice or buttered noodles. -Susan Wildman, Haslett, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.
Nutrition Facts :
CHICKEN PAPRIKASH WITH SPAETZLE
Make and share this Chicken Paprikash With Spaetzle recipe from Food.com.
Provided by Mark Kovach
Categories Stew
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- OK let's be Hungarian.
- Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
- Start by heating the oil in a large pot and browning your chicken parts.
- Remove the chicken and add the butter or margarine to the pot.
- Sauté the onion in the melted butter until transparent.
- Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
- Chicken should be very tender and about to fall off bones.
- Remove chicken to bowl.
- Add enough fresh water to pot to bring back to original level.
- Check flavor of broth.
- If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
- Bring broth to boil.
- Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
- Now comes the tricky (and boring) part.
- Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
- Spaetzle is cooked when it floats on surface.
- You may need to remove some to get it all in the pot.
- With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
- At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
- The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
- One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.
INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES
Instant Pot® chicken paprikash. Tender shredded chicken with egg noodles.
Provided by Tom G.
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Pat chicken dry; season with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
- Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
- Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.2 g, Cholesterol 141.6 mg, Fat 30.3 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 11.7 g, Sodium 559.4 mg, Sugar 1.9 g
CHICKEN AND NOODLES PAPRIKA
Put a spin on beef Stroganoff by using chicken! Have it ready to eat in half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 6 g, TransFat 0 g
CHICKEN PAPRIKASH OVER NOODLES
Delicious recipe passed down from my grandma that consists of chicken pieces and mushrooms in a creamy chicken/sour cream/paprika sauce served over spiral noodles!
Provided by AubriD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 56m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 67.6 g, Cholesterol 93.5 mg, Fat 21.5 g, Fiber 3.9 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 885.4 mg, Sugar 3.7 g
CHICKEN PAPRIKASH ON NOODLES
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 830, UnsaturatedFat 13 grams, Carbohydrate 119 grams, Fat 22 grams, Fiber 12 grams, Protein 42 grams, SaturatedFat 7 grams, Sodium 620 milligrams, Sugar 21 grams, TransFat 0 grams
CHICKEN PAPRIKAS WITH NOODLES
Provided by Helena Seefranz
Categories Chicken Tomato Sauté Spice Winter Sour Cream Gourmet New Jersey
Yield Makes 4 servings
Number Of Ingredients 12
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.
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
- Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
- Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
- Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
- Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
- Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
CHICKEN PAPRIKASH
A lower in calorie twist on the traditional Hungarian favorite. Half hour start to finish, serve with buttered egg noodles.
Provided by LAURIE
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
- Add chicken pieces; shake to coat.
- Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
- Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
- Remove from skillet.
- Add onion; cook until tender.
- Reduce heat to low.
- Stir in chicken broth, sour cream and remaining paprika; mix well.
- Cook until just heated through.
Nutrition Facts : Calories 283.8, Fat 16.7, SaturatedFat 6.8, Cholesterol 90.3, Sodium 160.8, Carbohydrate 6.8, Fiber 0.7, Sugar 0.7, Protein 25.6
CHICKEN PAPRIKAS OVER EGG NOODLES
Provided by Molly O'Neill
Categories main course
Time 40m
Yield Four servings
Number Of Ingredients 9
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.
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CHICKEN PAPRIKASH WITH BUTTERED EGG NOODLES RECIPE
From bonappetit.com
4.5/5 (65)Estimated Reading Time 3 minsServings 4
- Preheat oven to 300°. Take sour cream out of fridge—it needs to come to room temperature. Place 2½ pounds chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper.
- Set chicken aside for a few minutes and bang out your other prep. Peel and chop 1 onion. Smash 4 garlic cloves with the flat side of your knife and peel. Open 15-oz. can tomatoes.
- Heat a large ovenproof skillet over medium-high. Add 1 Tbsp. butter and swirl to melt. Using tongs, add chicken skin side down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until skin is golden brown and crisp, 8–10 minutes. Transfer chicken skin side up to a plate.
- Pour off fat from skillet into a small heatproof bowl, leaving a thin layer coating the bottom (reserve fat for another use). Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
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