Chicken Paprikash Over Noodles Recipes

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EASY HUNGARIAN CHICKEN PAPRIKASH



Easy Hungarian Chicken Paprikash image

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

1 (12-oz.) pkg. No Yolks Broad noodles
1 medium onion
4 tablespoons unsalted butter
3 tablespoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2.5 pounds chicken breasts and thighs
3 tablespoons flour, divided
1 1/2 cups chicken broth
1 cup sour cream

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 ON NOODLES



Chicken Paprikash On Noodles image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 13

8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
6 ounces skinless, boneless chicken breasts
12 ounces whole red and green pepper or 11 ounces chopped, ready-cut red and green peppers (2 1/2 to 3 cups)
8 ounces ripe tomato
3 tablespoons no-salt-added tomato paste
2 teaspoons sweet paprika
8 ounces noodles
1/2 cup plus 2 tablespoons no-fat plain yogurt
2 tablespoons light sour cream
1 tablespoon cornstarch
2 pinches salt
Freshly ground black pepper to taste

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 PAPRIKASH OVER NOODLES



Chicken Paprikash over Noodles image

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

1 (16 ounce) package tri-color spiral pasta
2 tablespoons olive oil
3 (8 ounce) skinless, boneless chicken breasts, cut into small cubes
2 (14.5 ounce) cans chicken broth
2 ½ tablespoons paprika
1 cup half-and-half
1 cup sour cream
¼ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon chicken bouillon granules, or to taste
1 tablespoon dried parsley
salt and ground black pepper to taste
½ cup sliced fresh mushrooms

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



Chicken Paprikash image

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn't terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It's a dish that pairs beautifully with butter-slicked egg noodles.

Provided by Sam Sifton

Time 1h

Yield Serves 4-6

Number Of Ingredients 12

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream

Steps:

  • Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
  • Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
  • Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
  • Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
  • Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 36 grams, Carbohydrate 68 grams, Fat 62 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1139 milligrams, Sugar 6 grams, TransFat 1 gram

CHEF JOHN'S CHICKEN PAPRIKASH



Chef John's Chicken Paprikash image

After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.

Provided by Chef John

Time 1h35m

Yield 8

Number Of Ingredients 15

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

Steps:

  • Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
  • Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
  • Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
  • Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g

CHICKEN PAPRIKASH WITH SPAETZLE



Chicken Paprikash With Spaetzle image

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

1 -3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter (your choice) or 2 tablespoons margarine (your choice)
1 tablespoon oil
4 -6 cups water
chicken bouillon cube (not necessary with large amt of chicken) (optional)
1 (8 -16 ounce) container sour cream
2 cups all-purpose flour
2 -6 eggs
salt and pepper

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.

CHICKEN PAPRIKAS WITH NOODLES



Chicken Paprikas with Noodles image

Provided by Helena Seefranz

Categories     Chicken     Tomato     Sauté     Spice     Winter     Sour Cream     Gourmet     New Jersey

Yield Makes 4 servings

Number Of Ingredients 12

3 pounds chicken pieces with skin and bones
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons paprika (preferably sweet Hungarian)
2 (8-ounce) cans tomato sauce
1 1/2 cups water
1 cup sour cream
Accompaniment: buttered egg noodles or white rice
Garnish: chopped fresh parsley

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.

EASY CHICKEN PAPRIKASH



Easy Chicken Paprikash image

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

4 cups uncooked egg noodles
3/4 pound boneless skinless chicken breasts, cubed
2 medium onions, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 large tomatoes, seeded and chopped
3 teaspoons paprika
1 cup sour cream
Sliced green onions, optional

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 :

FOOLPROOF CHICKEN PAPRIKASH



Foolproof Chicken Paprikash image

I've been using this recipe for 35 years and it turns out perfect every time. No need to worry about curdling the sour cream. Serve this over noodles or dumplings.

Provided by ElaineAnn

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

2 frying chicken, cut up
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon vegetable oil
1 large onion, chopped
2 teaspoons instant chicken broth
1 tablespoon paprika
2 cups water
1 cup sour cream
1/4 cup whipping cream

Steps:

  • NOTE:I use 6 boneless skinless chicken breast halves to serve 6 because we like extra sauce.
  • Shake chicken in flour, salt, and pepper in a plastic bag.
  • Coat well.
  • Save remaining flour for gravy.
  • Brown chicken, part at a time, in butter and oil in Dutch oven.
  • Remove chicken when browned, pour off drippings, and return 1 tablespoonful to kettle.
  • Stir in onion and sauté until soft.
  • Add water, instant chicken broth , and paprika.
  • Scraping brown bits from bottom of kettle, heat to boiling.
  • Return chicken to kettle, cover, and simmer 30 minutes or until chicken is tender.
  • Remove chicken to shallow pan and reheat broth to boiling.
  • Measure 2 tablespoons of saved flour and add water to make paste.
  • Stir into broth.
  • Cook, stirring constantly, until gravy thickens and boils 1 minute.
  • Blend sour cream and whipping cream in a small bowl and stir into gravy.
  • Return chicken and reheat slowly to boiling.
  • Serve over noodles or dumplings.

CHICKEN AND NOODLES PAPRIKA



Chicken and Noodles Paprika image

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

2 cups uncooked cholesterol-free noodles (4 oz)
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup Yoplait® Fat Free plain yogurt (from 32-oz container)
2 teaspoons Gold Medal™ all-purpose flour
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 medium onion, cut into thin wedges
Chopped green onion, if desired

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

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From cookthestory.com


DUMP-AND-BAKE CHICKEN PAPRIKASH AND NOODLES - THE SEASONED …
2018-01-12 Instructions. Preheat oven to 425 degrees F. Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray. In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, sour cream, paprika and salt until smooth and completely combined.
From theseasonedmom.com


CHICKEN PAPRIKASH | KITCHN
2020-05-12 1. large onion, thinly sliced. 3. large garlic cloves, finely minced or grated. 3 tablespoons. sweet Hungarian paprika or a combination of sweet and hot paprika. 3 cups. chicken stock (homemade or store-bought) 1 1/2 teaspoons.
From thekitchn.com


THE ULTIMATE CHICKEN PAPRIKASH - UNCOMPLICATEDCHEF
2021-10-24 Season chicken thighs with salt and black pepper. . Heat a dutch oven or large skillet on medium heat. Add half of the olive oil into the pan. . Add the chicken to the pan, skin side down, careful not to over crowd. Brown 6-8 minutes per side until the chicken is golden brown. Remove and set aside.
From uncomplicatedchef.com


CHICKEN PAPRIKASH - WHAT'S GABY COOKING
2021-01-27 Season the chicken with salt and pepper and flour. Heat a large cast iron skillet over medium-high. Add 1 tablespoon of butter. Using tongs, add chicken in and cook, toss occasionally until fully cooked. Transfer chicken to a plate. Reduce the heat to low and add the onion and garlic and season with salt and pepper.
From whatsgabycooking.com


CHICKEN PAPRIKASH WITH GARLIC BUTTER NOODLES
2019-03-11 In a small saucepan over medium-high heat, melt butter. Add garlic and saute 1-2 minutes until fragrant and very lightly golden. Remove from heat and toss garlic butter into hot egg noodles until coated. Add parsley and season with salt and pepper to taste. To serve, ladle chicken paprikash over garlic buttered noodles.
From wholeandheavenlyoven.com


CHICKEN PAPRIKASH - THE CANNED PEACHES PROJECT
Chicken Paprikash is the perfect balance of meatiness, peppery-ness, creaminess, and a zing of tang from the sour cream. The average chicken leg doesn’t take more than 30 minutes to braise, so you can have a rather remarkable dish ready to eat in about an hour. But if you have the time – don’t rush it. Like most braises, letting all the ...
From cannedpeachesproject.com


RECIPE: HOMEMADE NOODLES AND CHICKEN PAPRIKASH - VICKI O'DELL
2012-03-03 2 1/5 Tablespoons parsley. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned all over. Put cooked chicken aside on a plate. Add to the skillet the bell peppers and onion, cook covered (stirring occasionally) until softened. Add paprika and cook, stirring for about 30 seconds.
From vickiodell.com


WHAT TO SERVE WITH CHICKEN PAPRIKASH? 8 BEST SIDE DISHES
2022-03-21 6 – Egg Noodles. You can make egg noodles as a side dish for chicken paprikash with just three simple ingredients: self-rising flour, baking powder, and salt. To turn these into egg noodles, you first mix the dry ingredients before adding some water and an egg.
From eatdelights.com


CHICKEN PAPRIKASH | THE COZY APRON
2022-02-11 Place the chicken pieces into a large bowl, and sprinkle over some salt and pepper. Place a pot or a large, deep Dutch oven or skillet over medium-high heat, and drizzle in the olive oil. Once hot, add the seasoned chicken pieces and sear them for a …
From thecozyapron.com


EASY CHICKEN PAPRIKASH (GLUTEN FREE & LOW CARB) - DELICIOUS LITTLE …
2021-12-13 Lower the heat and add the remaining butter to the pan along with the onions. Cook until soft and translucent, about 5-7 minutes. 4 tablespoons butter, 1 large onion. Stir in the garlic and paprika. Cook 1 minute. 4 cloves garlic, 3 tablespoons paprika. Pour in the chicken stock and cornstarch slurry.
From deliciouslittlebites.com


BEST CHICKEN PAPRIKASH RECIPE - HOW TO MAKE CHICKEN PAPRIKASH
2021-08-26 Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Reduce heat to medium, add remaining tablespoon of oil to the ...
From goodhousekeeping.com


CHICKEN PAPRIKASH RECIPE ~ EASY HUNGARIAN CHICKEN PAPRIKA
2019-08-26 Toss to combine well. Melt 1 tbsp butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 5 minutes. With slotted spoon, transfer chicken to plate and set aside. Add remaining ½ tbsp butter to same skillet and sauté onion until softened, about 3 minutes.
From thehungrybluebird.com


CHICKEN PAPRIKASH RECIPE | MYRECIPES
This chicken paprikash recipe is a saucy dish best served with egg noodles. Toss the noodles with a bit of butter, caraway seeds, salt, and pepper for added flavor. Toss the noodles with a bit of butter, caraway seeds, salt, and pepper for added flavor.
From myrecipes.com


PULLED CHICKEN PAPRIKASH WITH EGG NOODLES - RACHAEL RAY
Add chicken and let simmer for 20 minutes. Stir in sour cream to finish. Meanwhile, bring a large pot of water to a boil and cook egg noodles 1 minute less than package directions. Reserve ½ cup water and drain, return to hot pot with butter and water and about ⅔ of herbs. Toss 1 minute.
From rachaelray.com


EASY CHICKEN PAPRIKASH - JO COOKS
2020-10-02 In a Dutch oven or medium size pot heat the olive oil over medium-high heat. Add the chicken pieces and onion to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink inside. Stir in the peppers and garlic. Add paprika, salt, pepper, red chili flakes and stir lightly. Add the chicken broth and diced tomatoes.
From jocooks.com


SMOKY SKILLET CHICKEN PAPRIKASH WITH EGG NOODLES - BBQ SPOT
1 Preheat oven to 400°F. Sprinkle chicken with salt and pepper. In a large oven-safe skillet, cook chicken thighs, skin side down, over medium-high heat for 8 minutes or until skin is crispy. Transfer the chicken thighs to a large plate. 2 In the same skillet, cook the garlic and onion over medium heat for 3 minutes or until very tender ...
From bbqspot.com


QUICK CHICKEN PAPRIKASH | CHICKEN.CA
Cook up the chicken and onions until cooked through. Add butter, paprika and chicken broth and combine. Lower heat and once the dish has cooled a bit stir in the sour cream. It’s just that simple. Try adding in a little hot paprika for a kick. Serve over steaming hot egg noodles.
From chicken.ca


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