Chicken Paprikash Pierogis Recipes

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PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES



Paprika Chicken Stew with Potato Pierogies image

Paprika Chicken Stew with Potato Pierogies

Provided by The Rachael Ray Staff

Number Of Ingredients 35

1/2 pound (about half of a package) smoky
good-quality bacon
chopped into half-inch pieces
3 tablespoon extra-virgin olive oil (EVOO)
divided
plus some for coating the pierogies
3 1/2 pounds boneless
skinless chicken breasts and thighs
cut into chunks
Salt and freshly ground black pepper
2 large onions
chopped
4 carrots
peeled and chopped
5 cloves garlic
smashed and roughly chopped
2 rounded tablespoons sweet paprika
1 tablespoon cumin
1/2 teaspoon dried marjoram
2 bay leaves
2 tablespoons flour
1/2 cup white wine
2 1/2 cups chicken stock
1 28-ounce can crushed tomatoes
4 tablespoons butter
24 potato pierogies (if unavailable
serve over buttered egg noodles)
1/2 cup sour cream
1/4 cup chives
chopped
1 tablespoon lemon zest
1 tablespoon rosemary
chopped
2 tablespoon parsley
chopped

Steps:

  • Place a large pot of water over high heat and bring up to a boil for the pierogies
  • Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
  • Add the bacon and cook until brown and crisp, about 2-3 minutes
  • Season chicken pieces with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes
  • Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves, and cook for about 4-5 minutes, until the veggies are tender
  • Make a well in the middle of the pan and add 2 tablespoons of EVOO
  • Add the flour to the EVOO and mix to form a paste
  • Add the white wine, scraping up all of the brown bits on the bottom of the pan
  • Add the chicken stock and tomatoes, and cook for about 20 minutes until the stew has thickened
  • While the stew is cooking, cook the pierogies according to the package directions
  • Drain and coat lightly with EVOO so they do not stick together
  • Heat a medium-size nonstick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell
  • Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side
  • Serve the stew in large bowls topped with a tablespoon or so of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley
  • Place the pierogies on top of the stew and eat!

CHICKEN PAPRIKASH



Chicken Paprikash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
6 slices bacon, diced
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 tablespoons paprika
1/2 teaspoon dried marjoram
1 1/2 pounds skinless, boneless chicken thighs, cut in half
2 cups low-sodium chicken broth
8 ounces egg noodles
1/2 cup sour cream
2 tablespoons chopped fresh parsley

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

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



Chicken Paprikash image

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

Provided by ErinWebster

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 4

Number Of Ingredients 13

3 eggs, beaten
½ cup water
2 ½ cups all-purpose flour
2 teaspoons salt
¼ cup butter
1 ½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 ½ cups water
1 tablespoon paprika
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

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.

Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g

PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES



Paprika Chicken Stew With Potato Pierogies image

I found this Rachael Ray recipe recently and it sounds delicious. I haven't made it yet but am posting it so I'll have it handy to make when I get some pierogies and try it.

Provided by TasteTester

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 teaspoons extra virgin olive oil
1/2 lb good-quality smoky bacon, chopped into 1/2-inch pieces
2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs, cut into chunks
salt and black pepper
1 large onion, chopped
2 carrots, peeled and grated (or finely chopped)
3 garlic cloves, chopped
2 tablespoons sweet paprika (Hungarian style)
1 tablespoon ground cumin
1/2 teaspoon dried marjoram or 1/2 teaspoon oregano
1 fresh bay leaves or 1 dried bay leaf
2 tablespoons olive oil
1/2 cup white wine (we don't use wine, so I'll just increase the chicken broth by 1/2 cup more)
2 cups chicken stock
15 ounces crushed tomatoes
1/2 cup sour cream
12 frozen potato pierogies
2 tablespoons butter
1/4 cup fresh chives (snipped or chopped)
1 lemon, zest of
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Place a large pot of water over high heat and bring up to a boil for the pierogies.
  • Meanwhile, place a large, deep skillet over medium-high heat with 2 teaspoons of the olive oil. Add the bacon and cook until just brown and crisp, 3-4 minutes. Season the chicken with salt and pepper, add to the skillet with the bacon, and brown all sides, 7-8 minutes. Add the onions, carrots, garlic, paprika, cumin, marjoram or oregano, and bay leaf and cook for 5-6 minutes, until the veggies are just tender.
  • Make a well in the middle of the pan and add 2 tablespoons olive oil. Add the flour to the olive oil and mix to form a paste. Add the wine (or 1/2 cup chicken broth), scraping up all of the brown bits on the bottom of the pan. Add 2 cups chicken stock and the tomatoes and cook for about 20 minutes, until the stew has thickened. Stir in the sour cream and remove from the heat.
  • While the stew is cooking, cook the pierogies in boiling water according to the package directions. Heat a medium skillet over medium-high heat, add the butter and cook until the butter turns slightly brown and gives off a nutty aroma. Drain the cooked pierogies, add them to the pan, and cook until slightly browned on both sides, about 2 minutes per side. Add the chives and turn the pierogies to coat.
  • Serve the stew in large bowls, sprinkled with lemon zest and parsley. Arrange 2-3 pierogies on top of each bowl of stew.

Nutrition Facts : Calories 854.3, Fat 54.5, SaturatedFat 18.6, Cholesterol 217.7, Sodium 1152.9, Carbohydrate 24, Fiber 5.1, Sugar 6.7, Protein 62

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 :

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