Chicken Paprikash Skillet Recipes

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.

EASY CHICKEN PAPRIKASH

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.

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!

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.

CHEF JOHN'S CHICKEN PAPRIKASH

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.

CHICKEN PAPRIKASH SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 min. Add paprika; cook and stir 1 min.
• Add water and Shell Macaroni; stir. Bring to boil; cover. Simmer on medium-low heat 12 min. or until Shells are tender and most of the water is absorbed.
• Stir in Cheese Sauce and sour cream; cook 5 min. or until heated through, stirring occasionally.

CREAMY CHICKEN PAPRIKA

Steps:

• Heat oven to 425 F
• In a wide oven-proof skillet (12-inches), warm the olive oil over medium heat
• Add the onion and bell pepper. Cook until the onion is soft, 7 to 10 minutes.
• Add the garlic. Cook a few minutes more.
• Add a splash of white wine (optional) and simmer for 1 minute or slightly less
• Add the chicken broth, paprika and salt.
• Add the chicken thighs to the skillet. Drizzle olive oil over the thighs and season generously with salt and pepper.
• Bring the broth to a simmer.
• Slide the pan into the oven and bake until the chicken is cooked, 15 to 18 minutes.
• Remove the chicken from the skillet, and slice on a cutting board. Taste, and add more salt if needed.
• Whisk the sour cream or creme fraiche into the sauce, a little bit at a time. Creme fraiche won't curdle, but if the broth is too hot, or you add too much sour cream at once, it might curdle. Low fat or non-fat sour cream will curdle in hot liquid, so make sure to use full-fat.
• Return the sliced chicken to the skillet. Serve the chicken and creamy sauce over pasta, grains like farro, rice or mashed potatoes.

CHICKEN PAPRIKASH

Steps:

• Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
• Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
• Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.

CHICKEN PAPRIKASH

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.

CHICKEN PAPRIKASH

Steps:

• Cook slowly 8 slices of Bacon in electric skillet until crisp and brown.
• Remove the bacon strips and add 1/4 cup of finely chopped onion.
• Cook Onion until transparent.
• Remove onion from skillet.
• Cut Chicken breast into serving size pieces of chicken.
• Cut 1 breast into thirds.
• In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
• Shake to mix ingredients.
• Place chicken in bag, shake to coat.
• Brown chicken in bacon grease.
• Reduce heat and add 2 cups of chicken stock or bullion.
• Cover pan and cook chicken until tender.
• In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
• Heat until mixture bubbles.
• Stir constantly.
• Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
• When throughly heated, low heat.
• Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
• When sauce and sour cream are mixed add crushed bacon and onion to sauce.
• Pour sauce over chicken in the skillet.
• Heat 3-5 minutes.
• Turn off heat and let it sit for 1 hour.
• Reheat before serving.
• Sprinkle with paprika.
• Serve over Spatzle.
• Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
• Add water to mixture to create a very thick batter that will break with a spoon.
• Drop small amounts of batter (spoon size) into boiling salted water.
• Boil gently for 5-8 minutes.
• Drain and toss with butter so they won't stick together.