Chicken Paprikash Recipes

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AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)



Authentic Chicken Paprikash (Paprikás Csirke) image

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h

Number Of Ingredients 14

2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor))
3 pounds chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced ((optional) )
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
2 cups Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth))
or Aneto low sodium chicken broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat))
1/4 cup heavy whipping cream

Steps:

  • Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
  • Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
  • In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
  • Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN PAPRIKASH



Chicken Paprikash image

This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. A healthy dose of paprika gives this dish its deep brick-red color. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 11

4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt

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.

Nutrition Facts : Calories 709 g, Fat 28 g, Fiber 3 g, Protein 54 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

PAP'S CHICKEN PAPRIKASH



Pap's Chicken Paprikash image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

3 pounds chicken (I'm using bone-in thighs)
4 tablespoons paprika
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chicken fat or butter
1 medium onion, sliced (I'm using yellow)
1/2 head cabbage, sliced
1/4 cup all-purpose flour
1 quart (4 cups) liquid (I'm using chicken stock)
1 cup sour cream
1/4 cup chopped fresh flat-leaf parsley, optional
3 cups all-purpose flour
Kosher salt
2 large eggs, beaten
1 cup milk

Steps:

  • For the chicken paprikash: Preheat the oven to 400 degrees F.
  • Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
  • Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
  • Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
  • For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
  • Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
  • Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
  • Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

CHICKEN PAPRIKASH



Chicken Paprikash image

Simple yet satisfying, chicken paprikash is a Hungarian recipe made with chicken browned in butter and cooked with onions and paprika, then finished with a little sour cream mixed in. Serve over dumplings or noodles.

Provided by Elise Bauer

Categories     Dinner     Budget     Chicken     Paprika

Time 50m

Yield 6

Number Of Ingredients 9

2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
Salt
2-3 Tbsp unsalted butter
2 pounds yellow onions, (about 2-3 large onions)
Black pepper to taste
2 Tbsp sweet paprika , preferably Hungarian
1 teaspoon (or to taste), hot paprika or cayenne
1 cup chicken broth
1/2 cup sour cream

Steps:

  • Salt the chicken pieces: Sprinkle the chicken well with salt and set aside at room temperature.
  • Slice the onions: Slice the onions lengthwise (top to root).

Nutrition Facts : Calories 533 kcal, Carbohydrate 18 g, Cholesterol 248 mg, Fiber 3 g, Protein 53 g, SaturatedFat 11 g, Sodium 434 mg, Sugar 8 g, Fat 27 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

CHICKEN PAPRIKASH



Chicken Paprikash image

Some recipes for chicken paprikash include vegetables like bell peppers and celery, but not my Grandmother Alta's. Hers was a simple combination of chicken, onions, garlic, paprika and sour cream. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons peanut oil or canola oil
2 medium onions, halved and sliced
2 large garlic cloves, chopped
3 tablespoons all-purpose flour
1 tablespoon sweet Hungarian paprika
2 cups hot chicken broth or water
1 cup sour cream
Optional: Minced fresh parsley and additional sweet Hungarian paprika
Hot cooked noodles or mashed potatoes, optional

Steps:

  • Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm., Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter., Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.

Nutrition Facts : Calories 422 calories, Fat 26g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 596mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

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 :

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.

Provided by katja

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h55m

Yield 4

Number Of Ingredients 15

4 slices bacon, diced
1 onion, chopped
4 skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon paprika, or more to taste
½ cup water, or more as needed
1 teaspoon salt
½ cup sour cream
1 tablespoon all-purpose flour
1 teaspoon cold water
2 ½ cups all-purpose flour
1 teaspoon salt
1 egg, lightly beaten
1 cup water
1 teaspoon butter

Steps:

  • Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
  • Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
  • Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
  • Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
  • Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g

HUNGARIAN CHICKEN PAPRIKASH



Hungarian Chicken Paprikash image

The perfect Hungarian comfort food. Serve over my posted nokedli recipe. This recipe has been passed down in my family for generations. I use Better Than Bouillon chicken base to make the broth.

Provided by BoxOWine

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup flour
3 tablespoons Hungarian paprika (preferably Szeged)
salt
pepper
chicken piece (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon ground red pepper (cayenne)
2 cups chicken broth
1 cup sour cream

Steps:

  • Combine flour, 2 tbsp paprika, salt and pepper.
  • Dredge chicken pieces in flour mixture.
  • Reserve left over flour.
  • Add oil to large dutch oven.
  • Heat oil over medium high heat.
  • Add chicken and brown on both sides, about 10 minutes.
  • Remove chicken from pot.
  • Add little oil to pot (if bottom appears to be too dry).
  • Add onion, red pepper, 1 tbsp paprika, and salt.
  • Saute until onion is tender, about 2 minutes.
  • Return chicken to pot, and add enough chicken broth to cover.
  • Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
  • Remove from heat and let paprikash cool down.
  • Combine reserved flour and 1/2 cup sour cream.
  • Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
  • Add mixture to pot, stirring constantly.
  • Simmer 5 minutes.
  • Let cool down again and add remaining sour cream, stirring constantly.
  • Sauce should be a very pale orange color (almost white).
  • Cook about 1 minute until heated.
  • Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

Nutrition Facts : Calories 308.1, Fat 23.1, SaturatedFat 8.3, Cholesterol 29.9, Sodium 424.7, Carbohydrate 20.6, Fiber 2.9, Sugar 4.6, Protein 6.4

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

CHICKEN PAPRIKASH



Chicken Paprikash image

Provided by Molly Yeh

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
2 large onions, thinly sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

Steps:

  • Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

CHICKEN PAPRIKASH



Chicken Paprikash image

Make and share this Chicken Paprikash recipe from Food.com.

Provided by Brent Bowser

Categories     Chicken

Time 1h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

1 whole chicken (cut into pieces)
1 medium onion (sliced)
2 tablespoons paprika
4 tablespoons butter
1 can chicken broth
4 tablespoons sour cream
1/2 cup flour (optional)

Steps:

  • Melt Butter in a large pot or dutch oven.
  • Stir in Paprika to butter.
  • Sautee the onions in the paprika butter solution, then temporarily remove them.
  • It may be necessary to add an additional Tablespoon of butter to the solution.
  • Brown the chicken in the butter.
  • Add the chicken broth, re-add the onions and simmer for one hour, covered.
  • After the solution is fully cooked, add in the sour cream.
  • You may also add in the flour to thicken the gravy.
  • This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
  • This meal is exceptionally filling with the Spaetzels.

Nutrition Facts : Calories 663.8, Fat 49.8, SaturatedFat 18.9, Cholesterol 209.3, Sodium 729, Carbohydrate 5.3, Fiber 1.6, Sugar 2.4, Protein 46.9

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From thehungrybluebird.com


CHICKEN PAPRIKASH RECIPE | CHICKEN RECIPES | TESCO REAL FOOD
Method. Heat the oil in a large frying pan and cook the chicken for 6-7 mins on each side until crisp and golden. Remove from the pan using a slotted spoon and set aside. Add the peppers and onion to the pan and cook over a moderate heat for 2-3 mins until softened, then add the paprika and continue to cook for 2 mins more to cook the spice well.
From realfood.tesco.com


EASY CHICKEN PAPRIKASH (GLUTEN FREE & LOW CARB) - DELICIOUS LITTLE …
2021-12-13 2 pounds bone-in chicken thighs, salt, pepper. 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.
From deliciouslittlebites.com


CHICKEN PAPRIKASH RECIPE - HUNGARIAN COMFORT FOOD - CHISEL & FORK
2021-05-19 Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done. Once chicken is done, make mixture to thicken sauce. With leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional.
From chiselandfork.com


HUNGARIAN CHICKEN PAPRIKASH (PAPRYKARZ WęGIERSKI)
2022-07-20 1 .Chop the chicken breast into chunks, season and brown in the oil then transfer to a bowl. Cook the onion and paprika in the same pan with a little water as per Instructions. 2 .Add the tomato and remaining onion, a little more water if needed, season to taste, cover and cook for about 15 minutes.
From everydayhealthyrecipes.com


THE BEST CHICKEN PAPRIKASH RECIPE - SERIOUS EATS
2018-08-29 This version of chicken paprikash takes a few extra steps to ensure the best possible flavor. Searing the chicken produces a more complex sauce while adding gelatin to chicken broth gives it a richer mouthfeel. The recipe is a little more complicated than your average chicken paprikash, but the results are well worth the effort.
From seriouseats.com


CHICKEN PAPRIKASH - EASY CHICKEN RECIPES (VIDEO!!!)
2022-07-18 Adjust oven rack to lower-middle position and heat oven to 300°F. Pat the chicken dry with paper towels, and liberally season all sides with salt, pepper and 1½ teaspoons paprika. In a large Dutch oven, heat the oil over medium-high heat, about 2 minutes, or just until it …
From easychickenrecipes.com


MUSHROOM CHICKEN PAPRIKASH - JO COOKS
2022-07-06 Finish Cooking: Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer. Let the mixture simmer for 2-3 minutes until thickened.
From jocooks.com


CHICKEN PAPRIKASH INSPIRED BY CAPTAIN AMERICA: CIVIL WAR
2018-04-24 Melt lard or heat oil in a 6-quart saucepan over medium-high heat. Season chicken with salt and pepper. Working in batches, cook, flipping once, until browned, 8–10 minutes. Transfer chicken to a plate; set aside. Add onion to pan; cook, stirring occasionally, until soft, about 8 minutes. Add paprika; cook, stirring, for 2 minutes.
From bingingwithbabish.com


ADAM LIAW'S CHICKEN PAPRIKASH | THE COOK UP | SBS FOOD
Add the garlic and cook for another 2 minutes or until fragrant. Add the tomato paste and stir to combine. Toss the chicken in the flour and add to the …
From sbs.com.au


BEST CHICKEN PAPRIKASH RECIPE - HOW TO MAKE CHICKEN PAPRIKASH
Add the butter and let melt. Add the onion, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until the onion is golden brown, about 6 minutes. Add the paprika and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in ½ cup water, scraping up the browned bits. Nestle in the chicken in an even layer ...
From 177milkstreet.com


HUNGARIAN CHICKEN PAPRIKASH (CSIRKEPAPRIKáS) - UNSOPHISTICOOK
2022-05-09 Instructions. 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.
From unsophisticook.com


HUNGARIAN CHICKEN PAPRIKASH (TRADITIONAL RECIPE) - EATING …
2019-02-15 Step 3: Add garlic and cook for one minute. Then add flour to the skillet and cook for 2 minutes. Then add paprika & tomato paste and mix well. Step 4: Then add chicken broth and place chicken back into the skillet. Cover it and cook for about 20 minutes, until chicken is fully cooked through.
From eatingeuropean.com


HOMEMADE CHICKEN PAPRIKASH RECIPE | BERLY'S KITCHEN
2021-03-27 Instructions. Heat the oil (over medium heat) in a deep stockpot and add the onions, Cook them until soft and translucent, then add the paprika. Season the chicken with salt and pepper. Place it in the stockpot. Carefully pour in the tomatoes and chicken broth. Cover and simmer over low heat for 1 hour.
From berlyskitchen.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


HUNGARIAN CHICKEN PAPRIKASH (PAPRIKáS CSIRKE) - RECIPES FROM …
Bring the broth to a boil, then turn down the heat and place the lid on the pot. Let the chicken simmer on low heat for around one hour. Stir occasionally. Simmer the chicken on low heat. After around 45 minutes remove the lid from the pot. This way some of the water can evaporate and thicken the sauce a little bit.
From recipesfromeurope.com


CHICKEN PAPRIKASH RECIPE | HUNGARIAN PAPRIKA SHOP
Add the sweet paprika, stir and then add the pre-cooked chicken. Add another cup of stock and cook until lightly browned. Add 3 cups of stock, cover the pot and cook the chicken until tender. Mix the sour cream and flour in a small bowl using a whisk. Temper the sour cream mixture with some of the pan juices.
From hungarianpaprika.shop


CHICKEN PAPRIKASH RECIPE - BBC FOOD
Remove the chicken and set aside. Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir ...
From bbc.co.uk


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Top Asked Questions

How do you cook chicken paprikash?
Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through. Chicken paprikash is traditionally served with Hungarian nokedli, which are the same thing as Spaetzle only they’re much shorter and stubbier.
How do you make fried chicken with flour and paprika?
Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat. Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
How to cook chicken and onions with paprika?
DIRECTIONS Melt Butter in a large pot or dutch oven. Stir in Paprika to butter. Sautee the onions in the paprika butter solution, then temporarily remove them. It may be necessary to add an additional Tablespoon of butter to the solution. Brown the chicken in the butter. Add the chicken broth, re-add the onions and simmer for one hour, covered.
What is Hungarian chicken paprikash?
Hungarian Chicken Paprikash is a traditional Hungarian dish made from simple, real food ingredients. Succulent pieces of chicken are simmered in the most flavorful sauce, made with the best Hungarian Paprika with a cream base.

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