Creamy Chicken Paprikash Recipe Food Recipe For Chili

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EASY CHICKEN PAPRIKASH RECIPE BY TASTY



Easy Chicken Paprikash Recipe by Tasty image

Here's what you need: oil, garlic, chicken thighs, salt, pepper, onion, bell pepper, sweet paprika, chili flakes, chicken broth, crushed tomato, sour cream, flour

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 tablespoon oil
1 tablespoon garlic
2 chicken thighs, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon pepper
1 cup onion, chopped
½ cup bell pepper, chopped
2 tablespoons sweet paprika
¼ teaspoon chili flakes
½ cup chicken broth
15 oz crushed tomato, 1 can
½ cup sour cream
1 tablespoon flour

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!

Nutrition Facts : Calories 709 calories, Carbohydrate 55 grams, Fat 38 grams, Fiber 9 grams, Protein 39 grams, Sugar 21 grams

CREAMY CHICKEN PAPRIKASH



Creamy Chicken Paprikash image

From "The South Beach Diet Cook Book" c. 2004 Probably one of the best-known ways to prepare chicken, this phase 2 dish is deeply rooted in Eastern European tradition.

Provided by WendyMaq

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces whole wheat linguine
4 boneless skinless chicken breast halves, cut into bite sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, chopped
1 garlic clove, minced
3/4 cup chicken broth
2 teaspoons ground paprika
1 1/2 cups broccoli florets
1 cup nonfat sour cream

Steps:

  • Prepare linguine as directed. Drain and cover to keep warm.
  • Meanwhile, sprinkle the chicken with salt and pepper.
  • Heat a large, non-stick skillet coated with cooking spray over medium heat.
  • Add the chicken and cook, stirring, for 7-8 minutes or until the pieces begin to brown.
  • Remove to a plate and set aside.
  • Add onion, garlic, and 3 tablespoons of the broth to the skillet.
  • Cook, stirring, for 5 minutes or until onion is tender. (Add more broth if necessary to prevent sticking.).
  • Stir in paprika and cook for 1 minute.
  • Stir in remaining broth. Then add chicken and broccoli. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.
  • Stir in the sour cream.
  • Cook, stirring, over low heat for 1 to 2 minutes, or until heated through. (Do not boil.).
  • Serve over Linguine.

Nutrition Facts : Calories 425.6, Fat 5.2, SaturatedFat 1.5, Cholesterol 81.3, Sodium 627.8, Carbohydrate 58.5, Fiber 1.1, Sugar 6.5, Protein 38.8

CREAMY PAPRIKA CHICKEN



Creamy paprika chicken image

The 20-minute recipe the entire family will love. This creamy paprika chicken is delicious served with crusty bread or rice.

Provided by Alida Ryder

Categories     Dinner

Time 20m

Number Of Ingredients 21

500 g (1lb) chicken thighs (cubed )
1 tsp olive oil
2 tsp red wine vinegar
1 tsp paprika
½ tsp oregano
½ tsp dried thyme
pinch of chilli flakes
1 tsp salt
½ tsp pepper
2 tbsp olive oil
1 onion (finely chopped)
4 garlic cloves (crushed)
1 tbsp paprika
½ tsp oregano
½ tsp thyme
½ tsp chilli flakes
½ cup white wine
1 cup chicken stock
½ cup sour cream
salt and pepper (to taste )
pinch of sugar

Steps:

  • Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine.
  • Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
  • In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.
  • Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
  • Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
  • Scatter over fresh parsley and serve with crusty bread or steamed rice.

Nutrition Facts : Calories 325 kcal, Carbohydrate 9 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 792 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHICKEN WITH CREAMY PAPRIKA SAUCE



Chicken with Creamy Paprika Sauce image

This is a great slow cooker recipe that doesn't require much preparation. Served with herb butter pasta and your meal is compete.

Provided by Audrey M

Categories     Chicken

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
1 medium onion, sliced
3 tablespoons chicken broth
2 tablespoons paprika
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
1 tablespoon chopped fresh chives or 1 tablespoon dried chives
1/4 teaspoon red pepper flakes

Steps:

  • Place sliced onion in bottom of slow cooker topped with chicken.
  • Mix broth and paprika and pour over chicken.
  • Sprinkle salt on top.
  • Cook on low setting 7 to 8 hours or until chicken is done.
  • With a slotted spoon, remove chicken from slow cooker and place on warm platter.
  • Cover with alumnimum foil and place in preheated 200 degree oven.
  • Pour pan drippings into small sauce pan and mix with cornstarch mixture.
  • Heat until thickened about 10 minutes.
  • Sir in sour cream.
  • Pour sauce over chicken.

Nutrition Facts : Calories 160.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 295.2, Carbohydrate 6.9, Fiber 1.2, Sugar 1.1, Protein 27.9

CHICKEN PAPRIKASH



Chicken Paprikash image

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

4 (4 ounce) boneless chicken breasts, patties
2 tablespoons flour
2 teaspoons sweet Hungarian paprika, divided
1/4 teaspoon ground black pepper
1 tablespoon butter
1/4 cup finely chopped onion
1/4 cup chicken broth
1/2 cup light sour cream

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 PAPRIKASH



Chicken Paprikash image

This is a family favorite! My husband's mother used to make this recipe for him as a child, and she passed it down to me and now I make it for my children. I admit to lightening up the recipe a bit, but I did not sacrifice any flavor. This is creamy, comforting, filling, homey and downright delicious. Once you are full you will be going back for more bites just because you want more taste. I hope you enjoy this as much as we have over the years.

Provided by LizP5885

Categories     Stew

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

Pam cooking spray
1 chopped onion
2 tablespoons paprika
1 teaspoon salt
3 lbs boneless skinless chicken thighs
2 cups water
1 1/2 cups light sour cream
2 1/8 cups flour
1 cup water
1 egg
1 teaspoon salt

Steps:

  • Spray large sautee pan with PAM and brown the chicken thighs in batches. Add onion, salt and paprika and cook until onion is softened. Add chicken back to pan and add the 2 cups water. Cover and cook 1 hour until chicken is tender.
  • Add Dumplings (instructions below) and sour cream and cook uncovered until thick.
  • Dumpling Instructions:.
  • Bring a large pot of water to a boil.
  • Mix flour, water, egg and salt and stir until smooth.
  • Drop spoonfulls of dough (I use a small cookie scoop -- maybe 2 tsp) into the boiling water. Cover and cook for 15 minutes. Drain and add to chicken mixture.
  • A hint so dough will not stick to the spoon is to dip it into the boiling water first. As you continue to dip the spoon as you let the dough go, it will just fall off the spoon.

Nutrition Facts : Calories 402.6, Fat 12.4, SaturatedFat 4.8, Cholesterol 183.2, Sodium 771, Carbohydrate 30.8, Fiber 1.7, Sugar 1, Protein 39.6

CREAMY CHICKEN CHILI



Creamy Chicken Chili image

Ground chicken, refried beans, and tomatoes with green chiles bring out bold flavors in this one-pot easy-to-make chili and rice dinner.

Provided by bd.weld

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 25m

Yield 4

Number Of Ingredients 9

½ pound lean ground chicken or turkey
½ medium onion, diced
1 clove garlic, minced
2 teaspoons chili powder
1 (5.7 ounce) package Knorr® Rice Sides™ - Creamy Chicken
1 (10 ounce) can low-sodium diced tomatoes and green chilies
1 (16 ounce) can low-sodium refried beans
1 tablespoon chopped fresh cilantro
½ cup shredded cheese

Steps:

  • Cook ground chicken and onion in a heavy pot over medium heat until no longer pink and onions begin to turn translucent, about 6 minutes. Drain excess fat. Stir in garlic and chili powder until chicken is coated and fragrant, 1 minute. Transfer chicken and onion mixture to a bowl.
  • Prepare the Knorr® Rice Sides™ - Creamy Chicken (using the same pot) as directed on package instructions. When the rice is cooked and tender, add the ground chicken, diced tomatoes and green chilies, and refried bean to the rice. Stir until heated through, about 4 minutes. Serve with chopped cilantro and onion and/or shredded cheese.

Nutrition Facts : Calories 441.5 calories, Carbohydrate 57.8 g, Cholesterol 49.4 mg, Fat 10.6 g, Fiber 9.2 g, Protein 27.9 g, SaturatedFat 3.5 g, Sodium 680.4 mg, Sugar 0.8 g

CHICKEN PAPRIKASH



Chicken Paprikash image

I found this recipe in "Cook's Illustrated" winter issue of 2008. My husband told me his mom would make this when he was a youngster. I thought I would try it in my husband's new Le Creuset dutch oven our daughter bought him for Christmas. We loved it. You have to make sure you use good paprika, Penseys or McCormicks. And make sure you put it on the sautéed green peppers and onions BEFORE you deglaze. It then gets infused in the stew.

Provided by Bon in Michigan

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

8 chicken thighs, with bone
salt
1 tablespoon pepper
1 teaspoon vegetable oil
1 large onion, halved and sliced thin
1 large red bell pepper, seeded, halved width wise and cut into 1/4 inch strips
1 large green pepper, seeded, halved width wise, and cut into 1/4 inch strips
3 1/2 tablespoons paprika (sweet)
1/4 teaspoon dried marjoram
1 tablespoon unbleached all-purpose flour
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
1/3 cup sour cream
2 tablespoons chopped fresh parsley leaves

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 300°F Season on both sides of chicken liberally with salt and pepper.
  • Heat oil in large Dutch oven over medium- high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken thighs and transfer to plate; set aside. When chicken has cooled, remove and discard skin (see note in above description). Discard all but 1 tbsp fat from pan.
  • Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green pepper and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tbsp paprika, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoons salt. Add chicken and accumulated juices, submerging chicken in vegetables; bring to simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven, (At this point, stew can be cooled to room temperature, transferred to airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.).
  • Combine sour cream and remaining 1/2 tbsp paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately.
  • You may serve over mashed potatoes, noodles, or rice. ( I used rice).

Nutrition Facts : Calories 562.6, Fat 35.1, SaturatedFat 11.1, Cholesterol 166.3, Sodium 384.6, Carbohydrate 22.2, Fiber 6.3, Sugar 9.1, Protein 36.3

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

CREAMY CHICKEN PAPRIKA



Creamy Chicken Paprika image

Make and share this Creamy Chicken Paprika recipe from Food.com.

Provided by KimmieOH

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
4 slices muenster cheese
1 (10 3/4 ounce) can cream of mushroom soup (or any cream of soup)
1 cup mayonnaise
1 teaspoon paprika
1 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Place chicken in 9x13" baking dish.
  • Place 1 piece of cheese over each breast.
  • In medium bowl, mix soup and mayo.
  • Pour over chicken and sprinkle with paprika.
  • Pour breadcrumbs over all.
  • Cover& bake 55-60 minutes until chicken is tender.
  • Let stand 5-7 minutes before serving.

Nutrition Facts : Calories 410.6, Fat 17.5, SaturatedFat 7.4, Cholesterol 102.4, Sodium 1045.6, Carbohydrate 25.2, Fiber 1.4, Sugar 3.2, Protein 36.5

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