Hydeparkchicken Recipes

PAPRIKA CHICKEN

Paprika Chicken image

Provided by Trisha Yearwood

Time 1h55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour, plus 2 tablespoons
2 tablespoons dried marjoram
3 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
One 3- to 4-pound chicken, cut into 8 pieces
3 large onions, chopped (about 4 cups)
1 tablespoon sugar
4 cloves garlic, thinly sliced
2 red bell peppers, diced (about 2 cups)
One 4.56-ounce tube tomato paste (about 1/2 cup)
2 cups chicken broth
1 teaspoon crushed red pepper flakes
2 cups sour cream
1/2 cup chopped fresh dill

Steps:

Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
Pour the sauce over the chicken and sprinkle generously with dill.

CHICKEN HEKKA

Chicken Hekka image

An incredible Asian stir fry. One of my personal favorites.

Provided by Jim

Categories World Cuisine Recipes Asian Japanese

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ pounds skinless, boneless chicken breast meat
¾ cup white sugar
¾ cup soy sauce
¾ cup mirin (Japanese sweet wine)
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
3 carrots, julienned
2 onions, thinly sliced
1 (14 ounce) can shredded bamboo, drained
½ pound fresh mushrooms, sliced
1 cup trimmed and coarsely chopped watercress
1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces

Steps:

Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 58.4 g, Cholesterol 49.4 mg, Fat 5 g, Fiber 2.7 g, Protein 24.6 g, SaturatedFat 0.9 g, Sodium 1482.8 mg, Sugar 29.8 g

PAPRIKA CHICKEN

Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g