Low Fat 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

Serve this rich and flavorful Chicken Paprikash recipe traditionally over dumplings or noodles, or try it over mashed butternut squash.

Provided by Jill Silverman Hough

Categories     Chicken Recipes, Classics Made Clean, Dinner, Dinner Tonight

Time 50m

Yield 4

Number Of Ingredients 12

2 tbsp white whole-wheat flour
4 tsp sweet paprika, divided
1/2 tsp fine sea salt
1 tbsp olive oil
4 6-oz boneless, skinless chicken breasts
1 yellow onion, halved and thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1/4 tsp ground cayenne pepper, optional
3/4 cup low-sodium chicken or vegetable broth
1/2 cup plain low-fat Greek yogurt
1 tsp chopped fresh dill

Steps:

  • In a shallow bowl, combine flour, 1 tsp paprika and salt. In a large skillet, heat oil on medium-high. Dredge chicken in flour mixture, turning to coat and shaking off excess. Add chicken smooth side down to skillet. Cook until golden brown, 3 to 4 minutes. Turn and cook other side until golden brown, 2 to 3 minutes. Remove from skillet. Keep skillet on medium-high heat and add onion and bell pepper. Sauté, stirring occasionally, until tender, about 5 minutes. Add garlic, remaining 3 tsp paprika and cayenne, if desired. Cook, stirring, until garlic is fragrant, about 1 minute. Add broth, scraping up browned bits from bottom of skillet. Return chicken and any juices to skillet and bring to a boil. Reduce heat to a simmer, cover and cook until chicken is cooked through and vegetables are very tender, about 10 minutes. Remove chicken from skillet and divide among serving plates. In a small bowl, whisk about 2 tbsp pan juices and yogurt. Add yogurt mixture to skillet, stirring to coat onion mixture. Bring to a gentle boil, stirring until thick and smooth. Spoon over top of chicken and top with dill.

Nutrition Facts : Calories 298 calories

LOW -FAT CHICKEN PAPRIKASH



Low -Fat Chicken Paprikash image

Make and share this Low -Fat Chicken Paprikash recipe from Food.com.

Provided by Trinityx55

Categories     European

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 7

2 chicken breasts (cut into pieces)
1 medium onion (sliced)
2 tablespoons paprika
4 tablespoons light margarine
8 ounces chicken broth
4 tablespoons fat free sour cream
1/3 cup flour (optional)

Steps:

  • Melt Margarine in a large pot
  • Stir in Paprika to margarine.
  • Sautee the onions in the paprika butter solution.
  • It may be necessary to add an additional Tablespoon of butter to the solution.
  • Add chicken and brown it in the butter sauce.
  • Add the chicken broth and simmer for one hour, covered.
  • After the it 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 or egg noodles.

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

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

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

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons paprika
4 boneless skinless chicken breasts
1 tablespoon butter
cooking spray
1/4 cup onion, diced
1/4 cup dry white wine
1/4 cup chicken stock
8 ounces egg noodles
1/2 cup nonfat sour cream

Steps:

  • Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
  • When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
  • Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
  • Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
  • Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
  • Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
  • Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 431.1, Fat 7.8, SaturatedFat 3.2, Cholesterol 127.3, Sodium 155.4, Carbohydrate 48.5, Fiber 2.8, Sugar 4.4, Protein 37.6

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