Old World Paprika Chicken Recipes

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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

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

PAPRIKA CHICKEN



Paprika Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 16

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 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

ROASTED PAPRIKA CHICKEN



Roasted Paprika Chicken image

This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h15m

Number Of Ingredients 6

1 whole roaster chicken (6 to 7 pounds) , rinsed and patted dry
1 tablespoon softened butter
3 tablespoons paprika
1 1/2 teaspoons coarse salt
1 1/2 teaspoons dried thyme
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
  • In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
  • Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

OLD WORLD CHICKEN PAPRIKA



Old World Chicken Paprika image

This recipe comes from an old New York restaurant, Luchow's. I had this identical recipe in a restaurant specilizing in Hungarian cuisine! This recipe only calls for moderate amounts of sour cream. Serve with couscous to sop up the delicious sauce.

Provided by patriciafulda

Categories     One Dish Meal

Time 1h5m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 12

2 chicken breasts
3 chicken drumsticks
3 chicken thighs
1 teaspoon salt
1/2 cup butter (not margarine)
1 tablespoon Hungarian paprika
1 medium yellow onion, peeled and diced
1 tablespoon heavy cream
2 teaspoons flour
1 1/2 cups chicken stock
1 cup regular sour cream
1 1/2 tablespoons freshly chopped dill (no stems) or 1 1/2 teaspoons dried dill (do not omit)

Steps:

  • Wash the chicken parts, pat dry, and sprinkle with salt. Let rest for half an hour.
  • Melt butter in heavy kettle or Dutch oven and stir in diced onion. Cook over low heat until onion is transparent but not browned. Stir in paprika and toast over low heat for 5 minutes.
  • Add chicken pieces, skin side down, in one layer and cook over medium heat until chicken is golden brown. Turn chicken and brown other side. Remove browned chicken and brown any remaining pieces.
  • Add all chicken to kettle or Dutch oven, cover and cook over medium heat for 30 minutes. (Chicken will not be quite done at this point.).
  • Pour heavy cream over chicken, sprinkle on flour, and stir. Add chicken broth, bring to a boil, and simmer chicken, covered, for 15 minutes.
  • Remove from heat, and stir in sour cream. Return to heat and simmer gently for 1-2 minutes until sour cream is combined but not curdled.

SLOW COOKER OLD WORLD CHICKEN AND VEGETABLES



Slow Cooker Old World Chicken and Vegetables image

My family (even the little ones) really like this dish. It is simple to prepare and very tasty. Although the recipe says to cook 8 hours, I usually cook 4 to 5 hours on low. My slow cooker must usually run hot.

Provided by Lynn S.

Categories     Chicken Breast

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 medium green bell peppers, cut into thin strips
1 small yellow onion, thinly sliced
4 chicken breasts, bone in
1/3 cup ketchup
egg noodles or rice, hot cooked

Steps:

  • Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.
  • Place bell peppers and onion in slow cooker.
  • Add chicken; sprinkle with the oregano mixture.
  • Cover; cook on LOW 8 hours or on HIGH 4 hours.
  • Stir in ketchup and remaining 1/2 teaspoon of salt.
  • If desired, cut chicken and let it sit in the sauce, for a half hour or so before serving, to absorb the flavor.
  • Serve chicken and vegetables over hot cooked noodles or rice.

Nutrition Facts : Calories 292.9, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 898.6, Carbohydrate 10.6, Fiber 2, Sugar 6.8, Protein 31.5

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