PAPRIKA CHICKEN
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
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
BRAISED PAPRIKA CHICKEN
Steps:
- Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
- Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
- Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
- Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.
Nutrition Facts : Calories 456 calorie, Fat 15.5 grams, SaturatedFat 3 grams, Cholesterol 235 milligrams, Sodium 1366 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 3 grams
ROASTED PAPRIKA CHICKEN
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
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.
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
PAPRIKA CHICKEN
A chicken supper full of flavour and ready in under an hour? No problems
Provided by Merrilees Parker
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
- Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
- Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.
Nutrition Facts : Calories 460 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
PAPRIKA CHICKEN CURRY
Using chicken legs instead of breasts gives thicker flavour. Also good for budget as a daily meal.
Provided by tartanjuda
Time 2h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a bowl, mix together all the spices for the marinade, season with salt and pepper, then spread the mixture over the chicken legs to cover whole. Marinate in the fridge for at least 3 hours or overnight if time allows.
- Heat the butter in a large, nonstick wok or frying pan, add the cumin seeds and stir for 1 minute. Add the onions and stir-fry over low heat for 30-40 minutes until nicely golden browned. Add the curry powder and stir for 3 minutes.
- Pour the chopped tomatoes and measured chicken stock. Bring to the boil, add the chicken marinades, and reduce the heat to low. Cover the pan and cook very gently for 1 hour to 1 hour 30 minutes.
- Add both red and green paprika for further 30 minutes until cooked. Add the salt, chill powder (if you like hotter), then remove from the heat.
- Let the curry steam for at least 30 minutes after being cooked. Next day will be more settle and flavoured.
More about "paprika chicken curry recipes"
MILD CHICKEN CURRY WITH PAPRIKA AND GARLIC - THE CURRY …
From greatcurryrecipes.net
4.3/5 (10)Category MainCuisine IndianTotal Time 45 mins
- In a large mixing bowl, whisk the yoghurt with two tablespoons of the paprika and minced ginger. Stir the chicken in and make sure it is evenly coated with the marinade.
- Peel the garlic. Place half of it in a food processor or spice grinder with the chopped onion and just enough water to blend into a thick paste. Set aside. heat the oil in a large saucepan or wok over medium high heat. Stir in the whole spices and infuse them into the oil for about 30 seconds.
- Add the remaining garlic and the anchovies to the oil and break the anchovies up with a spatula. Fry the garlic until light brown but not at all burnt. Stir in the onion and garlic paste and the remaining paprika and turmeric. Now stir in the marinated chicken and the tomato puree. Add just enough water or stock to cover.
- Simmer for about 5 - 10 minutes or until the chicken is cooked through. Stir in the vinegar and simmer for a further three minutes.
CURRY CHICKEN IN PAPRIKA YOGURT SAUCE RECIPE - PEG'S …
From pegshomecooking.com
GARLIC AND PAPRIKA CHICKEN - JO COOKS
From jocooks.com
AUTHENTIC CHICKEN PAPRIKASH - THE DARING GOURMET
From daringgourmet.com
CHICKEN PAPRIKASH RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
PAPRIKA CHICKEN PASTA RECIPE - PINCH OF YUM
From pinchofyum.com
GARLIC AND PAPRIKA CHICKEN CURRY - COOL FOOD DUDE
From coolfooddude.com
EASY INDIAN CHICKEN CURRY RECIPE - HOW TO MAKE BEST …
From delish.com
SIMPLE CHICKEN DRUMSTICKS WITH CURRY AND PAPRIKA
From mynourishedhome.com
BEST CHICKEN PAPRIKASH RECIPE - HOW TO MAKE CHICKEN …
From delish.com
ONE-POT CUMIN & SMOKED PAPRIKA CHICKEN WITH …
From cookincanuck.com
HAIRY BIKERS' CHICKEN PAPRIKAS | SPANISH RECIPES | GOODTO
From goodto.com
CREAMY PAPRIKA CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN PAPRIKA CURRY RECIPE ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
SPICY INDIAN ROAST CHICKEN RECIPE - THE CURRY GUY
From greatcurryrecipes.net
PAPRIKA CHICKEN SKILLET | LIVING CHIRPY
From livingchirpy.com
GARLIC & PAPRIKA CHICKEN CURRY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SWEET PAPRIKA CHICKEN {5 INGREDIENTS} - CREME DE LA CRUMB
From lecremedelacrumb.com
CREAMY PAPRIKA CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
CLASSIC CHICKEN PAPRIKA | MCCORMICK
From mccormick.com
GARLIC AND PAPRIKA CHICKEN CURRY | INDIAN FOOD RECIPES, CURRY …
From pinterest.ca
MUSHROOM CHICKEN PAPRIKASH - JO COOKS
From jocooks.com
CURRY & SMOKED PAPRIKA CHICKEN SKEWERS - A SPICE AFFAIR.
From aspiceaffair.com
PAPRIKA CREAM CHICKEN | ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
PAPRIKA CHICKEN SHEET PAN DINNER - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
HOW TO COOK CHICKEN WITH CURRY AND PAPRIKA - RECIPE
From thisnutrition.com
PAPRIKA CHICKEN STEW - SKINNYTASTE
From skinnytaste.com
HUNGARIAN PAPRIKA CHICKEN WITH PAPRIKA AIOLI - TALKING MEALS
From talkingmeals.com
10 BEST PAPRIKA FRIED CHICKEN RECIPES | YUMMLY
From yummly.com
PAPRIKA CHICKEN RECIPE WITH ZUCCHINI SKILLET - EATWELL101
From eatwell101.com
PAPAYA AND CHICKEN CURRY - HOTLY SPICED
From hotlyspiced.com
THE BEST CHICKEN PAPRIKASH RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN CURRY | GIMME DELICIOUS
From gimmedelicious.com
EXTRAORDINARY PAPRIKA AND ROSEMARY SPICED ROASTED CHICKEN.
From theelliotthomestead.com
PAPRIKA CHICKEN - PINCH OF NOM
From pinchofnom.com
PAPRIKA CHICKEN CASSEROLE | BRITISH RECIPES | GOODTO
From goodto.com
CURRY & SMOKED PAPRIKA CHICKEN SKEWERS | IGA RECIPES
From iga.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search