Paprika Chicken One Pot Recipes

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PAPRIKA CHICKEN ONE-POT



Paprika Chicken One-Pot image

A lovely winter dish by Merrillees Parker ('Good Food' magazine, Novemver 05) using sherry instead of wine which gives the sauce a softer flavour. I added more paprika, though, and a hint of chilli which is not in the original recipe. I also added a red bell pepper, which worked well. Please note that the cooking time really depends on the chunks of your potatoes. I had to more than double the stated time. However, that shouldn't worry you as the dish can be prepared in advance and reheated. And yes, it's also suitable for freezing :).

Provided by tigerduck

Categories     Chicken Thigh & Leg

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 14

3 tablespoons light olive oil
8 boneless skinless chicken thighs, each cut into four pieces (I preferred smaller sizes, so I cut mine into 8)
1 onion, finely sliced
2 garlic cloves, crushed
500 g floury potatoes, peeled and cubed (1 lb)
1 tablespoon Dijon mustard
1 tablespoon sun-dried tomato paste (or substitute with tomato puree)
1 teaspoon paprika (I used 1 tablespoon)
1 pinch chili powder, not in original recipe (optional)
2 tablespoons red wine vinegar
100 ml sherry wine (3 1/2 fl oz)
300 ml fresh chicken stock
4 tablespoons sour cream, to serve (optional)
4 teaspoons flat leaf parsley, chopped, to serve (optional)

Steps:

  • Heat 1 tbsp oil in a sauté 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 jus softened, then add the garlic and cook for a further minute.
  • Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 minute Stir in the paprika, chilli if using, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 minutes.
  • Return the chicken to the pan, cover and simmer for 10 minutes. Stir well and simmer with the lid off for another 8 minutes, or until the sauce is thickened and the potatoes and chicken cooked through. I had to cook my stew much longer, as my potatoes weren't cooked.
  • Can be frozen at this point for up to 1 month.
  • Check the seasoning and serve in bowls with a dollop of soured cream (optional) and a sprinkling of parsley (optional).

Nutrition Facts : Calories 659.8, Fat 22.4, SaturatedFat 4.1, Cholesterol 155.8, Sodium 422.7, Carbohydrate 40.5, Fiber 5.2, Sugar 7.3, Protein 42.6

PAPRIKA CHICKEN THIGHS AND RICE SKILLET



Paprika Chicken Thighs and Rice Skillet image

This chicken thigh and rice skillet supper cooks together in one pot for an easy, relatively hands-off, all-in-one dinner that is full of smoky paprika flavor.

Provided by fabeveryday

Categories     Chicken Thighs

Time 1h15m

Yield 5

Number Of Ingredients 15

1 teaspoon ground paprika
1 teaspoon seasoning salt
½ teaspoon garlic powder
1 ¼ pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1 ½ cups long-grain white rice
2 cups chicken stock
1 (14.5 ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon ground paprika
½ teaspoon seasoning salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
  • Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
  • Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
  • Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
  • Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.7 g, Cholesterol 70.2 mg, Fat 11.7 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 2.9 g, Sodium 726.1 mg, Sugar 1.4 g

CHICKEN PAPRIKA



Chicken Paprika image

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

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

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 & RICE BAKE RECIPE BY TASTY



Paprika Chicken & Rice Bake Recipe by Tasty image

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

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1 ½ cups chicken broth
salt, to taste
pepper, to taste

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

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