PAPRIKA CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 16
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.
PAPRIKA CHICKEN WITH MUSHROOMS
There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.
Provided by MARLANA ADAMEK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
- Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 6.8 g, Cholesterol 91.3 mg, Fat 14.4 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 8 g, Sodium 138.5 mg, Sugar 3.2 g
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
PAPRIKA CHICKEN WITH MUSHROOMS
"There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving."
Provided by abigail363
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
- Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
Nutrition Facts : Calories 270.2, Fat 13.4, SaturatedFat 7.8, Cholesterol 98.9, Sodium 165.2, Carbohydrate 6.9, Fiber 1.7, Sugar 3.2, Protein 31.2
MUSHROOM CHICKEN PAPRIKASH
This delicious Mushroom Chicken Paprikash is the perfect complement to a cold winter day! This dish combines Chicken Paprikash and Chicken Stroganoff, two of my favorite dishes. Flavorful, easy to make and ready in just 30 minutes, it's the epitome of a comfort food meal.
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 15
Steps:
- Prep the Chicken: In a medium bowl toss the chicken pieces with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Cook Chicken: Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don't worry if the chicken is not cooked through, it will fully cook later on in the sauce. Transfer the chicken onto a plate and set aside.
- Saute: Add the butter to the pan, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Add Ingredients: Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
- Finish Cooking: Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer. Let the mixture simmer for 2-3 minutes until thickened.
- Serve: Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Carbohydrate 13 g, Protein 30 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 531 mg, Fiber 2 g, Sugar 4 g
PAPRIKA CHICKEN WITH MUSHROOMS
An easy, quick dinner that I often make on busy weeknights. There is nothing like the heavenly scent of paprika slowly simmering into chicken! This goes very well with pasta or rice. from original at allrecipes.com.
Provided by skat5762
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breasts to 1/2 inch thickness.
- Sprinkle both sides of each chicken breast*liberally* with paprika, salt, pepper, and garlic powder.
- In a large skillet, melt the butter over low heat.
- Add the chicken breast, cover and cook over medium heat for 10 minutes.
- Turn chicken breasts over and layer the thinly sliced onions and mushrooms on top of the chicken.
- Cover and cook for 10 minutes.
- Remove lid and mix onions and mushrooms into the butter sauce, reduce heat to low and cook uncovered for 5 minutes.
Nutrition Facts : Calories 272.3, Fat 13.5, SaturatedFat 7.8, Cholesterol 98.9, Sodium 165.4, Carbohydrate 7.4, Fiber 1.9, Sugar 3.3, Protein 31.4
LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS
This recipe is inspired by the flavors of the Lebanese dish "Shish Tawook" which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
- Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
- Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 646 milligrams, Carbohydrate 47 grams, Fiber 8 grams, Protein 55 grams, Sugar 6 grams
PAPRIKA MUSHROOMS
I use paprika in much of my cooking...it gives food a nice, mild flavor and adds pretty color. These mushrooms are great alongside chicken or beef entrees. -Rosemarie Kondrk, Old Bridge, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute onions in oil until tender. Stir in paprika. Add mushrooms and broth; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until mushrooms are tender.
Nutrition Facts :
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- Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.
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