CHICKEN PAPRIKASH
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
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
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
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
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
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
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
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
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
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
SOUR CREAM CHICKEN PAPRIKA
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Provided by DEME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g
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