Smoked Paprika Chicken Stew Recipes

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MULTI-COOKER SMOKED PAPRIKA CHICKEN



Multi-Cooker Smoked Paprika Chicken image

I truly appreciate the speed of the multi-cooker. We use it often for this smoked paprika chicken recipe. The seasoned sauce gets its richness from sour cream. -Holly Ottum, Racine, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, chopped
4 bone-in chicken breast halves (3 pounds)
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon tomato paste
1 to 2 garlic cloves, minced
1 tablespoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
Dash hot pepper sauce
1 cup sour cream

Steps:

  • Add onion to inner pot of large multi-cooker; top with chicken. In a small bowl, combine flour and broth until smooth. Whisk in tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour over chicken. Lock pressure lid. Press pressure function; select poultry setting. Set to medium cook time (30 minutes). Start. , Quick-release pressure. Remove chicken. Stir sour cream into cooking juices; remove and keep warm. Wipe inner pot clean., Place chicken on wire rack with handles; lower into inner pot. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to short cook time (25 minutes). Cook until lightly browned. Serve chicken with reserved sauce.

Nutrition Facts : Calories 548 calories, Fat 28g fat (11g saturated fat), Cholesterol 181mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 62g protein.

SMOKED PAPRIKA CHICKEN STEW RECIPE



Smoked Paprika Chicken Stew Recipe image

Provided by Trix

Number Of Ingredients 5

2 Leeks, 5 celery stalks, salt and pepper, 1/2 tsp chili flakes, 1 tsp garlic
10 chicken thighs 1 cup flour, 2 tbsp smoked paprika, 1 tbsp of each salt and pepper
1 cup white wine, 2-3 cups chicken stock
2 cups of torn swish chard
10 baby potatoes

Steps:

  • Saute in large frying pan, leeks, celery, salt and pepper, add chili flakes, garlic til soft and then set aside. Mix flour mixture and coat chicken thighs and saute in same frying pan with butter and oil until golden brown. Add leek mixture back in. Add 1 cup of white wine. Steam alcohol off and add 2 tbsp of sour cream, 1 tsp of dijon mustard, and 10 small baby potatoes cut in half and 2 cups of chicken stock or enough to almost cover chicken and potatoes. Bake in oven at 350 for 1 hour. Toss in a hand full of fresh swish chard. Serve with sauerkraut on top and toasted baguette on side.

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