Sweet Paprika Chicken Recipes

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SWEET PAPRIKA CHICKEN



Sweet Paprika Chicken image

My family enjoys this recipe made with sweet paprika as it isn't hot and it is really creamy. Recipe is from the 2002 Milk Calendar and I make it often. Spanish paprika is sweet which I buy at the bulk food store. I have used canned chopped tomatoes in place of plum.

Provided by mrsrexy

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon vegetable oil
1 medium onion, chopped
2 tablespoons sweet paprika
1 teaspoon salt
1/2 teaspoon pepper
2 lbs chicken pieces
4 teaspoons flour, divided
1 cup milk
1 sweet red peppers or 1 sweet green pepper, chopped
2 ripe plum tomatoes
1 (350 g) package angel hair pasta (I've also used linguine or fetticine)
1/2 cup sour cream

Steps:

  • Heat oil in large non-stick pan, add onion and cook for 2 minutes on medium-high heat.
  • Add paprika and cook, stirring, for 2 more minutes.
  • Sprinkle chicken with salt and pepper, add to pan.
  • Brown each side.
  • Reduce heat to medium; whisk 3 tsp of the flour into the milk and pour into the pan; stir and bring to a simmer.
  • Reduce heat to medium-low, cover pan and simmer for 10 minutes.
  • Stir in red or green peppers and tomatoes, cover and simmer for 10 minutes or until chicken is no longer pink.
  • Cook pasta, drain.
  • Remove chicken to plate.
  • Reduce heat to low.
  • Whisk remaining 1 tsp of flour into sour cream, whisk into tomato mixture and cook for 1 minutes, while stirring.
  • Pour over chicken; serve over pasta.
  • (Or mix sauce with pasta and serve with chicken.).

Nutrition Facts : Calories 776.8, Fat 32.1, SaturatedFat 11.6, Cholesterol 124.7, Sodium 731.8, Carbohydrate 79.3, Fiber 5.6, Sugar 5.2, Protein 41.6

PAPRIKA CHICKEN



Paprika Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 16

1 cup all-purpose flour, plus 2 tablespoons
2 tablespoons dried marjoram
3 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
One 3- to 4-pound chicken, cut into 8 pieces
3 large onions, chopped (about 4 cups)
1 tablespoon sugar
4 cloves garlic, thinly sliced
2 red bell peppers, diced (about 2 cups)
One 4.56-ounce tube tomato paste (about 1/2 cup)
2 cups chicken broth
1 teaspoon crushed red pepper flakes
2 cups sour cream
1/2 cup chopped fresh dill

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



Paprika Chicken image

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

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

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

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN



Sheet-Pan Paprika Chicken With Tomatoes and Parmesan image

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon Espelette pepper or smoked hot paprika (pimentón)
1 teaspoon dried oregano
1 pint cherry tomatoes (preferably different colors), halved
1 poblano chile or 1 small green bell pepper, thinly sliced
1 cup thinly sliced sweet bell peppers (red, yellow or orange)
1/3 cup grated Parmesan
1/4 cup chopped fresh parsley, for serving
Freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
  • In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
  • Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
  • Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
  • Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

PAPRIKA ROAST CHICKEN WITH SWEET ONION



Paprika Roast Chicken With Sweet Onion image

This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009).

Provided by blucoat

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 tablespoon honey (optional)
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne (depending on how much spice you like)
1 1/2 teaspoons salt
1 teaspoon pepper
1 whole chickens, cut into serving pieces (about 3 1/2 pounds) or 3 1/2 lbs of cut chicken pieces (like chicken thighs or quarters)
1 sweet onion, cut into 1/2-inch wedges

Steps:

  • Preheat oven to 500°F with rack in upper third.
  • Mix oil with honey (if using), spices, salt, and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish. (If you have the time, let the chicken marinate for a while).
  • Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Nutrition Facts : Calories 534.6, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 734.9, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 38.7

PAPRIKA ROAST CHICKEN WITH SWEET ONION



Paprika Roast Chicken with Sweet Onion image

Provided by Ian Knauer

Categories     Chicken     Onion     Roast     Quick & Easy     Dinner     Cinnamon     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
1 sweet onion, cut into 1/2-inch wedges

Steps:

  • Preheat oven to 500°F with rack in upper third.
  • Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
  • Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

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