Best Austrian Paprika Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN PAPRIKASH WITH SPAETZLE



Chicken Paprikash with Spaetzle image

When my folks originated from Austria in the early 1900s, they brought many of the recipes they enjoyed in the old country. This wonderful dish is one of them.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

1 jar (16 ounces) whole onions, drained
4 tablespoons butter, cubed
1 large onion, chopped
1/2 cup all-purpose flour
2 tablespoons paprika, divided
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1-1/4 cups chicken broth
1 cup sour cream
3 tablespoons capers with juice
SPAETZLE:
1-1/2 cups all-purpose flour
2 large eggs, lightly beaten
1/2 cup whole milk
3/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon butter, melted

Steps:

  • In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.

Nutrition Facts : Calories 450 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 987mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH



Authentic Hungarian Chicken Paprikash image

I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.

Provided by Dories Lori

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 big onion, diced (huge)
1 green pepper, diced
1/2 lb mushroom, sliced
2 tablespoons Hungarian paprika
1 1/2 teaspoons ground caraway
salt
black pepper
10 skinless chicken thighs, fat traces removed
4 plum tomatoes, diced
2 cups chicken stock, approx
3/4-1 cup sour cream

Steps:

  • In a large pot, heat the oil and sauté the onion until translucent.
  • Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
  • Cook until the mushrooms are just softened.
  • Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
  • Stir and add the chicken thighs and mix.
  • Add the tomatoes and enough stock to mostly cover the chicken.
  • Cover and simmer slowly for approximately 45 minutes.
  • The chicken should be falling off the bone, very tender.
  • Remove the chicken to a deep serving plate that has been warmed.
  • Reduce the stock a bit if it looks like it will be too much sauce.
  • Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
  • Heat until hot, but Do Not Boil.
  • Pour the sauce over the chicken, and serve over buttered egg noodles.
  • Miscellaneous Notes:.
  • Use 8 thighs if very large. "Bone in" is great.
  • Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
  • The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

Nutrition Facts : Calories 367.1, Fat 20, SaturatedFat 7.1, Cholesterol 132.6, Sodium 281.7, Carbohydrate 14.3, Fiber 3.1, Sugar 5.8, Protein 33.5

CHEF JOHN'S CHICKEN PAPRIKASH



Chef John's Chicken Paprikash image

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

8 (5 ounce) bone-in, skin-on chicken thighs
salt to taste
2 tablespoons olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 teaspoons all-purpose flour
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ cup sweet Hungarian paprika
1 pinch cayenne pepper
2 cups chicken broth
⅔ cup sour cream, room temperature
¼ cup heavy whipping cream

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

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

Related Topics