Best Braised Paprika Chicken Recipes

BRAISED PAPRIKA CHICKEN

Steps:

• Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
• Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
• Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
• Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

BRAISED CHICKEN THIGHS WITH TOMATOES AND SMOKED PAPRIKA

Steps:

• Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
• Heat oil in a Dutch oven or deep ovenproof skillet over medium-high heat. Add half the chicken and cook until golden brown, 4 to 5 minutes on each side. Transfer to a plate. Cook remaining chicken and transfer to plate. Combine onions and carrots in pan. Add remaining salt and sauté about 6 minutes. Add garlic, bay leaves and sherry; cook 2 minutes, scraping pan to loosen browned bits. Add paprika, chili powder, oregano and cayenne and stir until vegetables are coated with spices.
• Preheat oven to 325°F.
• Add tomatoes (using your fingers to break them up) and their juice and cook 2 minutes. Return chicken to pan; cover and bake 2 1/2 hours. Serves 4.

BRAISED PAPRIKA CHICKEN

Steps:

• Preparation 1.Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper. 2.Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes. 3.Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes. 4.Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth. 5.When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired. Nutrition Per serving : 331 Calories; 14 g Fat; 4 g Sat; 5 g Mono; 116 mg Cholesterol; 17 g Carbohydrates; 35 g Protein; 4 g Fiber; 384 mg Sodium; 705 mg Potassium 1 Carbohydrate Serving Exchanges: 2 vegetable, 4 lean meat, 1 fat