Best Grandpas Chicken Paprika Recipes

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

CHICKEN PAPRIKAS -- HUNGARIAN OLD STYLE

Steps:

• 1. Melt the shortening over medium in a large fry pan or skillet. (I use an electric skillet).
• 2. Add the chopped onion & brown. Then add chicken parts, patted dry, with salt & pepper on them. Cook skin side down about 5-7 minutes, until getting golden, then turn over & brown for another 5 mins. Sprinkle with fresh black pepper or add peppercorns & some salt. Updated NOTE: I am told that adding the paprika when you are browning the onions gives it more flavor. I did this today when I made it (8/4/13) and it came out beautifully. I added the paprika with the onions, some more w/ the chicken, and then recipe is the same.
• 3. Turn chicken back to skin side down (I use tongs so it doesn't splash) & then add water & 2-3 TBS Hungarian paprika. (NOTE: I use 1 cup of water & 1/2 cup of white wine. This is not the authentic Hungarian way, but I think it adds wonderful flavor.) I also add mushrooms b/c I love them, but this is my own taste.
• 4. Simmer on low-med for about 1.5 - 2 hours. Turn chicken over occasionally. The most difficult part of this dish is how great it smells as you have to wait for it to be done! You can add a little bit more water and/or wine, if you like.
• 5. When chicken is nice & tender, remove and let cool off a bit (I cool it in a large Dutch oven). When you're able to touch it without scalding your fingers, remove the meat from the bones & skin. (You don't have to do this, you can serve the chicken pieces whole, I just like it better this way). Leave any juice that came off from the chicken in the Dutch Oven.
• 6. Meanwhile, add 8 oz (half container) of sour cream to the onion & drippings in the fry pan & mix well. I add at least 1 more TBS paprika. Keep heat on low & do not let it boil! Add the chicken back in. I like fresh parsley to be added at this point, too.
• 7. I then cook egg noodles, using the same Dutch Oven, that may have some of the chicken juice in it. Either serve w/ individual platters of noodles & then the chicken poured on top. Or... I cook the noodles about 3 minutes less than package calls for & then I pour the chicken mixture over top about half of the noodles, mix, add more noodles, more chicken, stir, etc. until it's the consistency I want. I don't always use the whole package of noodles. I just like the noodles & chicken all mixed together, but most people like it poured over top instead. Sprinkle with fresh ground black pepper. Enjoy!

CHICKEN PAPRIKA

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

CHEF JOHN'S CHICKEN PAPRIKASH

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.