Best Invigorating Paprika Chicken Recipes

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.

GOOD FRICKIN' PAPRIKA CHICKEN

Steps:

• Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
• Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
• Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
• Spoon sherry vinegar mixture over cooked chicken and serve.

PAPRIKA CHICKEN

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.

INVIGORATING PAPRIKA CHICKEN

Steps:

• Over medium heat in a Dutch oven or other heavy casserole, saute the onion in the hot chicken fat until it is lightly golden. Add the paprika and chicken parts and brown six minutes on each side.
• Add the salt, pepper, garlic, tomato and chicken broth; cover and simmer gently for one hour and 15 minutes.
• Remove the pan from the heat. Remove the chicken and place it in a warm serving dish.
• Simmer the remaining sauce, uncovered, for 10 minutes over low heat. Remove and cool to tepid. Skim off the fat. Stir in the sour cream. Add the chicken parts and warm them gently over low heat. Do not let the sauce boil or the sour cream will curdle.
• Serve with egg noodles or with spaetzle.