CHICKEN PAPRIKASH
Simple yet satisfying, chicken paprikash is a Hungarian recipe made with chicken browned in butter and cooked with onions and paprika, then finished with a little sour cream mixed in. Serve over dumplings or noodles.
Provided by Elise Bauer
Categories Dinner Budget Chicken Paprika
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Salt the chicken pieces: Sprinkle the chicken well with salt and set aside at room temperature.
- Slice the onions: Slice the onions lengthwise (top to root).
Nutrition Facts : Calories 533 kcal, Carbohydrate 18 g, Cholesterol 248 mg, Fiber 3 g, Protein 53 g, SaturatedFat 11 g, Sodium 434 mg, Sugar 8 g, Fat 27 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
EASY HUNGARIAN CHICKEN PAPRIKASH
An easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika... Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!
Provided by Tara Kuczykowski
Categories Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
- In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
- Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
- Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
- Season to taste with additional salt, and serve immediately over broad egg noodles.
Nutrition Facts : Calories 595 calories, Carbohydrate 49.2 grams carbohydrates, Cholesterol 163.8 milligrams cholesterol, Fat 23.5 grams fat, Fiber 3.5 grams fiber, Protein 44.2 grams protein, SaturatedFat 13.3 grams saturated fat, Sodium 1019.9 milligrams sodium, Sugar 7.3 grams sugar
EASY CHICKEN PAPRIKASH
When my husband studied Hungarian in the Army, I made him the chicken and onions dish known as paprikash. We serve ours over rice or buttered noodles. -Susan Wildman, Haslett, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.
Nutrition Facts :
QUICK CHICKEN PAPRIKASH
Quick Chicken Paprikash
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet heat oil over medium-high heat. Add chicken and onion; cook about 4 minutes or until chicken is starting to brown, stirring occasionally. Sprinkle with paprika, salt, and black pepper. Cook and stir for 1 minute more.
- Stir in tomatoes, broth, and the 1/3 cup banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, for 5 minutes.
- Increase heat to medium-high. Cook, uncovered, for 4 to 6 minutes or until mixture is slightly thickened, stirring frequently. In a small bowl stir together sour cream and flour; stir into chicken mixture. Cook and stir until thickened and bubbly.
- Serve chicken mixture over hot cooked noodles. If desired, garnish with additional banana peppers.
Nutrition Facts : Calories 300 kcal, Carbohydrate 29 g, Cholesterol 117 mg, Protein 24 g, SaturatedFat 3 g, Sodium 650 mg, Sugar 4 g, Fat 10 g, UnsaturatedFat 6 g
QUICK AND LIGHT CHICKEN PAPRIKASH
Make and share this Quick and Light Chicken Paprikash recipe from Food.com.
Provided by CallMeBubbles
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a large nonstick skillet and heat over medium-high heat. Saute onion for three minutes. Add the chicken and cook until heated through (about 5 minutes).
- Reduce heat to medium. Stir in remaining ingredients. Cover and cook for 3 minutes. DO NOT ALLOW TO BOIL.
- Serve over rice, pasta or baked potatoes.
PAP'S CHICKEN PAPRIKASH
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken paprikash: Preheat the oven to 400 degrees F.
- Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
- Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
- Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
- For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
- Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
- Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
- Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.
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