Looking for a recipe Chicken Paprikash?

Question

This is a Hungarian recipe similar to chicken and dumplings with lots of paprika

Answer 1

Chicken Paprikash

Recipe #231848 | 25 min | 10 min prep | SERVES 4 (

Ingredients

4 teaspoons paprika

4  boneless skinless chicken b*****s

1 tablespoon butter

cooking spray

1/4 cup onions, diced

1/4 cup dry white wine

1/4 cup chicken stock

8 ounces egg noodles

1/2 cup nonfat sour cream

Directions

1Coat chicken b*****s liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.

2When melted, add chicken b*****s and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.

3Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.

4Lower heat and add chicken b*****s back to the pan. Cover and simmer until chicken is tender; about 10 minutes.

5Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.

6Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.

7Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.

Rice Cooker Chicken Paprikash

Ingredients

3 tablespoons all-purpose flour

2 lbs chicken b*****s, cut into 1/2-inch strips

2 cups chopped onions(about 1 large)

1 1/4 cups chicken broth

2 tablespoons sweet Hungarian paprika

2 teaspoons bottled minced garlic

1 teaspoon salt

1 teaspoon fresh ground black pepper

1(8ounce)package presliced mushrooms

1 1/4 cups sour cream

Directions

1Hit cook and brown onions.

2Then combine flour and chicken in a medium bowl; toss well.

3Add chicken mixture to chopped onion, and brown lightly and then add next 6 ingredients (through mushrooms) into the pan. Hit cook.

4When it switches to warm, add the sour cream and mix and allow to heat for a few minutes while you get the rest of the dinner completed.

5Then serve it with either, noodles, rice or dumplings.

6Yield: 6 servings (serving size: 1 cup).

Light And Savory Chicken Paprikash Recipe

Add Step-by-Step Photos  Lor / All my dishes

4 months, 1 week ago

I happen to love this version of Chicken Paprikash and I hope you do too ;-) This is a great family night meal or potluck take along.

Prep:20m Cook:35m Servings:4  

Lor  



easyandlowcalchickendish  

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organicmam Ingredients  

4 chicken b*****s (white meat has less fat but if you enjoy the legs, thighs and wings, they work just as well)

1 large onion, chopped

1 celery rib, chopped

1 green or red bell pepper, chopped

1 medium apple, chopped

1-2/3 cups sliced fresh mushrooms

2 cups chicken broth (sodium reduced)

1/2 teaspoon dried thyme leaves

1/4 teaspoon caraway seeds (optional - I absolutelyl HATE the taste of caraway seeds)

2 cups uncooked medium width egg noodles

2 Tablespoons paprika

Note: I like to add a dash of Poultry Seasoning

3 Tablespoons tomato paste

2 Tablespoons plain nonfat yogurt or sour cream

Directions  

Coat a large frying pan with nonstick spray or drizzle with

olive oil.

Cook chicken b*****s thoroughly.

Add chopped onions, celery, bell pepper, apples and mushrooms.

Cook over medium heat, for 5-8 minutes, or until the chicken is completely cooked.

Stir in chicken broth, thyme, caraway seeds and egg noodles.

Bring to a boil.

Reduce the heat, cover and simmer for 8 to 10 minutes, or until the noodles are just tender.

Stir in the paprika and tomato paste.

Cover and simmer for 5 minutes.

Remove from heat, stir in the yogurt or sour cream and serve.

*I like to sprinkle freshly chopped parsley on top as a garnish.

Makes 4 servings.

Note: This recipe is easily doubled.

Answer 2

Chicken Paprikash

1 (2 to 3 pound) whole chicken, cut into pieces

2 tablespoons olive oil

salt and pepper to taste

1 cup chopped onion

1 tablespoon paprika

1/4 cup white wine

1/4 cup chicken broth

1/2 cup sour cream

In a 12-inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.

Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.

Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.

Chicken paprika with galushka:

Ingredients for 6 persons:

1,5 kg chicken legs

2 pcs onions

3 pcs tomatoes

2 pcs paprika

2 spoons flour

2 dl sour cream

salt

pepper

paprika powder

Vegeta

oil

water

2 pcs eggs

0,5 kg flour

Chicken paprika:

Wash and salt the chicken legs. Cut the onion, the tomato and the paprika into pieces. Put some oil in a fry-pan. Add the onion and fry it. Add the spices to the onion expect the paprika powder. Put the tomato and the paprika into the pan. Fry it for a minute and add the paprika powder. Pour 2-3 dl water on it and cover the fry-pan. Braise the chicken legs for an hour. We the meat is ready add some flour and the sour cream, mix it until it is smooth. Serve it with galuschka.

Galuschka:

Put 0,5 kg flour in a bowl. Add some salt and mix them. Add the eggs to the flour and add 2-3 spoons of oil and 2 dl water. Mix them until it is smooth. Tear it into boiling water. When it comes up to the top of the water cook it for a few minutes and take it out from the water

Paprikás Csirke

Hozzávalók (4-6 személyre)

1,5 kg bontott csirke

2 közepes hagyma

2 közepes zöldpaprika

1 kicsi paradicsom

2 dl tejföl

1 dl tejszín

8 dkg zsír

1 dkg pirospaprika

1 csapott evőkanál liszt

só

A kisebb csirkéket négy, a nagyobbakat nyolc darabba vágd, s az alapos mosás után jól csurgasd le. A felhevített zsíron pirítsd zsemleszínűre az apróra vágott vöröshagymát, majd gyorsan keverd el benne a pirospaprikát és öntsd fel 1/2 dl vízzel. 1-2 perc lassú forralás után tedd bele az összevágott csirkét, sózd meg és a húsokat időnként forgatva fedő nélkül párold. Amikor a hús külseje megfehéredett, add hozzá a feldarabolt zöldpaprika felét és fedő alatt, lassú tűzön párold tovább. A csirkéket időnként forgasd meg (hogy egyenletesen párolódjanak) és ha a lé elfő alóluk, mindig csak nagyon kevés vízzel pótold. Amikor a csirke már majdnem puha, a tejfölből és lisztből készíts habarást, azt szűrd a csirkéhez, majd a tejszínt hozzáadva főzd készre. Tálalás előtt a maradék zöldpaprikával és a szeletekre vágott paradicsommal díszítsd.

http://hungarianfoodrecipes.blogspot.com...

(*-*)

Answer 3

Here you are my fren:

1 whole chicken(cut into pieces)

1 medium onion(sliced)

2 tablespoons paprika

4 tablespoons butter

1 can chicken broth

4 tablespoons sour cream

1/2 cup flour (optional)

Directions

1Melt Butter in a large pot or dutch oven.

2Stir in Paprika to butter.

3Sautee the onions in the paprika butter solution, then temporarily remove them.

4It may be necessary to add an additional Tablespoon of butter to the solution.

5Brown the chicken in the butter.

6Add the chicken broth, re-add the onions and simmer for one hour, covered.

7After the solution is fully cooked, add in the sour cream.

8You may also add in the flour to thicken the gravy.

9This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.

10This meal is exceptionally filling with the Spaetzels.

recipe2:

1-3 lb chicken parts

1 medium onion, diced

1 tablespoon smoked paprika

2 tablespoons butter or margarine(your choice)

1 tablespoon oil

4-6 cups water

chicken bouillon cubes(not necessary with large amt of chicken) (optional)

1(8-16ounce)container sour cream

Spaetzle

2 cups all-purpose flour

2-6  eggs

salt and pepper

Directions

1OK let's be Hungarian.

2Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term.

3Start by heating the oil in a large pot and browning your chicken parts.

4Remove the chicken and add the butter or margarine to the pot.

5Sauté the onion in the melted butter until transparent.

6Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes.

7Chicken should be very tender and about to fall off bones.

8Remove chicken to bowl.

9Add enough fresh water to pot to bring back to original level.

10Check flavor of broth.

11If flavor is weak add enough bullion to produce a well flavored broth.

12Bring broth to boil.

13Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.

14Now comes the tricky (and boring) part.

15Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.

16Spaetzle is cooked when it floats on surface.

17You may need to remove some to get it all in the pot.

18With all spaetzle cooked and in pot you now add your sour cream to broth.

19The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).

20The sauce and spaetzle is the best part of this dish so be sure to make enough!

21They will be coming back for seconds on that part of the dish.

22One of the most surprising things about this dish is it actually tastes better the second day.

23If you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.

recipe 3; Hungarian Chicken Paprikash

1/2 cup flour

3 tablespoons Hungarian paprika(preferably Szeged)

salt

pepper

chicken pieces(b*****s, legs, or thighs, with bones)

3 tablespoons vegetable oil

1 cup chopped onions

1/8 teaspoon ground red pepper(cayenne)

2 cups chicken broth

1 cup sour cream

Directions

1Combine flour, 2 tbsp paprika, salt and pepper.

2Dredge chicken pieces in flour mixture.

3Reserve left over flour.

4Add oil to large dutch oven.

5Heat oil over medium high heat.

6Add chicken and brown on both sides, about 10 minutes.

7Remove chicken from pot.

8Add little oil to pot (if bottom appears to be too dry).

9Add onion, red pepper, 1 tbsp paprika, and salt.

10Saute until onion is tender, about 2 minutes.

11Return chicken to pot, and add enough chicken broth to cover.

12Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes.

13until chicken is done.

14Remove from heat and let paprikas cool down.

15combine reserved flour and 1/2 cup sour cream.

16Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.

17Add mixture to pot, stirring constantly.

18Simmer 5 minutes.

19Let cool down again and add remaining sour cream, stirring constantly.

20Sauce should be a very pale orange color (almost white).

21Cook about 1 minute until heated.

22Serve over homemade hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.