Chicken And Paprika Stew Recipes

PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pierogies
• Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
• Add the bacon and cook until brown and crisp, about 2-3 minutes
• Season chicken pieces with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes
• Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves, and cook for about 4-5 minutes, until the veggies are tender
• Make a well in the middle of the pan and add 2 tablespoons of EVOO
• Add the flour to the EVOO and mix to form a paste
• Add the white wine, scraping up all of the brown bits on the bottom of the pan
• Add the chicken stock and tomatoes, and cook for about 20 minutes until the stew has thickened
• While the stew is cooking, cook the pierogies according to the package directions
• Drain and coat lightly with EVOO so they do not stick together
• Heat a medium-size nonstick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell
• Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side
• Serve the stew in large bowls topped with a tablespoon or so of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley
• Place the pierogies on top of the stew and eat!

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.

SMOKED PAPRIKA CHICKEN, KALE, AND BEAN STEW

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken thighs, onion, and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes.
• Stir borlotti beans, tomatoes, and chicken bouillon cube into the pot. Cook and stir until flavors combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.

INSTANT POT CHICKEN PAPRIKASH

Steps:

• Turn Instant Pot to saute.
• While Instant Pot is heating, take chicken and trim skin and fat. (Optional, but I find that chicken skin gets a bit rubbery in the Instant Pot).Season chicken liberally with salt and pepper on both sides and set aside.
• Drizzle in about a tablespoon of olive oil. Place chicken in Instant Pot and brown, about 3 minutes per side. Remove chicken and place on a plate.
• Add the onions and garlic and saute for 2 minutes. Add in the sliced red bell pepper and continue to cook, another 2 minutes.
• Add in 3 tablespoons of paprika and stir well to coat. Stir in 1/2 tsp saltPour in the chicken broth and scrape up any browned bits with a wooden spoon.
• Place chicken in the Instant Pot and nestle down into the liquid.
• Turn saute feature off.Cook on high pressure for 20 min.Let pressure naturally release for 10 minutes, and then turn the valve to release the rest of the pressure.
• Remove about a 1/4 cup of the liquid and mix in the arrowroot (or cornstarch) and pour back into the pot. Turn on saute and stir slowly until the liquid thicken.
• Add in the lemon juice. Turn off saute.Slowly mix in the sour cream.Stir in half the parsley. Reserve the rest for a garnish.
• Taste, and add salt & pepper if desired.Serve over hot egg noodles, rice, or mashed potato

CHICKEN AND PAPRIKA STEW

Steps:

• Season the chicken with salt, pepper and 1 tablespoon of the paprika.
• Heat oil in a Dutch oven over medium high heat. Add onions and remainder of paprika and cook until wilted, about 3 to 4 minutes. Add peppers and cook, stirring occasionally, 5 minutes more. Add chicken and cook, stirring occasionally until chicken is browned on all sides, about 8 minutes.
• Stir in broth and thyme and simmer 15 minutes until chicken is cooked through.
• In a small bowl combine flour with sour cream. Reduce heat to low under the Dutch oven. Stir in the sour cream mixture and cook over low, to prevent curdling, about 5 minutes until thickened. Sprinkle with parsley just before serving.

ROSEMARY-PAPRIKA CHICKEN AND FRIES

Steps:

• Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
• Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
• Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
• Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.