Chicken Papadoris Recipes

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CHICKEN PAPRIKASH



Chicken Paprikash image

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

Provided by ErinWebster

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 4

Number Of Ingredients 13

3 eggs, beaten
½ cup water
2 ½ cups all-purpose flour
2 teaspoons salt
¼ cup butter
1 ½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 ½ cups water
1 tablespoon paprika
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

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.

Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g

CHICKEN PAPADORIS



Chicken Papadoris image

This is an excellent light curry dish to be served over cooked rice. I developed this recipe in Palm Springs, CA and it has been a big success with everyone who has tried it. The recipe name is very original as I named it after some friends of mine. Her name was "Doris" and I called her husband "Papa". Therefore, "CHICKEN PAPADORIS". You can also use chicken drumettes, wings or thighs.

Provided by William Uncle Bill

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts, cut into bite size pieces
4 tablespoons butter or 4 tablespoons margarine
1 medium onion, finely chopped
4 garlic cloves, minced
1/4 cup pine nuts, lightly roasted
2 tablespoons soy sauce
2 teaspoons Hungarian paprika
14 fluid ounces good quality coconut milk
1/4 teaspoon ground cumin
1 teaspoon curry powder (of your choice)
2 teaspoons tapioca or 2 teaspoons cornstarch
1/4 cup cold water

Steps:

  • Remove all fat from chicken breasts and discard.
  • Cut chicken breasts into bite size pieces.
  • In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent.
  • Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
  • Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally.
  • In a cup, mix together tapioca starch and water until dissolved.
  • Near the end of cooking the chicken and while sauce is bubbling, add cornstarch mixture, small amounts at a time, stirring constantly until the sauce thickens.
  • Use only enough tapioca mixture so that the sauce has the consistency of gravy.
  • Adjust seasonings to taste.

GUACAMOLE CHICKEN MELT



Guacamole Chicken Melt image

Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled.

Provided by Jenn Horton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 teaspoons Creole-style seasoning
2 avocados, peeled and pitted
1 tablespoon fresh lime juice
1 small tomato, diced
2 tablespoons finely chopped red onion
garlic powder to taste
salt and pepper to taste
4 slices pepper jack cheese

Steps:

  • Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
  • Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
  • Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
  • Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 11.8 g, Cholesterol 83.7 mg, Fat 31.4 g, Fiber 7.3 g, Protein 28.5 g, SaturatedFat 8.1 g, Sodium 441.1 mg, Sugar 1.8 g

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