Chicken Paprikash Over Noodles Recipes

CHICKEN AND NOODLES PAPRIKA

Steps:

• Cook and drain noodles as directed on package, omitting salt.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
• In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.

CHICKEN PAPRIKASH WITH SPAETZLE

Steps:

• OK let's be Hungarian.
• Firstly 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. (I've since learned how to spell Nokedli.).
• Start by heating the oil in a large pot and browning your chicken parts.
• Remove the chicken and add the butter or margarine to the pot.
• Sauté the onion in the melted butter until transparent.
• Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
• Chicken should be very tender and about to fall off bones.
• Remove chicken to bowl.
• Add enough fresh water to pot to bring back to original level.
• Check flavor of broth.
• If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
• Bring broth to boil.
• Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
• Now comes the tricky (and boring) part.
• Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
• Spaetzle is cooked when it floats on surface.
• You may need to remove some to get it all in the pot.
• With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
• At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
• The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
• One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.

CHICKEN PAPRIKASH

Steps:

• Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
• Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
• Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
• Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
• Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

CHICKEN PAPRIKA WITH NOODLES

Steps:

• Place chicken, onion, tomato, broth, salt and paprika in a heavy pot; bring to a gentle simmer over medium-low heat. Cook, partially covered, until chicken is cooked through, about 30 to 40 minutes.
• While chicken mixture is cooking, cook noodles according to package directions. Add cabbage to noodle pot about 5 minutes before noodles will be done cooking so they can boil together; drain.
• When chicken is cooked through, combine flour with 2 tablespoons water until it forms a paste; add about 3/4 cup cooking liquid to flour mixture bowl and mix well. Stir flour mixture into chicken mixture and simmer until liquid thickens, about 10 minutes. Remove from heat; stir in sour cream.
• To serve, spoon chicken mixture over noodle mixture. Yields about 2/3 cup chicken and 2/3 cup noodles/cabbage per serving.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

EASY HUNGARIAN CHICKEN PAPRIKASH

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.

RACH'S QUICK + EASY CHICKEN PAPRIKASH WITH EGG NOODLES

Steps:

• Remove skin and bones from chicken and shred the chicken into bite-sized pieces with your hands
• Heat a Dutch oven or pot over medium heat with EVOO, 3 turns of the pan, and add onions and season with salt and pepper, soften 5 to 7 minutes, add garlic and stir 2 minutes more, add paprika and stir, add tomatoes, roasted peppers, and broth or stock and bring to a bubble
• Add chicken and let simmer for 20 minutes
• Stir in sour cream to finish
• Meanwhile, bring a large pot of water to a boil and cook egg noodles 1 minute less than package directions
• Reserve ½ cup water and drain, return to hot pot with butter and water and about ⅔ of herbs
• Toss 1 minute
• Serve chicken on egg noodles and top with remaining herbs

CHICKEN PAPRIKASH OVER NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat oil in a large saucepan over medium heat. Add chicken; cook and stir until juices run clear, 8 to 10 minutes.
• Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth.
• Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan; stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley; cook over medium heat until sauce thickens, about 5 minutes.
• Stir mushrooms into the sauce; add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.

DUMP-AND-BAKE CHICKEN PAPRIKASH AND NOODLES

Steps:

• Preheat oven to 425 degrees F. Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
• In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, sour cream, paprika and salt until smooth and completely combined. Stir in the uncooked noodles, onion, uncooked chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Remove the cover from the dish. Return dish to the oven (uncovered) and bake for for 10 more minutes (or until pasta is tender, chicken is cooked through, and sauce has thickened).
• Give it a good stir, dust with sprinkling of smoked or spicy paprika, and garnish with chopped fresh parsley or dill.

HUNGARIAN CHICKEN PAPRIKASH OVER EGG NOODLES CCSIRKEPAPRIKáS)

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 information: YIELD: 6 servings Amount Per Serving: CALORIES: 595TOTAL FAT: 23.5gSATURATED FAT: 13.3gCHOLESTEROL: 163.8mgSODIUM: 1019.9mgCARBOHYDRATES: 49.2gFIBER: 3.5gSUGAR: 7.3gPROTEIN: 44.2g