Dutch Oven Polish Chicken Paprikasz Recipes

CHICKEN PAPRIKASH

Steps:

• Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm., Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter., Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.

CHICKEN PAPRIKASH

Steps:

• Adjust oven rack to lower-middle position; heat oven to 300°F Season on both sides of chicken liberally with salt and pepper.
• Heat oil in large Dutch oven over medium- high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken thighs and transfer to plate; set aside. When chicken has cooled, remove and discard skin (see note in above description). Discard all but 1 tbsp fat from pan.
• Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red and green pepper and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tbsp paprika, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoons salt. Add chicken and accumulated juices, submerging chicken in vegetables; bring to simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, about 30 minutes. Remove pot from oven, (At this point, stew can be cooled to room temperature, transferred to airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.).
• Combine sour cream and remaining 1/2 tbsp paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream, then stir mixture back into sauce in pot. Spoon enriched sauce and peppers over chicken, sprinkle with parsley, and serve immediately.
• You may serve over mashed potatoes, noodles, or rice. ( I used rice).

CHICKEN PAPRIKASH (POPPERKOSH)

Steps:

• Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat.
• *If sauce is too thin thicken with flour after adding sour cream and regaining temperature.
• Serve over cooked egg noodles or rice.

CHICKEN PAPRIKASH

Steps:

• Melt Butter in a large pot or dutch oven.
• Stir in Paprika to butter.
• Sautee the onions in the paprika butter solution, then temporarily remove them.
• It may be necessary to add an additional Tablespoon of butter to the solution.
• Brown the chicken in the butter.
• Add the chicken broth, re-add the onions and simmer for one hour, covered.
• After the solution is fully cooked, add in the sour cream.
• You may also add in the flour to thicken the gravy.
• This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
• This meal is exceptionally filling with the Spaetzels.

DUTCH OVEN POLISH CHICKEN PAPRIKASZ

Steps:

• 1. Wash chicken. Place chicken in plastic container. Add 1/3 cup paprika, 1 tbs salt, 1 tbs pepper. Cover and let martinate 1-2 hours at room temp.
• 2. Roughly chop onions and bell peppers into mid-size chunks. Melt 3 tbs butter in dutch oven over medium heat. Add onions, cover and cook for 10 minutes.
• 3. Uncover, give onions a good stir. Add bell peppers. Give another good stir, cover and let cook for 10 minutes. In the meantime, heat 2 tbs olive oil in pan and brown chicken on both sides.
• 4. Peel and roughly chop garlic. Add chicken and garlic to dutch oven. Stir, cover and let cook 10 minutes.
• 5. Add tomato, 1/4 cup paprika, 1 tsp salt and 1 tsp pepper. Stir, cover, and let cook 25 minutes over low - medium heat.
• 6. After 25 minutes, stir. Taste. Add more salt and paprika if needed. Cover and let cook about 15 more minutes, or until chicken is cooked through.
• 7. In mixing bowl, whisk thouroughly flour and about 3/4 cup of hot liquid from dutch oven. While whisking, pour in the chicken broth. When no more flour chunks appear, pour it all back into dutch oven.
• 8. OPTIONAL: Add 1 tablespoon sour cream (or more, if you like more).
• 9. Turn off heat, cover and let sit for about 30 minutes. Serve over mashed potatoes, egg noodles or rice. Enjoy!