Microwave Chicken Paprika Recipes
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
MICROWAVE CHICKEN PAPRIKA
Sometimes I add additional vegetables and I will use precooked chicken strips and add them with the juice.
Provided by Chef by Chance
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine juice, flour, paprika, and salt in a small bowl; set aside.
- Combine oil, onions, peppers, and garlic in a medium microwave safe bowl. Cover and cook on high for 1 minute.
- Add chicken strips and cook for 1 minute.
- Add juice mixture and cook 2-3 minutes until boiling.
- Stir, cover, and cook on medium-low (30%) for 15 minutes.
- Stir in sour cream and serve over hot rice.
Nutrition Facts : Calories 411.1, Fat 15.9, SaturatedFat 4.9, Cholesterol 78.9, Sodium 266.9, Carbohydrate 38.7, Fiber 3.5, Sugar 5.8, Protein 28.2
CHICKEN PAPRIKA
This is a family recipe that I have been eating all my life. It is a simple boiled chicken, and you make the sauce with the boiling liquid, served with egg noodles or rice.
Provided by BakerTeresa
Categories Poultry
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken breasts with salt, pepper, and 1 - 2 Tbsp of the paprika.
- Heat the oil in a large pot, sear the chicken breasts on one side, flip the chicken and add the onion and garlic.
- Let the onions sauté slightly, sprinkle with the rest of the paprika, and some more salt and pepper and cover with water.
- Bring to a boil, reduce heat and simmer until chicken is very tender (it can simmer up to a few hours, just add more water if it evaporates).
- Right before you are ready to serve, remove the chicken from the liquid and keep warm.
- To make the sauce, combine the sour cream and flour whisk until smooth. Once smooth, add some of the cooking liquid and whisk until there are no more lumps.
- Pour the mixture back into the cooking liquid, and boil until it thickens (if it doesn't thicken enough, repeat the flour/sour cream/cooking liquid mixture until it has the consistency of thick gravy).
- Remove bones from chicken breasts and cut into pieces and return to sauce.
- Serve it piping hot over egg noodles or rice.
Nutrition Facts : Calories 507.9, Fat 33.2, SaturatedFat 12.5, Cholesterol 118.1, Sodium 125.9, Carbohydrate 18.5, Fiber 3.4, Sugar 2.5, Protein 34.6
EASY CHICKEN PAPRIKA
I got this recipe from a Campbell's soup can. I didn't have high hopes for it, because it is really simple. But my boyfriend and roommate loved it. And my boyfriend compliments my cooking very sparingly. (He is too honest LOL) But he was licking his plate clean! I doubled the ground red pepper (cayenne). The original recipe called for 1/8 tsp. but I used 1/4 tsp. Unless you really don't like any kick to your food, go with the 1/4 tsp.
Provided by The Real Amylucha
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in skillet over medium-high heat.
- Cook chicken 10 minutes or until browned.
- Set chicken aside. Pour off fat.
- Add soup, sour cream, paprika and pepper to the pan. Heat to a boil.
- Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done, stirring occasionally.
- Serve over noodles or rice.
Nutrition Facts : Calories 199.6, Fat 8.5, SaturatedFat 4.7, Cholesterol 84.5, Sodium 107.7, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 28.1
CHICKEN PAPRIKA
When I was younger, my aunt would serve "Chicken and Dumplings". It was great! In fact, it was my wife's favorite meal. Well, I went to a buffet at a church having chicken and dumplings. It wasn't anything like Aunt Marie's "Chicken and Dumplings". It turns out that Aunt Marie was making Chicken Paprika and dumplings. Here is my version of the Austrian comfort food, Chicken Paprika.
Provided by franzcooks
Categories Toddler Friendly
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil or fat (don't use butter) in a heavy bottomed, eight quart stock pot over medium high heat.
- Sauté the chicken until browned on all sides. A four quart sauce pan can be used, but it may splatter.
- Remove the chicken and add the carrots, celery, and onions.
- Sauté these until the onions are translucent(about 4 minutes).
- Add the garlic and stir for another 30 seconds or until you get a strong garlic smell.
- Pour the wine into the pan (shedding a tear, of course) and stir until you can stick your nose over the pan and it doesn't burn. This means that most of the alcohol has cooked out.
- Return the chicken to the pot and add the stock and paprika. If the chicken is not covered in liquid, add water until it is.
- Stir to make sure all of the paprika is mixed in with the liquid. The liquid should have a deep red color. If not, add more paprika.
- Bring this to a boil.
- Once the liquid is boiling, reduce the heat to low and simmer for at least 2 hours. Feel free to stir every once in a while.
- After simmering, remove the chicken meat and bones (if any).
- Mix the flour and water together in a cup or bowl.
- Bring the remaining liquid and vegetables to a boil.
- Slowly whisk in the flour-water mixture until it thickens.
- Remove from the heat and whisk in the sour cream until it is dissolved.
- To serve, put the meat on a plate and pour the sauce over it. For an extra treat, check out the dumpling recipe!
- Cooking tip: Add Paprika to the thickening flour. It hasn't bit me yet.
Nutrition Facts : Calories 977.8, Fat 58.7, SaturatedFat 17.6, Cholesterol 250.2, Sodium 1041.7, Carbohydrate 36.8, Fiber 5, Sugar 4.7, Protein 67.6
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