Old World Chicken Paprika Recipes

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PAPRIKA CHICKEN



Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

CHICKEN PAPRIKA



Chicken Paprika image

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

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

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

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)



Authentic Chicken Paprikash (Paprikás Csirke) image

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h

Number Of Ingredients 14

2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor))
3 pounds chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced ((optional) )
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
2 cups Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth))
or Aneto low sodium chicken broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat))
1/4 cup heavy whipping cream

Steps:

  • Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
  • Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
  • In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
  • Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

OLD WORLD CHICKEN AND VEGETABLES



Old World Chicken and Vegetables image

I'm all about trying new recipes, I found this in one of my cookbooks for the crock pot thought I would try it.Awesome recipe my family loved it and yes, my husband is a very picky eater and he like it. ENJOY!

Provided by Brenda Smith

Categories     Chicken

Time 8h25m

Number Of Ingredients 10

1 Tbsp dried oregano
1 tsp salt, divided
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
2 medium grenn bell peppers, cut into thin strips
1 small yellow onion, thinly sliced
1 cut-up whole chicken (about 3 pounds)
1/3 c ketchup
hot cooked egg noodles

Steps:

  • 1. Combine oregano, 1/2 teaspoon salt,paprika,garlic powder and black pepper in small bowl; mix well
  • 2. Place bell peppers and onion in CROCK-POT slow cooker. Add chicken thighs and legs, and sprinkle with half of oregano mixture. Add chicken breasts, and sprinkle on remaining oregano mixture. Cover; cook on LOW 8 hours or on HIGH 4 hours. Stir in ketchup and remaining 1/2 teaspoon salt.
  • 3. Serve chicken and vegetables over noodles.

SLOW COOKER OLD WORLD CHICKEN AND VEGETABLES



Slow Cooker Old World Chicken and Vegetables image

My family (even the little ones) really like this dish. It is simple to prepare and very tasty. Although the recipe says to cook 8 hours, I usually cook 4 to 5 hours on low. My slow cooker must usually run hot.

Provided by Lynn S.

Categories     Chicken Breast

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 medium green bell peppers, cut into thin strips
1 small yellow onion, thinly sliced
4 chicken breasts, bone in
1/3 cup ketchup
egg noodles or rice, hot cooked

Steps:

  • Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.
  • Place bell peppers and onion in slow cooker.
  • Add chicken; sprinkle with the oregano mixture.
  • Cover; cook on LOW 8 hours or on HIGH 4 hours.
  • Stir in ketchup and remaining 1/2 teaspoon of salt.
  • If desired, cut chicken and let it sit in the sauce, for a half hour or so before serving, to absorb the flavor.
  • Serve chicken and vegetables over hot cooked noodles or rice.

Nutrition Facts : Calories 292.9, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 898.6, Carbohydrate 10.6, Fiber 2, Sugar 6.8, Protein 31.5

OLD WORLD CHICKEN PAPRIKA



Old World Chicken Paprika image

This recipe comes from an old New York restaurant, Luchow's. I had this identical recipe in a restaurant specilizing in Hungarian cuisine! This recipe only calls for moderate amounts of sour cream. Serve with couscous to sop up the delicious sauce.

Provided by patriciafulda

Categories     One Dish Meal

Time 1h5m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 12

2 chicken breasts
3 chicken drumsticks
3 chicken thighs
1 teaspoon salt
1/2 cup butter (not margarine)
1 tablespoon Hungarian paprika
1 medium yellow onion, peeled and diced
1 tablespoon heavy cream
2 teaspoons flour
1 1/2 cups chicken stock
1 cup regular sour cream
1 1/2 tablespoons freshly chopped dill (no stems) or 1 1/2 teaspoons dried dill (do not omit)

Steps:

  • Wash the chicken parts, pat dry, and sprinkle with salt. Let rest for half an hour.
  • Melt butter in heavy kettle or Dutch oven and stir in diced onion. Cook over low heat until onion is transparent but not browned. Stir in paprika and toast over low heat for 5 minutes.
  • Add chicken pieces, skin side down, in one layer and cook over medium heat until chicken is golden brown. Turn chicken and brown other side. Remove browned chicken and brown any remaining pieces.
  • Add all chicken to kettle or Dutch oven, cover and cook over medium heat for 30 minutes. (Chicken will not be quite done at this point.).
  • Pour heavy cream over chicken, sprinkle on flour, and stir. Add chicken broth, bring to a boil, and simmer chicken, covered, for 15 minutes.
  • Remove from heat, and stir in sour cream. Return to heat and simmer gently for 1-2 minutes until sour cream is combined but not curdled.

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  • Chop your onions and garlic. Once the chicken is seared on both sides, remove it to a plate and add onions into the same pan (if too much fat has accumulated in a skillet, remove some of it so you are left with approx 1 tablespoon of fat). Saute onions until translucent, for about 5 minutes.
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