Sweet Paprika Chicken Recipes

CHICKEN PAPRIKA

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.

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
• Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
• In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
• Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
• Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
• Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

SWEET PAPRIKA CHICKEN

Steps:

• Heat oil in large non-stick pan, add onion and cook for 2 minutes on medium-high heat.
• Add paprika and cook, stirring, for 2 more minutes.
• Sprinkle chicken with salt and pepper, add to pan.
• Brown each side.
• Reduce heat to medium; whisk 3 tsp of the flour into the milk and pour into the pan; stir and bring to a simmer.
• Reduce heat to medium-low, cover pan and simmer for 10 minutes.
• Stir in red or green peppers and tomatoes, cover and simmer for 10 minutes or until chicken is no longer pink.
• Cook pasta, drain.
• Remove chicken to plate.
• Reduce heat to low.
• Whisk remaining 1 tsp of flour into sour cream, whisk into tomato mixture and cook for 1 minutes, while stirring.
• Pour over chicken; serve over pasta.
• (Or mix sauce with pasta and serve with chicken.).

PAPRIKAS CSIRKE HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Melt the butter in a large pot or Dutch Oven and brown the chicken on both sides, 6-7 minutes. Transfer the cooked chicken to a plate and set aside.
• In the same pot, add the onions and fry until golden brown, 5-6 minutes. Add the garlic, bell pepper and tomatoes then sautee another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper.
• Return the chicken to the pot and place it back over medium heat. Pour in the chicken broth until the meat is mostly covered. Bring to a slow boil. Cover, reduce the heat to medium-low and simmer for 30 minutes. Remove the chicken and transfer to a plate.
• In a small bowl, stir the flour into the sour cream and whipping cream to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps from forming. Bring the sauce to a simmer for a couple of minutes until thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
• Serve chicken paprikash sprinkled with chopped chives alongside German Spaetzle noodles.