CHICKEN PAPRIKASH CASSEROLE
Chicken paprikash, a traditional Hungarian recipe, gets the casserole treatment in this flavorful dish. Chicken is combined with red bell peppers, Hungarian paprika and sour cream, then tossed with egg noodles to create a modern take on an old-school classic.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Cook noodles as directed on package; drain.
- Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Use slotted spoon to remove chicken from skillet.
- Add 2 tablespoons oil to skillet; add onions, bell peppers and garlic. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in paprika and flour; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Stir in chicken broth, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cream cheese and sour cream.
- Return noodles to pot they were cooked in; add cooked chicken and onion-bell pepper mixture. Stir to combine. Pour into baking dish.
- Cover with foil. Bake 20 to 25 minutes or until heated through.
- Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until lightly browned. Transfer to small bowl. Stir in parsley. Sprinkle bread crumb mixture over baked casserole, and serve.
Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/4 Cups, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN PAPRIKASH
Hungarian dish that my grandmother made. Good meal that just about everyone likes. Easy to make, although you will use alot of dishes. Spatzels make the meal!
Provided by Russ Wells
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook slowly 8 slices of Bacon in electric skillet until crisp and brown.
- Remove the bacon strips and add 1/4 cup of finely chopped onion.
- Cook Onion until transparent.
- Remove onion from skillet.
- Cut Chicken breast into serving size pieces of chicken.
- Cut 1 breast into thirds.
- In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika.
- Shake to mix ingredients.
- Place chicken in bag, shake to coat.
- Brown chicken in bacon grease.
- Reduce heat and add 2 cups of chicken stock or bullion.
- Cover pan and cook chicken until tender.
- In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour.
- Heat until mixture bubbles.
- Stir constantly.
- Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika.
- When throughly heated, low heat.
- Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce.
- When sauce and sour cream are mixed add crushed bacon and onion to sauce.
- Pour sauce over chicken in the skillet.
- Heat 3-5 minutes.
- Turn off heat and let it sit for 1 hour.
- Reheat before serving.
- Sprinkle with paprika.
- Serve over Spatzle.
- Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt.
- Add water to mixture to create a very thick batter that will break with a spoon.
- Drop small amounts of batter (spoon size) into boiling salted water.
- Boil gently for 5-8 minutes.
- Drain and toss with butter so they won't stick together.
CHICKEN PAPRIKASH
This Hungarian favorite traditionally browns the chicken and onions in bacon drippings. We've used vegetable oil instead to streamline the recipe and make it easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 15 minutes or until brown on all sides; remove chicken from skillet.
- Cook onions and garlic in oil in skillet over medium heat about 3 minutes, stirring occasionally, until onions are crisp-tender; drain oil from skillet.
- Stir broth, paprika, salt, pepper and tomato into onion mixture in skillet; loosen brown particles from bottom of skillet. Return chicken to skillet. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
- Stir in bell pepper. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
- Skim fat from liquid in skillet. Stir sour cream into liquid in skillet. Heat over medium heat just until hot. Serve with chicken.
Nutrition Facts : Calories 380, Carbohydrate 9 g, Cholesterol 110 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 580 mg
PAPRIKASH HOTDISH
Paprikash is a Hungarian dish that consists of chicken, tons of onions and a creamy paprika sauce. It's really comforting. This version takes the best part of a hotdish, the tots on top, and puts it all together for a hot, cozy, casserole take on paprikash.
Provided by Molly Yeh
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet, melt the butter over medium-high heat. Add the carrots, onion, a good pinch of salt and a few turns of pepper and cook, stirring, until the carrots and onion are soft, about 10 minutes. Add the garlic, paprika, tomato paste and cayenne and cook for 1 more minute.
- Stir in the flour so that it gets evenly distributed and cook for 1 more minute. Add the wine and stir until thickened. Then add half of the stock, stirring constantly until thickened, and repeat with the other half. Then stir in the heavy cream. Add the chicken, season with salt and pepper and cook, stirring often, until it's cooked through and no longer pink, 15 minutes. Stir in the peas. Taste and adjust the seasonings as desired.
- Transfer the mixture to an 11-by-8-inch baking dish (see Cook's Note) and cover with the Tater Tots, arranging them snugly and neatly. Season with salt and pepper. Bake until the tots are golden brown. Begin checking for doneness at 30 minutes. Let cool slightly, sprinkle parsley on top and serve!
- Or, if not baking immediately, let cool slightly, cover tightly with plastic and refrigerate or freeze until ready to cook. It'll last 2 days in the refrigerator and 3 months in the freezer. Just bring to room temperature before baking.
AUNT SARA'S CHICKEN PAPRIKASH
My Godmother makes the 'absolute best' chicken paprikash in the world. The reason....she adds veggies to the chicken while she's stewing it! The sour cream gravy actually tastes like something when you're eating it. It's not just onions, paprika and sour cream. Hope you like it, we sure do! We've enjoyed this recipe for 50 years!!! Comfort food at its best!!!! YYYUUUMMM!!!!!
Provided by Chef53Kathy
Categories One Dish Meal
Time 1h50m
Yield 3 quarts, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Lightly flour the chicken and brown in the oil.
- Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
- Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
- Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.
- Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
- Bring 4 quarts of water to a boil and make the dumpling dough.
- In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
- Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!
Nutrition Facts : Calories 1077, Fat 55.4, SaturatedFat 23.1, Cholesterol 320.2, Sodium 2878.4, Carbohydrate 81.8, Fiber 7.5, Sugar 7.5, Protein 62.1
CHICKEN PAPRIKASH
Make and share this Chicken Paprikash recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray deep skillet with cooking oil spray.
- Saute onion until tender.
- Add chicken to pan and saute briefly on both sides.
- Remove chicken to a plate.
- Pour chicken broth into skillet and scrape bits from surface.
- Add paprika and pepper.
- Return chicken to pan.
- Add tomatoes and peppers.
- Cover the skillet and simmer about 20 minutes or until chicken is cooked.
- Mix 2 tbsps.
- of the pan juices into sour cream and slowly add to the pan mixing with juices.
- Arrange chicken on a serving plate with sour cream over each piece.
Nutrition Facts : Calories 180.3, Fat 2.1, SaturatedFat 0.6, Cholesterol 69.9, Sodium 102.7, Carbohydrate 10, Fiber 1.8, Sugar 4.5, Protein 29.7
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- Season your chicken with salt and pepper on both sides. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side; this will ensure a nice sear on the skin).
- 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.
- Add garlic and cook for one minute. Then add flour to the skillet and cook for 2 minutes. Then add paprika & tomato paste and mix well.
- Then add chicken broth and place chicken back into the skillet. Cover it and cook for about 20 minutes, until chicken is fully cooked through. Once the chicken is cooked, remove it from the skillet so you can finish up the sauce.
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