Chicken Paprika A La Morris 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.

PAPRIKA CHICKEN

Steps:

• Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
• Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
• Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
• Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
• Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
• Pour the sauce over the chicken and sprinkle generously with dill.

CHICKEN PAPRIKA A LA MORRIS

Steps:

• In a small bowl, combine 4 Tbsp flour, and salt and pepper. Combine. Lay out chicken breasts on a piece of plastic wrap. Lightly sprinkle chicken with 2 Tbsp of flour mixture. Use the tenderizing part of a kitchen mallet to pound chicken, so that the flour becomes incorporated in the meat. Repeat with opposite side, using another 2 Tbsp of the flour.
• Heat vegetable oil in a large skillet. When hot, carefully place prepped chicken across the bottom in an even layer. Cook until browned and completely cooked (approximately 5 minutes each side - depending on size of each piece).
• Remove chicken to plate. Add the smoked paprika and onions to the pan and cook until the onions are transparent.
• Add tomatoes to the onions in the hot skillet, and gently stir so that the tomatoes and onions combine.
• Add remaining 2 Tbsp flour to reserved tomato juice. Gradually pour into simmering onions and stir until thickened. Add yogurt and stir. Add chicken back to pan. Heat until all ingredients are hot.
• Serve alongside some mashed potatoes, couscous or noodles.
• It has become one of our favorite comfort meals.