Chicken Paprika With Egg Noodles Recipes

PAPRIKA CHICKEN WITH EGG NOODLES

Steps:

• Place a large pot of water over high heat to cook the pasta
• When the water boils, salt it well and drop the pasta in
• Cook to al dente according to package directions
• While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Season the chicken with salt and pepper, and sear until golden brown, about 5 minutes per side
• Remove from the pan and reserve
• Add the onion, bell peppers and garlic to the pan, and cook until the veggies have softened, 7-8 minutes
• Add a drizzle more EVOO if the pan seems dry
• Season with salt and pepper, and return the chicken to the pan
• Add the paprika, allspice and stock to the pan and bring up to a bubble
• Simmer until the chicken has cooked through, about 10 minutes more
• Remove the pan from the heat and stir in the sour cream
• Reserve
• Drain the egg noodles and return to hot pot and toss the cooked noodles with the butter, dill and chives to coat
• Ladle the chicken over the noodles and garnish with the chopped cornichons

CHICKEN PAPRIKA EGG NOODLE CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large pot or Dutch-oven set over medium heat, melt the butter. Add the mushrooms and brown, about 4-5 minutes. Add the onion, bell pepper, celery and garlic, saute for about 4 minutes. Sprinkle the paprika and toast until fragrant. Add the flour and cook until a thick paste forms, taking care not to burn. Slowly pour in the chicken broth and whisk until a slightly thick broth forms. Add the tomato sauce, tomato, bay leaf, half of the parsley, thyme, salt and pepper. Bring mixture to a boil, add the noodles, cover and reduce heat to a low simmer. Cook until the noodles are tender, about 8-10 minutes.
• Turn the heat off, stir in the heavy cream, sour cream and chicken. Top with parmesan and place into the oven to bake for 15-20 minutes. Remove and garnish with remaining parsley. Allow to rest for 8 minutes before serving.

EASY HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
• In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
• Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
• Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
• Season to taste with additional salt, and serve immediately over broad egg noodles.

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.

INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES

Steps:

• Pat chicken dry; season with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
• Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
• Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

CHICKEN PAPRIKA WITH EGG NOODLES

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil in a large skillet until hot (I use my electric frypan for this).
• Brown the chicken in batches on both sides (about 6 minutes per side) transfer to a large bowl.
• Add in onion, garlic and dried chili flakes; saute for about 6 minutes.
• Add in paprika, tomato sauce, water and chopped red bell pepper; stir with a wooden spoon.
• Add the chicken back to the skillet (skin side up).
• Cover and cook for about 35 minutes, or until the chicken is tender and the sauce is thickened, stirring occasionally.
• After the 35 minutes, remove the lid and season with salt and pepper; continue cooking for another 5 minutes.
• Transfer 1 cup of sauce to a bowl and whisk in the 1 cup sour cream, then stir the mixture back to the sauce in the skillet.
• Serve with hot buttered egg noodles.
• Delicious!

PAPRIKA CHICKEN WITH EGG NOODLES

Steps:

• 1. Bring a lot pot of water to boil. While the water is coming to a boil place a large skillet over med. high heat. Add olive oil to skillet.Season the chicken with salt and pepper. Cook the chicken until almost done then remove chicken to a plate.
• 2. Add the bell pepper and onion to the skillet and cook until softened. Add the garlic and cook one more minute. Add the chicken stock, paprika and allspice bring to a boil. Reduce the heat and whip in the creme fraiche or sour cream. Add the chicken back to the pan. Taste and adjust for salt and pepper.
• 3. Once the noodles are cooked and drained Add the butter, chives, and dill. Mix well. Serve the chicken mixture over the noodles.

CHICKEN PAPRIKAS WITH NOODLES

Steps:

• Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
• Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
• Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.

CHICKEN PAPRIKAS OVER EGG NOODLES

Steps:

• Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onions and cook until very soft, about 15 minutes. Sprinkle the paprika over the onions and continue cooking for 5 minutes. Stir in the fowl glaze and cook 5 minutes. Add the peas and cook until heated through, about 2 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 8 minutes. Drain. Remove the onion mixture from the heat and whisk in the yogurt. Stir in the salt and pepper to taste. Divide the noodles among 4 plates. Spoon the paprikas over the noodles and serve immediately.