Chicken Paprikash In A Pinch Recipes

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)

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.

CHEF JOHN'S CHICKEN PAPRIKASH

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

CHICKEN PAPRIKASH

Steps:

• 1. Place chicken in 3 1/2 qt. or larger slow cooker.
• 2. Stir mushroom soup and paprika in small bowl until blended. Pour over chicken to cover.
• 3. Cover and cook on low setting 8-10 hours until chicken is tender (almost falling off the bone).
• 4. Remove chicken with slotted spoon to serving platter. Whisk sour cream into cooking liquid. Serve sauce over chicken. *I serve over broad egg noodles

CHICKEN PAPRIKASH

Steps:

• 1. Open can of petite diced tomatoes and place in a strainer over a bowl to drain the liquid. Set aside and do not discard liquid.
• 2. In a large frying pan or dutch oven, place the oil or bacon grease and start heating over medium heat.
• 3. Chop the onion into bite size pieces and saute in the pan, about 3 - 4 minutes. Mince the garlic and add to the onion. Saute until onion is translucent and soft. Add the salt, black pepper and crushed red pepper and mix well.
• 4. Sprinkle the Hungarian Paprika over the onion/garlic mixture and mix well, coating all the onion with the paprika. Make sure your pan is not too hot as this mixture will seem a bit dry. Add the chicken and the water and mix. Water should just barely cover the chicken. You can add more water if you need to.
• 5. Simmer gently on the stove for about 45 minutes uncovered, adding more water if necessary, just enough to keep the mixture gently bubbling as it simmers. After the 45 minutes, add in the tomatoes and mix completely, simmer for 5 minutes more, chicken should be tender.
• 6. In the bowl with the reserved tomato liquid, add the flour and the 8 oz of sour cream and mix well with a wisk. Pour over the chicken in the pan and mix well, bringing the pan up to a boil to thicken the sauce. Cook this for 2-3 minutes, sauce will be thick. Season with more salt, pepper and crushed red pepper to your taste.

TONY'S CHICKEN PAPRIKASH OVER SPAETZLE (DUMPLINGS)

Steps:

• 1. You will need 4 bowls: Whisk your eggs & milk together and drop your chicken into the egg mixture, then shake of excess and place into the flour mixture w/seasonings. Drudge in the flour and shake of excess flour and place in the empty bowl.
• 2. On medium high heat pour 2 tbsp. of oil and wait till hot. (If you don't wait the chicken will stick to bottom of pan) Fry up the chicken about 5 to 6 minutes on each side. (This is going to simmer in the sauce awhile longer till fully cooked and sauce is ready). Remove from pan and stick in a 250 degree oven to keep warm and finish cooking. --- This is what my husband does.
• 3. Now, add your 1 1/2 tbsp. flour and slowly add your chicken broth all the while stirring. Then, place your bay leaves in. Make sure you stir enough to incorporate the flour into the mixture. Now, cover and lower heat to a simmer for about 15 minutes.
• 4. Or you can set aside the fried chicken and place into your sauce after it is made letting it simmer with the sauce while it thickens.
• 5. Fry up your noodles in a pan with a little butter or heat your Spaetzel dumplings in hot water. Better yet, make them homemade. ****HEALTHIER VERSION:SERVE OVER BAKED SPAGHETTI SQUASH
• 6. It will turn into a nice thick sauce. Now, stir in the sour cream into the mixture. Add your salt and pepper to taste and you are ready to pour this on top of your dumplings or noodles. You are finished. Enjoy.
• 7. ----When my mother in law makes this she adds 1/2 a sliced or chopped onion to the mixture. I think this gives even more flavor and should be added; however, this is my husband's recipe and he hates onions so you won't see them in any of his ingredients. lol
• 8. January 18th, 2014 --- I decided to use chicken tenderloins and see how it worked out. Now you can let the chicken simmer along with the sauce but you may loose some of the breading on the chicken. It really is a preference whether you want the breading perfectly on the chicken then fry them up and place them in the oven to stay warm while you make the sauce. Pour your sauce over hot spaetzel and add your chicken on top. If your in a hurry and don't care then you can cook your chicken up in the sauce.
• 9. October 12, 2014 -- Tony decided to make us some paprikash tonight...It's been awhile so it's always a treat to have.
• 10. December 20th, 2014 --- dinner with friends and family my husband doubled up the recipe and made enough for 8 of us.
• 11. April 14th, 2016 --- Had my parents over for dinner and served this up two ways. Some had it over spaetzel and others baked spaghetti squash.

CHICKEN PAPRIKASH

Steps:

• Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
• Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
• Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
• Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
• Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

CHICKEN PAPRIKASH

Steps:

• Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
• In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
• Transfer the chicken to a plate and set aside while cooking the other pieces.
• Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
• To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
• Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
• A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
• Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
• When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
• Serve over a bed of egg noodles, dumplings or spätzle and sprinkle on some fresh chopped parsley.
• To view this recipe on YouTube, click on this link >>>>https://youtu.be/z8jbjgI1_1s

OVEN CHICKEN PAPRIKASH

Steps:

• 1. Put onions, garlic and tomatoes in bottom of large roasting pan.
• 2. Season chicken to taste with salt and pepper.
• 3. Put chickens in roasting pan, breast side up, then sprinkle paprika over chickens; pour over chicken broth.
• 4. Cover with foil tightly and roast at 325 for 3 1/2-4 hours or until meat is falling off bone.
• 5. Last hour of cooking, remove foil to allow chicken to brown.
• 6. When chicken is done, remove large pieces of meat from breast bone and discard all bones; remove legs with thighs.
• 7. Stir sour cream in remaining pan juices; season to taste with salt and pepper, then stir in cooked and drained noodles.
• 8. Spoon onto serving plate; slice chicken breasts and arrange atop noodles with chicken legs and thighs.