Chicken Paprikash Over Noodles Recipes

DUMP-AND-BAKE CHICKEN PAPRIKASH AND NOODLES

Steps:

• Preheat oven to 425 degrees F. Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
• In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, sour cream, paprika and salt until smooth and completely combined. Stir in the uncooked noodles, onion, uncooked chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Remove the cover from the dish. Return dish to the oven (uncovered) and bake for for 10 more minutes (or until pasta is tender, chicken is cooked through, and sauce has thickened).
• Give it a good stir, dust with sprinkling of smoked or spicy paprika, and garnish with chopped fresh parsley or dill.

CHICKEN PAPRIKASH

Steps:

• Salt the chicken pieces: Sprinkle the chicken well with salt and set aside at room temperature.
• Slice the onions: Slice the onions lengthwise (top to root).

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 ON NOODLES

Steps:

• Bring water to boil for noodles in covered pot.
• Chop whole onion.
• Heat nonstick skillet large enough to hold all the ingredients until it is very hot. Reduce heat to medium high and add oil. Saute onion until it softens, a few minutes.
• Wash and dry chicken and cut into strips; add to the onions and saute until golden.
• Meanwhile wash, trim and seed whole peppers and chop; add to pan and continue cooking until vegetables have softened.
• Wash, trim and coarsely chop tomato add to pan with tomato paste and paprika and cook over low heat.
• Cook noodles according to package directions.
• Mix the cornstarch with a little of the yogurt to make a smooth paste. Stir into the yogurt and stir in the sour cream. When vegetables and chicken are cooked, stir in yogurt mixture over low heat and continue stirring until mixture thickens. Season with salt and pepper.
• Drain noodles and top with chicken-vegetable mixture.

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.

EASY CHICKEN PAPRIKASH

Steps:

• Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.