AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
OLD WORLD CHICKEN PAPRIKA
This recipe comes from an old New York restaurant, Luchow's. I had this identical recipe in a restaurant specilizing in Hungarian cuisine! This recipe only calls for moderate amounts of sour cream. Serve with couscous to sop up the delicious sauce.
Provided by patriciafulda
Categories One Dish Meal
Time 1h5m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the chicken parts, pat dry, and sprinkle with salt. Let rest for half an hour.
- Melt butter in heavy kettle or Dutch oven and stir in diced onion. Cook over low heat until onion is transparent but not browned. Stir in paprika and toast over low heat for 5 minutes.
- Add chicken pieces, skin side down, in one layer and cook over medium heat until chicken is golden brown. Turn chicken and brown other side. Remove browned chicken and brown any remaining pieces.
- Add all chicken to kettle or Dutch oven, cover and cook over medium heat for 30 minutes. (Chicken will not be quite done at this point.).
- Pour heavy cream over chicken, sprinkle on flour, and stir. Add chicken broth, bring to a boil, and simmer chicken, covered, for 15 minutes.
- Remove from heat, and stir in sour cream. Return to heat and simmer gently for 1-2 minutes until sour cream is combined but not curdled.
PAP'S CHICKEN PAPRIKASH
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken paprikash: Preheat the oven to 400 degrees F.
- Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
- Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
- Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
- For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
- Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
- Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
- Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.
SLOW COOKER OLD WORLD CHICKEN AND VEGETABLES
My family (even the little ones) really like this dish. It is simple to prepare and very tasty. Although the recipe says to cook 8 hours, I usually cook 4 to 5 hours on low. My slow cooker must usually run hot.
Provided by Lynn S.
Categories Chicken Breast
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.
- Place bell peppers and onion in slow cooker.
- Add chicken; sprinkle with the oregano mixture.
- Cover; cook on LOW 8 hours or on HIGH 4 hours.
- Stir in ketchup and remaining 1/2 teaspoon of salt.
- If desired, cut chicken and let it sit in the sauce, for a half hour or so before serving, to absorb the flavor.
- Serve chicken and vegetables over hot cooked noodles or rice.
Nutrition Facts : Calories 292.9, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 898.6, Carbohydrate 10.6, Fiber 2, Sugar 6.8, Protein 31.5
EASY CHICKEN PAPRIKA
I got this recipe from a Campbell's soup can. I didn't have high hopes for it, because it is really simple. But my boyfriend and roommate loved it. And my boyfriend compliments my cooking very sparingly. (He is too honest LOL) But he was licking his plate clean! I doubled the ground red pepper (cayenne). The original recipe called for 1/8 tsp. but I used 1/4 tsp. Unless you really don't like any kick to your food, go with the 1/4 tsp.
Provided by The Real Amylucha
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in skillet over medium-high heat.
- Cook chicken 10 minutes or until browned.
- Set chicken aside. Pour off fat.
- Add soup, sour cream, paprika and pepper to the pan. Heat to a boil.
- Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done, stirring occasionally.
- Serve over noodles or rice.
Nutrition Facts : Calories 199.6, Fat 8.5, SaturatedFat 4.7, Cholesterol 84.5, Sodium 107.7, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 28.1
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
OLD WORLD PAPRIKA CHICKEN
I found this recipe years ago in a "Farm Journal's Best Ever Book". Every time I serve it, I get compliments! Quick, simple and most ingredients are on hand.
Provided by BakinBaby
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Coat chicken with mixture of flour, paprika, salt and pepper.
- Brown chicken in hot olive oil in skillet about 15 minutes.
- Add onion.
- Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
- (Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
- Remove to serving platter.
- Add remaining bouillon and sour cream to pan drippings.
- Stir well; heat.
- Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.
HUNGARIAN CHICKEN PAPRIKASH
My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.
Nutrition Facts :
More about "old world chicken paprika recipes"
CHICKEN PAPRIKASH | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (8)Total Time 1 hr 15 minsCategory MainsCalories 883 per serving
- Pat the chicken dry with paper towels and generously season it on all sides with salt and pepper.
- In an ovenproof skillet large enough to hold the chicken in a single layer, melt 2 tablespoons of butter over medium-high heat. Working in batches, add the chicken, skin-side down, and cook until deeply golden brown and crisp, 8 to 10 minutes. (Don’t skimp on this step.) Flip and sear until the chicken is golden brown but not cooked through, 5 to 6 minutes more. Transfer the chicken to a plate.
- Pour off all but 1 tablespoon or so of the fat. Reduce the heat to medium-low and add the onions. Cook, stirring often to scrape up any stuck-on bits from the pan, until the onions are softened and translucent, about 8 minutes. Add the garlic and cook 1 minute more.
CHICKEN PAPRIKASH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ONE-SKILLET CHICKEN PAPRIKASH WITH MUSHROOMS & ONIONS
From eatingwell.com
15-MINUTE PAPRIKA CHICKEN - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
HUNGARIAN CHICKEN PAPRIKASH RECIPE | BEST CHICKEN …
From lavenderandmacarons.com
HUNGARIAN CHICKEN PAPRIKASH (TRADITIONAL RECIPE)
From eatingeuropean.com
4.9/5 (11)Total Time 1 hrCategory Dinner, Main Course, Main DishCalories 527 per serving
- 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.
CHICKEN PAPRIKASH: OLD-FASHIONED NEVER LOST ITS TOUCH!
From cheesehouse.com
Estimated Reading Time 4 mins
WINNING SUPER BOWL PARTY RECIPES FOR DIPS, WINGS, CHILI AND MORE
From washingtonpost.com
SPINACH STUFFED CHICKEN BREAST - THE RECIPE REBEL [VIDEO]
From thereciperebel.com
CROCKPOT LEMON CHICKEN IS A GOOD RECIPE FOR WINTER | MIAMI HERALD
From miamiherald.com
THE BEST FRIED CHICKEN RECIPE - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
OLD WORLD PAPRIKA CHICKEN – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …
From recipefuel.com
CREAMY PAPRIKA CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN PAPRIKASH - A DELICIOUS HUNGARIAN RECIPE!
From chefjeanpierre.com
BEST CHICKEN PAPRIKASH RECIPE - HOW TO MAKE CHICKEN PAPRIKASH
From goodhousekeeping.com
OLD WORLD PAPRIKA CHICKEN - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love