Paprika Chicken Paprika Hendl Recipes

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.

PAPRIKA CHICKEN (PAPRIKA HENDL)

Steps:

• 1. Lightly sprinkle chicken with salt, pepper, and paprika.
• 2. Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.
• 3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400 F for 1 hour.
• 4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.
• 5. Gravy: Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.
• 6. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.
• 7. Preparation/cooking/baking time: 2 hours Serves 4 to 6 *To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.

PAPRIKA HENDL

Steps:

• Cut chicken into serving pieces, and salt.
• Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
• Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
• Put sauce through sieve, food mill, or blender.
• Heat chicken and puréed sauce together over low flame.
• Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
• Serve with Flour Dumplings.

PAPRIKA CHICKEN

Steps:

• Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
• Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
• Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.

PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.