Paprika Huhn Chicken In Paprika Sauce Recipes

CHICKEN WITH PAPRIKA SAUCE

Steps:

• Cut chicken into strips sized of your choosing.
• Toss chicken in a medium bowl with half the paprika, 1.5 teaspoons salt and a pinch of pepper.
• Heat 1 tablespoon butter in a large skillet over med. high heat.
• Add chicken, cook, tossing occasionally, until opaque throughout, 4-5 minutes.
• Transfer to plate.
• Heat remaining tablespoon butter and in the same skillet.
• Add onion, cook until browned and softened.
• Add remaining tablespoon paprika and stir, cooking, about 30 seconds.
• Add tomatoes and 3/4 cup water; cook until saucy.
• Return chicken to skillet.
• Stir in sour cream and cook until just heated through, without boiling.
• Season with salt and pepper, serve.

CHICKEN WITH PAPRIKA SAUCE

Steps:

• In a medium bowl, toss chicken with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate.
• Heat remaining tablespoon butter in same skillet over medium heat. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds.
• Add tomatoes and 3/4 cup water; cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper; serve.

PAPRIKA HUHN (CHICKEN IN PAPRIKA SAUCE).

Steps:

• Cut up chicken and rub with salt and pepper. Melt better in a large (preferably cast iron) pan. Brown chicken on all sides in Butter with the Onion.Remove Chicken, sprinkle Paprika in the fat, heat briefly, then add the flour and Stock. Put the Chicken back in and gently steam in a well covered pan for 25 minutes or so. Remove Chicken and keep warm. Add cream, salt, and paprika to taste to pan juices and pour over Chicken. Goes well with Spaetzle, mashed potatoes, beets, or anything Western European, especially a good Liebfraumilch wine. Enjoy!

CHICKEN CIGAR WRAPS WITH PAPRIKA SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
• Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.
• Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
• While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.

CHICKEN WITH PAPRIKA CREAM SAUCE

Steps:

• Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
• Remove chicken from skillet and cover to keep warm.
• Melt butter in same skillet and add onion, sauteing until translucent, not brown.
• Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
• Whisk in the sour cream until smooth and simmer 1-2 minutes.
• Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
• Add the chicken and cook until heated through and the sauce has thickened.
• Serve over egg noodles or mashed potates.

PAPRIKAHUHN MIT NOCKERL - CHICKEN PAPRIKASH WITH TINY DUMPLINGS

Steps:

• Finely chop the onion.
• Heat the butter in a heavy pan or dutch oven with a lid until it foams, add the chopped onion and saute until soft but not browned.
• Add the chicken meat and together with the onion brown lightly, stirring frequently.
• Season with salt and paprika and stir until the paprika is well incorporated and fragrant, careful not to burn it, it will get very bitter.
• Add the flour and stir, add the creme fraiche stirring to combine.
• Now add the chicken stock, turn the heat to medium low, cover and simmer until the meat is cooked and the liquid is reduced to a ceamy sauce.
• Plate over "Nockerl", sprinkle with chopped parsley and serve.