QUICK CHICKEN PAPRIKASH
Quick Chicken Paprikash
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet heat oil over medium-high heat. Add chicken and onion; cook about 4 minutes or until chicken is starting to brown, stirring occasionally. Sprinkle with paprika, salt, and black pepper. Cook and stir for 1 minute more.
- Stir in tomatoes, broth, and the 1/3 cup banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, for 5 minutes.
- Increase heat to medium-high. Cook, uncovered, for 4 to 6 minutes or until mixture is slightly thickened, stirring frequently. In a small bowl stir together sour cream and flour; stir into chicken mixture. Cook and stir until thickened and bubbly.
- Serve chicken mixture over hot cooked noodles. If desired, garnish with additional banana peppers.
Nutrition Facts : Calories 300 kcal, Carbohydrate 29 g, Cholesterol 117 mg, Protein 24 g, SaturatedFat 3 g, Sodium 650 mg, Sugar 4 g, Fat 10 g, UnsaturatedFat 6 g
PAPRIKA CHICKEN
Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.
Provided by Sue Primeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g
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
SOUR CREAM CHICKEN PAPRIKA
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Provided by DEME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g
QUICK CHICKEN PAPRIKA
Speedy chicken paprika in a spicy tomato-based sauce. I originally got this recipe in a cooking class, and modified it a little to suit my taste. (You really need to use actual butter in this - the fake stuff won't cut it!)
Provided by Stella8037
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into bite-sized pieces and put into a large zipper-bag.
- Add 2 tablespoons paprika and all the salt and pepper to the bag. Shake until all pieces are coated.
- Melt 1 tablespoon butter in a pan over medium heat. Add chicken and cook until fully done, 6-8 minutes. (I don't use a nonstick pan for this recipe, as I like to sear the chicken well and form nice brown bits for the sauce.) If the chicken browns too quickly, turn the heat down.
- Remove chicken to a warm plate.
- Melt the other tablespoon butter in the pan, and add onion. Work a spoon or spatula around to get all the brown bits up. Saute until onion is translucent.
- Add tomato, chicken broth, and 1 tablespoon paprika. Bring to a low boil, stirring well to form the sauce (2 minutes).
- Return chicken and accumulated juices to pan, reduce to simmer. At this point, you can add 1/4 cup of sour cream to make a smoother, creamier sauce - it's tasty either way IMHO!
- Spoon over noodles or rice, and garnish with fresh snipped dill.
- **note: I would recommend using Hungarian sweet paprika (Penzey's Spices carry a nice one) Smoked or half-sharp will be too strong for this dish.
Nutrition Facts : Calories 305, Fat 14.7, SaturatedFat 8, Cholesterol 99, Sodium 1636.5, Carbohydrate 15.3, Fiber 5.8, Sugar 6, Protein 30.6
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