Rice Cooker Chicken Paprikash Recipes

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.
• NOTE: For a crispy skin, remove chicken thighs and broil.
• Enjoy!

CHICKEN AND RICE PAPRIKASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.
• Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.

RICE COOKER CHICKEN PAPRIKASH

Steps:

• Hit cook and brown onions.
• Then combine flour and chicken in a medium bowl; toss well.
• Add chicken mixture to chopped onion, and brown lightly and then add next 6 ingredients (through mushrooms) into the pan. Hit cook.
• When it switches to warm, add the sour cream and mix and allow to heat for a few minutes while you get the rest of the dinner completed.
• Then serve it with either, noodles, rice or dumplings.
• Yield: 6 servings (serving size: 1 cup).

PRESSURE-COOKER CHICKEN PAPRIKA

Steps:

• Place chicken in a 3- or 6-qt. electric pressure cooker; top with onion. In a small bowl, whisk 3/4 cup broth, paprika, tomato paste, garlic, salt, thyme and hot pepper sauce; pour over chicken., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Remove chicken; keep warm. In a small bowl, whisk flour and remaining 1/4 broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and sauce is slightly reduced, 8-10 minutes. Press cancel; stir in sour cream. Serve with chicken.

PAPRIKA CHICKEN THIGHS AND RICE SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
• Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
• Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
• Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.

SLOW COOKER CHICKEN PAPRIKASH

Steps:

• Chop chicken and combine with flour in a zip-lock bag (or bowl), mix well so flour evenly coats every piece of chicken. Add chicken and flour to electric slow cooker.
• Chop onion and red bell pepper, shred carrot, and add all these to slow cooker. Now add chicken broth, paprika, garlic, salt, and pepper to rest of mixture in slow cooker.
• Cover and cook on low for 8 hours.
• Stir in sour cream.
• Serving size is 1 cup. Enjoy!

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

RICE COOKER CHICKEN RICE

Steps:

• Turn Rice Cooker on to 'Cook'.
• Add oil and rice, mix well.
• Add vegetables and chicken stock.
• Place lid on Rice Cooker and let it do it's magic.
• Serve once Rice Cooker has clicked off.