**Indulge in the Culinary Symphony of Chicken Paprikash: A Journey Through Delectable Variations**
Chicken paprikash, a symphony of flavors and textures, is a beloved dish that has captivated taste buds for generations. Originating from Hungary, this culinary masterpiece showcases tender chicken bathed in a vibrant paprika-infused sauce. Its rich and creamy texture, complemented by the vibrant hues of bell peppers and tomatoes, creates a delightful experience for the senses. Join us as we explore a collection of enticing chicken paprikash recipes, each offering unique interpretations of this classic dish. From traditional Hungarian-style paprikash to modern twists with a touch of innovation, these recipes promise an unforgettable culinary adventure.
CHICKEN PAPRIKASH
This Hungarian favorite traditionally browns the chicken and onions in bacon drippings. We've used vegetable oil instead to streamline the recipe and make it easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 15 minutes or until brown on all sides; remove chicken from skillet.
- Cook onions and garlic in oil in skillet over medium heat about 3 minutes, stirring occasionally, until onions are crisp-tender; drain oil from skillet.
- Stir broth, paprika, salt, pepper and tomato into onion mixture in skillet; loosen brown particles from bottom of skillet. Return chicken to skillet. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.
- Stir in bell pepper. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
- Skim fat from liquid in skillet. Stir sour cream into liquid in skillet. Heat over medium heat just until hot. Serve with chicken.
Nutrition Facts : Calories 380, Carbohydrate 9 g, Cholesterol 110 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 580 mg
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
CHICKEN PAPRIKASH CASSEROLE
Chicken paprikash, a traditional Hungarian recipe, gets the casserole treatment in this flavorful dish. Chicken is combined with red bell peppers, Hungarian paprika and sour cream, then tossed with egg noodles to create a modern take on an old-school classic.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Cook noodles as directed on package; drain.
- Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Use slotted spoon to remove chicken from skillet.
- Add 2 tablespoons oil to skillet; add onions, bell peppers and garlic. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in paprika and flour; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Stir in chicken broth, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cream cheese and sour cream.
- Return noodles to pot they were cooked in; add cooked chicken and onion-bell pepper mixture. Stir to combine. Pour into baking dish.
- Cover with foil. Bake 20 to 25 minutes or until heated through.
- Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until lightly browned. Transfer to small bowl. Stir in parsley. Sprinkle bread crumb mixture over baked casserole, and serve.
Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/4 Cups, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g
AUNT SARA'S CHICKEN PAPRIKASH
My Godmother makes the 'absolute best' chicken paprikash in the world. The reason....she adds veggies to the chicken while she's stewing it! The sour cream gravy actually tastes like something when you're eating it. It's not just onions, paprika and sour cream. Hope you like it, we sure do! We've enjoyed this recipe for 50 years!!! Comfort food at its best!!!! YYYUUUMMM!!!!!
Provided by Chef53Kathy
Categories One Dish Meal
Time 1h50m
Yield 3 quarts, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Lightly flour the chicken and brown in the oil.
- Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
- Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
- Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.
- Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
- Bring 4 quarts of water to a boil and make the dumpling dough.
- In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
- Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!
Nutrition Facts : Calories 1077, Fat 55.4, SaturatedFat 23.1, Cholesterol 320.2, Sodium 2878.4, Carbohydrate 81.8, Fiber 7.5, Sugar 7.5, Protein 62.1
MAKE-AHEAD SLOW-COOKER CHICKEN PAPRIKASH
Packed with smoked paprika, garlic and bell peppers, this flavorful freezer to slow cooker make-ahead chicken dinner will have you craving even more delicious Central European fare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 16h20m
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
- Thaw 12 to 24 hours in refrigerator, until completely thawed.
- Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
- Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 75 mg, Fiber 2 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 2 g, TransFat 0 g
CHICKEN PAPRIKA
Stir up the spice with this skillet dinner featuring chicken flavored with paprika and served over noodles. A superb dish that can be made ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onions, celery and garlic in skillet about 5 minutes, stirring frequently, until onions are tender. Stir in paprika and pepper. Cook 1 minute, stirring constantly.
- Stir in chicken and broth. Heat to boiling; reduce heat to medium. Stir sour cream into liquid in skillet. Heat over medium heat just until heated through. Serve over noodles. Sprinkle with parsley.
Nutrition Facts : Calories 225, Carbohydrate 17 g, Cholesterol 65 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 250 mg
AUNT BETTY'S CHICKEN PAPRIKASH
My Aunt Betty's recipe - just as good as I remember and even better with her homemade egg noodles.
Provided by LeeAnn Brennan
Categories Chicken
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Brown chicken, onions, and paprika in butter.
- 2. Add chicken broth and simmer, covered, over low heat 30 minutes or until chicken is tender.
- 3. Stir in sour cream and serve over hot cooked noodles or rice.
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh, organic vegetables and free-range, antibiotic-free chicken.
- Don't be afraid to adjust the recipe to your liking. Add more or less paprika, sour cream, or cayenne pepper to suit your taste.
- Serve chicken paprikash with a variety of sides, such as egg noodles, mashed potatoes, or rice.
- Leftover chicken paprikash can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Chicken paprikash is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your liking. Serve it with your favorite sides and enjoy!
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