Best 8 Chicken Paprikas Recipes

CROATIAN CHICKEN "PAPRIKAS"

Steps:

• Melt the lard in a pot.
• Add 2 large onions finely minced and sauté it until the onion is soft and transparent.
• Chop the chicken into small pieces (mouthfull). Than, add chicken pieces and sauté it until the meat is white.
• Add wine and sauté it for 5 more minutes.
• Than add 3 teaspoons of paprika (chili to taste), salt pepper and caraway seeds.
• Add water to cover the chicken.
• Sauté for 50 minutes or until chicken is soft.
• At the end add 2-3 teaspoons of sour cream and cook for 2-5 more minutes.
• Serve with noodles or mashed potatoes, and inevitably white wine (you've used in the paprikas).
• As a salad with it I would recommend red beet.

CHICKEN PAPRIKA (PAPRIKáS CSIRKE)

Steps:

• Trim the chicken pieces of excess fat and flaps of skin, cut it up, and offer it to your carnivorous garden birds.
• Using a deep frying pan or suitable pot, heat a film of oil. Fry the chopped onion, garlic and chicken pieces until the chicken is half-cooked on all sides. No need to brown them.
• A very large, deep pot will spare you the agony of those oil spatters and the extra effort of cooking in batches. Use a long-handled wooden spoon to turn the chicken a few time.
• While chicken pieces fry, measure the broth or stock into a cup (a metric cup is slightly larger than a US cup). Stir the paprika into the stock.
• Add the paprika stock to the chicken, turn heat low, put on lid, and cook for about 30 minutes, until chicken pieces are cooked through and tender.
• During this time, scrape the sour cream into a mixing bowl. Add the flour. Whisk the flour into the cream with a wire whisk, until smooth. (Usually sour cream is quite thick).
• Remove the chicken pieces to a deep serving dish, and pull the pot with paprika sauce off the heat.
• Spoon the sour cream mixture into the paprika sauce in the pot, put back on the heat, and stir with wire whisk until it comes to the boil and thickens. It should be quite thick and smooth, as in the photographs.
• Now you have to taste: unless your stock was very salty the sauce will need salt. Add to your taste. You could add pepper, but I skip that.
• Pour the sauce over the chicken pieces.
• Cover with foil and leave in a warming oven until dinner time (or serve -- whichever suits you). Or cool, cover and refrigerate until the next day.
• Best served with rice.

CROATIAN CHICKEN “PAPRIKAS”

Steps:

• Melt the pig-fat in a pot, add 2 large onions finely minced and sauté it until the onion is soft and transparent. Than add chicken pieces and sauté it until the meat is white. Add wine and sauté it for 5 more minutes. Than add 2 teaspoons of paprika (chili to taste), salt pepper and cumin. Add water to cover the chicken. Sauté for 50 minutes or until chicken is soft. At the and add 2-3 teaspoons of sour cream and cook for 2-5 more minutes. Serve with noodles or mashed potatoes, and inevitably white wine (you've used in the paprikas). As a salad with it I would recommend red beet.

VERONICA'S HUNGARIAN CHICKEN PAPRIKASH/PAPRIKAS

Steps:

• Season the chicken with salt and garlic and saute in olive oil.
• In a separate pan, saute the onion in the 1 tablespoons of olive oil until translucent.
• Add the flour, paprika, chicken stock, and tomato paste to the onions and cook, stirring, until sauce thickens.
• Transfer the chicken pieces and the sauce into an oven-proof casserole or baking dish and bake, at 350-400 degrees F., for about 30 minutes, or until chicken is done.
• Just before serving, add the sour cream to the sauce and add more or less sour cream as you like, mixing well.
• Serve with dumplings, mashed potatoes or orzo.
• Bon Appetit!

CHICKEN PAPRIKAS

Steps:

• Heat the oil in a very large skillet over medium-high heat. Add the onion and cook, stirring, until tender. Add the paprika.
• Sprinkle the chicken with 1 teaspoon salt. Place in the skillet with the onion. Add stock, reduce heat, cover and simmer for 40 minutes. Turn the chicken and simmer until tender, another 40 minutes.
• Put the sour cream into a bowl and stir in 1/2cup broth from the skillet. Stir mixture back into the skillet. Dissolve cornstarch in 1 tablespoon cold water. Stir the cornstarch mixture into the skillet and cook for 3 minutes. Season to taste with salt. Serve with oven rice (see recipe).

CHICKEN PAPRIKAS -- HUNGARIAN OLD STYLE

Steps:

• 1. Melt the shortening over medium in a large fry pan or skillet. (I use an electric skillet).
• 2. Add the chopped onion & brown. Then add chicken parts, patted dry, with salt & pepper on them. Cook skin side down about 5-7 minutes, until getting golden, then turn over & brown for another 5 mins. Sprinkle with fresh black pepper or add peppercorns & some salt. Updated NOTE: I am told that adding the paprika when you are browning the onions gives it more flavor. I did this today when I made it (8/4/13) and it came out beautifully. I added the paprika with the onions, some more w/ the chicken, and then recipe is the same.
• 3. Turn chicken back to skin side down (I use tongs so it doesn't splash) & then add water & 2-3 TBS Hungarian paprika. (NOTE: I use 1 cup of water & 1/2 cup of white wine. This is not the authentic Hungarian way, but I think it adds wonderful flavor.) I also add mushrooms b/c I love them, but this is my own taste.
• 4. Simmer on low-med for about 1.5 - 2 hours. Turn chicken over occasionally. The most difficult part of this dish is how great it smells as you have to wait for it to be done! You can add a little bit more water and/or wine, if you like.
• 5. When chicken is nice & tender, remove and let cool off a bit (I cool it in a large Dutch oven). When you're able to touch it without scalding your fingers, remove the meat from the bones & skin. (You don't have to do this, you can serve the chicken pieces whole, I just like it better this way). Leave any juice that came off from the chicken in the Dutch Oven.
• 6. Meanwhile, add 8 oz (half container) of sour cream to the onion & drippings in the fry pan & mix well. I add at least 1 more TBS paprika. Keep heat on low & do not let it boil! Add the chicken back in. I like fresh parsley to be added at this point, too.
• 7. I then cook egg noodles, using the same Dutch Oven, that may have some of the chicken juice in it. Either serve w/ individual platters of noodles & then the chicken poured on top. Or... I cook the noodles about 3 minutes less than package calls for & then I pour the chicken mixture over top about half of the noodles, mix, add more noodles, more chicken, stir, etc. until it's the consistency I want. I don't always use the whole package of noodles. I just like the noodles & chicken all mixed together, but most people like it poured over top instead. Sprinkle with fresh ground black pepper. Enjoy!

CHICKEN PAPRIKAS

Steps:

• Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Generously season chicken thighs with salt and pepper; add chicken to Dutch oven and cook, turning once, until deep golden brown, about 8 minutes per side. Remove chicken from Dutch oven and set aside.
• Add remaining tablespoon olive oil to Dutch oven, if necessary. Add onions and season with salt and pepper. Cook, stirring, until golden, about 10 minutes. Add peppers and cook, stirring, until softened, about 5 minutes. Return chicken to Dutch oven and sprinkle chicken and vegetables with paprika. Add tomatoes and 3/4 cup water; bring to a boil. Cover and let simmer until chicken is very tender, about 40 minutes.
• Remove Dutch oven from heat; remove chicken from Dutch oven and keep warm. Using an immersion blender, blend vegetables and cooking liquid until smooth. Whisk in sour cream and season with salt and pepper. Return chicken to Dutch oven and keep warm until ready to serve. Garnish with parsley and additional sour cream, and serve with nokedli and cucumber salad.

CHICKEN PAPRIKAS

Steps:

• Season chicken with 1 teaspoon paprika, salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate. Add remaining 1/2 tablespoon butter to same skillet. Add onion and sauté until beginning to soften, about 3 minutes. Add remaining 3 teaspoons paprika; stir 10 seconds. Add tomato and stir until beginning to soften, about 1 minute. Add broth. Increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes. Mix in chicken and any collected juices. Reduce heat to low. Add sour cream and stir just until heated through (do not boil). Season paprik´s to taste with salt and pepper and serve.