Indulge in a culinary journey to Hungary with our delightful Chicken Paprikash Pierogis, a harmonious blend of flavors and textures that will tantalize your taste buds. These dumplings, lovingly handcrafted with a tender dough and filled with a savory filling of shredded chicken, aromatic paprika, and a medley of vegetables, capture the essence of Hungarian comfort food. Immerse yourself in the rich and creamy paprika sauce, delicately seasoned with a touch of sour cream, that envelops each pierogi in a velvety embrace.
Alongside this classic dish, we present a symphony of additional pierogi recipes to satisfy every palate. Embark on a flavor adventure with our hearty Beef and Cabbage Pierogis, where succulent beef and shredded cabbage unite in a savory filling, complemented by a golden-brown fried onion topping. For a vegetarian delight, our Potato and Cheese Pierogis offer a comforting combination of mashed potatoes and melted cheese, enveloped in a tender dough and pan-fried to perfection.
For those who crave a spicy kick, our Jalapeño and Cheese Pierogis pack a punch with their fiery jalapeños and a gooey cheese filling, balanced by a cooling sour cream sauce. Last but not least, our Sweet Pierogis provide a delightful contrast with their delectable fillings of sweet fruits, such as plump blueberries or tangy cherries, encased in a delicate dough and topped with a sprinkle of powdered sugar.
Each recipe provides step-by-step instructions, ensuring that you can effortlessly recreate these Hungarian delights in your own kitchen. Whether you're a seasoned cook or just starting your culinary adventures, these pierogi recipes promise to be a delightful addition to your culinary repertoire. So, don your apron, gather your ingredients, and prepare to embark on a taste sensation that will transport you to the heart of Hungary.
PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES
Paprika Chicken Stew with Potato Pierogies
Provided by The Rachael Ray Staff
Number Of Ingredients 35
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pierogies
- Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
- Add the bacon and cook until brown and crisp, about 2-3 minutes
- Season chicken pieces with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes
- Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves, and cook for about 4-5 minutes, until the veggies are tender
- Make a well in the middle of the pan and add 2 tablespoons of EVOO
- Add the flour to the EVOO and mix to form a paste
- Add the white wine, scraping up all of the brown bits on the bottom of the pan
- Add the chicken stock and tomatoes, and cook for about 20 minutes until the stew has thickened
- While the stew is cooking, cook the pierogies according to the package directions
- Drain and coat lightly with EVOO so they do not stick together
- Heat a medium-size nonstick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell
- Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side
- Serve the stew in large bowls topped with a tablespoon or so of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley
- Place the pierogies on top of the stew and eat!
PAP'S CHICKEN PAPRIKASH
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken paprikash: Preheat the oven to 400 degrees F.
- Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
- Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
- Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
- For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
- Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
- Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
- Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.
CHICKEN PAPRIKASH
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn't terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It's a dish that pairs beautifully with butter-slicked egg noodles.
Provided by Sam Sifton
Time 1h
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
- Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
- Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
- Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
- Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 36 grams, Carbohydrate 68 grams, Fat 62 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1139 milligrams, Sugar 6 grams, TransFat 1 gram
PIEROGI CHICKEN SUPPER
Chicken, cheese and onion combine with frozen pierogi to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. -Barbara Scott, Walkersville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.
Nutrition Facts : Calories 444 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 762mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.
PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES
I found this Rachael Ray recipe recently and it sounds delicious. I haven't made it yet but am posting it so I'll have it handy to make when I get some pierogies and try it.
Provided by TasteTester
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pierogies.
- Meanwhile, place a large, deep skillet over medium-high heat with 2 teaspoons of the olive oil. Add the bacon and cook until just brown and crisp, 3-4 minutes. Season the chicken with salt and pepper, add to the skillet with the bacon, and brown all sides, 7-8 minutes. Add the onions, carrots, garlic, paprika, cumin, marjoram or oregano, and bay leaf and cook for 5-6 minutes, until the veggies are just tender.
- Make a well in the middle of the pan and add 2 tablespoons olive oil. Add the flour to the olive oil and mix to form a paste. Add the wine (or 1/2 cup chicken broth), scraping up all of the brown bits on the bottom of the pan. Add 2 cups chicken stock and the tomatoes and cook for about 20 minutes, until the stew has thickened. Stir in the sour cream and remove from the heat.
- While the stew is cooking, cook the pierogies in boiling water according to the package directions. Heat a medium skillet over medium-high heat, add the butter and cook until the butter turns slightly brown and gives off a nutty aroma. Drain the cooked pierogies, add them to the pan, and cook until slightly browned on both sides, about 2 minutes per side. Add the chives and turn the pierogies to coat.
- Serve the stew in large bowls, sprinkled with lemon zest and parsley. Arrange 2-3 pierogies on top of each bowl of stew.
Nutrition Facts : Calories 854.3, Fat 54.5, SaturatedFat 18.6, Cholesterol 217.7, Sodium 1152.9, Carbohydrate 24, Fiber 5.1, Sugar 6.7, Protein 62
CHICKEN PAPRIKASH
My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.
Provided by ErinWebster
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
- In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
- Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
- To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g
Tips:
- To make the pierogi dough from scratch, combine all-purpose flour, salt, and eggs in a food processor until the dough comes together. Then, knead the dough on a lightly floured surface for 5 minutes, or until smooth and elastic. Cover the dough with plastic wrap and let it rest for at least 30 minutes before rolling it out.
- If you don't have time to make the pierogi dough from scratch, you can use store-bought wonton wrappers instead. Just be sure to thaw them completely before using them.
- To make the chicken paprikash filling, start by browning the chicken in a large pot or Dutch oven. Then, add the onions, garlic, and bell peppers and cook until softened. Stir in the paprika, cumin, and salt and pepper to taste. Add the chicken broth and diced tomatoes and bring to a simmer. Reduce the heat to low and simmer for at least 30 minutes, or until the chicken is cooked through.
- To assemble the pierogi, place a spoonful of the chicken paprikash filling in the center of each wonton wrapper. Fold the wrapper in half to form a triangle, then pinch the edges to seal. Bring a large pot of salted water to a boil and cook the pierogi for 3-4 minutes, or until they float to the top. Drain the pierogi and serve immediately.
- You can also pan-fry the pierogi until golden brown for a crispy crust.
Conclusion:
Chicken paprikash pierogi are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, paprika, and sour cream is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy pierogi, give this recipe a try.
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