Best 3 My Mothers Chicken Paprikash Recipes
Chicken paprikash is a traditional Hungarian dish consisting of chicken stewed in a sauce made with paprika, onions, and other spices. The dish is typically served with egg noodles, dumplings, or rice. It is a popular dish in many Central and Eastern European countries, and there are many different variations of the recipe.
This article provides three different recipes for chicken paprikash:
* **Classic Chicken Paprikash:** This is the traditional Hungarian recipe for chicken paprikash. It is made with chicken, paprika, onions, garlic, tomatoes, and sour cream.
* **Easy Chicken Paprikash:** This is a simplified version of the classic chicken paprikash recipe. It uses fewer ingredients and is easier to make.
* **Slow Cooker Chicken Paprikash:** This recipe is made in a slow cooker. It is a great option for busy weeknights or for when you want to come home to a hot meal.
All three of these recipes are delicious and easy to make. They are sure to become a family favorite.
MOM'S CHICKEN PAPRIKA
This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!
Provided by Ann Oritz
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h15m
Yield 5
Number Of Ingredients 12
Steps:
- In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
- Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
- In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.
Nutrition Facts : Calories 967.9 calories, Carbohydrate 19.1 g, Cholesterol 274.4 mg, Fat 66 g, Fiber 2.3 g, Protein 70.9 g, SaturatedFat 18.6 g, Sodium 632.1 mg, Sugar 3.3 g
EASY HUNGARIAN CHICKEN PAPRIKASH
An easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika... Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!
Provided by Tara Kuczykowski
Categories Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
- In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
- Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
- Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
- Season to taste with additional salt, and serve immediately over broad egg noodles.
Nutrition Facts : Calories 595 calories, Carbohydrate 49.2 grams carbohydrates, Cholesterol 163.8 milligrams cholesterol, Fat 23.5 grams fat, Fiber 3.5 grams fiber, Protein 44.2 grams protein, SaturatedFat 13.3 grams saturated fat, Sodium 1019.9 milligrams sodium, Sugar 7.3 grams sugar
BUSHIA'S CHICKEN PAPRIKASH (MY MOM'S RECIPE)
This was a favorite when my brother and I were growing up in my parent's home. Mom (Busia) used whole chicken and probably margarine, whereas I prefer the thighs and breasts and only butter from grass fed cows. This is the only paprikash recipe using half and half (fresh from a neighbor's cow is ideal!) I know of. Most use sour...
Provided by Kathy Shivel
Categories Chicken
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Saute diced onion in a stick or less of butter and add aprika when cooking
- 2. Push onions to sides of pan and cook chicken thghs on both sides, browning well the skins. Keep onions from burning..
- 3. Transfer all from pan to large pot. Add chicken stock/broth, salt and half and half, heating but not boiling
- 4. In pan, cook breasts. You may need to add more butter. Cut into edible chunks or pull. Then add to pot
- 5. Mix salted flour with lightly beaten eggs and watered down half and half to a thick sticky pancake-like batter. Have 2nd large pot of boiling, salted water. Using 2 teaspoons, one to pick up some batter, the other to push off into boiling water. Dumplings will float when done. Add dumplings to paprikash pot.
Tips:
- To save time, use store-bought egg noodles or spaetzle.
- For a richer flavor, use chicken thighs instead of chicken breasts.
- If you don't have sweet paprika, you can use regular paprika, but add a pinch of sugar to the recipe.
- For a spicier dish, add a pinch of cayenne pepper or red pepper flakes.
- Serve the chicken paprikash over egg noodles, spaetzle, or mashed potatoes.
Conclusion:
The chicken paprikash recipe above is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. The dish is also relatively healthy, as it is made with lean chicken and plenty of vegetables. If you are looking for a new chicken recipe to try, I highly recommend this one.
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