Best 6 Quick And Light Chicken Paprikash Recipes

EASY CHICKEN PAPRIKASH

Steps:

• Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.

QUICK CHICKEN PAPRIKASH

Steps:

• In a large skillet heat oil over medium-high heat. Add chicken and onion; cook about 4 minutes or until chicken is starting to brown, stirring occasionally. Sprinkle with paprika, salt, and black pepper. Cook and stir for 1 minute more.
• Stir in tomatoes, broth, and the 1/3 cup banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, for 5 minutes.
• Increase heat to medium-high. Cook, uncovered, for 4 to 6 minutes or until mixture is slightly thickened, stirring frequently. In a small bowl stir together sour cream and flour; stir into chicken mixture. Cook and stir until thickened and bubbly.
• Serve chicken mixture over hot cooked noodles. If desired, garnish with additional banana peppers.

CHICKEN PAPRIKASH

Steps:

• Salt the chicken pieces: Sprinkle the chicken well with salt and set aside at room temperature.
• Slice the onions: Slice the onions lengthwise (top to root).

QUICK AND LIGHT CHICKEN PAPRIKASH

Steps:

• Spray a large nonstick skillet and heat over medium-high heat. Saute onion for three minutes. Add the chicken and cook until heated through (about 5 minutes).
• Reduce heat to medium. Stir in remaining ingredients. Cover and cook for 3 minutes. DO NOT ALLOW TO BOIL.
• Serve over rice, pasta or baked potatoes.

CHICKEN PAPRIKASH

Steps:

• Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
• Photograph by Antonis Achilleos

EASY CHICKEN PAPRIKASH

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the sliced onion and peppers and pan roast. I like a little char on the edges, and remove from pan when the skins start to pull away from the peppers.
• Season the chicken thighs with salt and pepper. Cook the chicken in the same pot used for the peppers and onion until browned, 4 to 5 minutes per side. Remove from the pot.
• Add the onions, bell pepper back to the pan and add garlic, cooking until the garlic is tender.
• Add stewed tomatoes, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a boil.
• Return chicken to the pot in the vegetable mixture and simmer, partially covered, until the chicken is cooked through.
• To serve: in 4 bowls, divide the noodles into equal servings, top with chicken and sauce, top with sour cream and a sprinkling of dill.