Best Chicken Paprika With Sour Cream Recipes

CHICKEN PAPRIKASH WITH SOUR CREAM

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
• In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.

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).

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Steps:

• Heat the oven to 400 F. Lightly oil a large baking dish and set it aside.
• Heat the olive oil in a large skillet or sauté pan.
• Sprinkle the chicken breasts on both sides with kosher salt and freshly ground black pepper.
• Brown the chicken breasts in the hot oil.
• Spread the sliced onions across the bottom of the prepared baking dish. Arrange the chicken on top of the onions and sprinkle the breasts evenly with the paprika.
• Pour the broth over the chicken.
• Bake it for 45 to 55 minutes or until the chicken breasts register at least 165 F on an instant-read thermometer.
• Transfer the chicken to a plate and cover it loosely with foil to keep it warm.
• Skim the fat from the juices remaining in the baking dish, then strain the liquid or put it through a gravy separator.
• Put the strained juices in a saucepan (or use the baking dish if it is safe for the stovetop). Bring the liquids to a boil over medium-high heat. Turn the heat down to low and simmer for 3 to 4 minutes to reduce the liquid and concentrate the flavors.
• Whisk in the sour cream and flour mixture and heat, whisking constantly, until smooth and thickened. Do not let it boil.
• Serve the gravy with the chicken. If you prefer skinless meat, simply pull the skin off and discard it before you top the breast with gravy.

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
• Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

CHICKEN PAPRIKA

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

CHICKEN PAPRIKA WITH SOUR CREAM

Steps:

• 1. Heat olive oil in a deep, large skillet. Sprinkle chicken with kosher salt and arrange skin side down in skillet. Reduce heat to medium and cook 20-25 minutes, until dark, golden brown, turning chicken once after 15 minutes. Transfer chicken to a plate.
• 2. Cook onion, chilis, garlic, and 1/4 tsp salt in pan drippings for about 3-4 minutes, stirring until tender. Stir in paprika and cayenne pepper, cook 1 minute.
• 3. Add chicken stock and bring mixture to a boil; return chicken to skillet. Reduce heat and simmer, partially covered for 20 minutes or until chicken is done.
• 4. Transfer chicken to a serving dish. Reduce heat to low, whisk the sour cream in pan drippings and cook until warm. Do not let the mixture boil. Spoon sauce around chicken, and sprinkle with parsley. Enjoy!

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breats whole or cut them up, whatever your preference.
• In a large skillet, fry chicken in oil until cooked through and juices run clear.
• Remove chiken from skillet and set aside.
• Add butter and onion to skillet.
• Saute onion until translucent, not brown.
• Add paprika and salt and stir.
• Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.
• (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).

CHICKEN IN SOUR CREAM PAPRIKA SAUCE

Steps:

• Lightly dust chicken chunks with some flour- just enough to coat.
• Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
• Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
• Remove from pan using a slotted spoon and set in a covered dish to keep warm.
• Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
• Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
• Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
• Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
• Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
• Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.