Best Chicken Paprikas Recipes

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CROATIAN CHICKEN "PAPRIKAS"



Croatian Chicken

This meal is also from NW Croatia, very popular in area "Zagorje" and along river Drava. You can notice Hungarian influence.

Provided by nitko

Categories     Stew

Time 1h30m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

1 kg chicken piece (breasts, back... with bones and skin)
2 large onions, finely minced
10 g lard (preferably, but oil can do)
3 teaspoons ground paprika (red,dry)
1/4 teaspoon chili
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon caraway seed
200 ml white wine
50 g sour cream
300 ml water

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.

Nutrition Facts : Calories 665, Fat 43, SaturatedFat 13.4, Cholesterol 195.2, Sodium 480.8, Carbohydrate 10.8, Fiber 1.9, Sugar 3.9, Protein 48

CHICKEN PAPRIKAS WITH NOODLES



Chicken Paprikas with Noodles image

Provided by Helena Seefranz

Categories     Chicken     Tomato     Sauté     Spice     Winter     Sour Cream     Gourmet     New Jersey

Yield Makes 4 servings

Number Of Ingredients 12

3 pounds chicken pieces with skin and bones
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons paprika (preferably sweet Hungarian)
2 (8-ounce) cans tomato sauce
1 1/2 cups water
1 cup sour cream
Accompaniment: buttered egg noodles or white rice
Garnish: chopped fresh parsley

Steps:

  • Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
  • Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.

CHICKEN PAPRIKA (PAPRIKáS CSIRKE)



Chicken Paprika (Paprikás Csirke) image

This is a simple old Hungarian dish. It's easy to make and requires no special cooking skills. I use smoked paprika, but ordinary paprika powder was what was used. For the sour cream, I also like using crème fraîche. But no matter: taste, and adjust things to your taste. The paprika is the mild, sweet type and the dish is inoffensive in all ways! A pleasant dish which suits all tastes! I DO recommend using bone-in, skin-on chicken, because the taste is simple better. Best made a day in advance because the flavour improves on standing, but also suitable for tonight's meal! 14.2.09: I've added in the metric measurement and simplified the steps. If you use the right size tablespoon and cup, the sauce should be a perfect consistency, thick and creamy.

Provided by Zurie

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs chicken, cut into pieces, with bone and skin (1.5kg)
oil (for frying)
1 onion, medium, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
3 tablespoons paprika, sweet not hot, fresh quality (45 ml)
1 cup chicken broth (250 ml) or 1 cup stock (250 ml)
2 tablespoons flour (30ml)
1 cup sour cream (250 ml) or 1 cup creme fraiche (250 ml)
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 895.1, Fat 63.7, SaturatedFat 21.5, Cholesterol 285.1, Sodium 475.8, Carbohydrate 10.9, Fiber 2.4, Sugar 3.9, Protein 67.3

VERONICA'S HUNGARIAN CHICKEN PAPRIKASH/PAPRIKAS



Veronica's Hungarian Chicken Paprikash/Paprikas image

Veronica Karlan, my parents' friend, is a lovely Hungarian woman who graciously sent me her recipe when I told her I like to cook! I was salivating when she was describing this dish! Serve with dumplings, mashed potatoes or orzo. I have made this with egg noodles too. * Easy on the paprika as it can be quite piquant. I may double the sauce because I like a lot of sauce.

Provided by Oolala

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, cut up
salt, to taste
garlic, to taste
olive oil, to saute the chicken
olive oil, to saute the onion
1 large onion, chopped
1 tablespoon flour
1 tablespoon paprika
1 cup chicken stock or 1 cup water
1 tablespoon tomato paste or 1 tablespoon tomato sauce
1 -2 tablespoon sour cream

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!

HAIRY BIKERS' CHICKEN PAPRIKAS



Hairy Bikers' Chicken Paprikas image

Make and share this Hairy Bikers' Chicken Paprikas recipe from Food.com.

Provided by English_Rose

Categories     Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 roasting chicken
2 tablespoons olive oil
1 ounce butter
1 large onion, peeled and finely chopped
6 garlic cloves, peeled and finely chopped
1 tablespoon sweet paprika
1 tablespoon hot paprika
1 tablespoon smoked paprika
1 tablespoon flour
1 cup chicken stock
handful flat leaf parsley, chopped
2 red peppers, seeded and cut into 1cm strips
4 tomatoes, chopped
1 cup sour cream

Steps:

  • Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
  • In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
  • Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
  • Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
  • When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.

Nutrition Facts : Calories 323.4, Fat 24.9, SaturatedFat 9.9, Cholesterol 66.9, Sodium 164.4, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 12.4

CHICKEN PAPRIKAS OVER EGG NOODLES



Chicken Paprikas Over Egg Noodles image

Provided by Molly O'Neill

Categories     main course

Time 40m

Yield Four servings

Number Of Ingredients 9

2 teaspoons olive oil
2 large onions, peeled, halved and thinly sliced
2 tablespoons sweet paprika
1 cup rich fowl glaze (see recipe)
1 10-ounce package frozen baby peas
1 pound wide egg noodles
1/2 cup plain low-fat yogurt
1 tablespoon salt
Freshly ground pepper to taste

Steps:

  • Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onions and cook until very soft, about 15 minutes. Sprinkle the paprika over the onions and continue cooking for 5 minutes. Stir in the fowl glaze and cook 5 minutes. Add the peas and cook until heated through, about 2 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 8 minutes. Drain. Remove the onion mixture from the heat and whisk in the yogurt. Stir in the salt and pepper to taste. Divide the noodles among 4 plates. Spoon the paprikas over the noodles and serve immediately.

CROATIAN CHICKEN “PAPRIKAS”



CROATIAN CHICKEN “PAPRIKAS” image

Categories     Chicken     Lunch

Yield 4-6 portions

Number Of Ingredients 9

1 kg chicken pieces (breasts, back... with bones and skin)
2 large onions finely minced
pig-fat
paprika, dry, grounded
chili
salt, pepper, cumin
0,2 l white wine
sour cream
water

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.

TRUE HUNGARIAN CHICKEN PAPRIKAS



True Hungarian Chicken Paprikas image

This is a Hungarian dish that seems to be loved by almost everyone....the chicken is very tender and very flavorful and the sauce is one that is always soaked up by good french bread or hungarian bread.....althought there are many different versions of this made up by many different people......there is only 1 true Hungarian Paprikas. I come from a family of 7 generations of full blooded Hungarians, we eat , we talk and we all cook hungarian.....still to this day. So I will pass on this recipe from many generations of fantastic cooks and people. Enjoy.

Provided by Paprikamama

Categories     Whole Chicken

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

2 (3 lb) frying chicken, cut up
3 tablespoons butter
2 large onions, peeled and chopped
2 garlic cloves, crushed
2 teaspoons Hungarian paprika
1 1/2-2 cups chicken broth
1 teaspoon salt (to taste)
pepper (to taste)
2 -3 tablespoons flour
2 cups sour cream, at room temperature
1 pint heavy cream

Steps:

  • Wash and cut up chickens into pieces. Heat butter in large skillet and fry chicken pieces till browned. Remove from skillet and keep warm. Pour off most of fat from skillet and add chopped onions and garlic, saute till tender, add paprika and cook for a minute, add salt and pepper to onion mixture. Add chicken broth and stir well to remove mixture from bottom of pan. In a large dutch oven or cooking pot, add broth mixture and bring to a boil, add chicken. Make sure there is enough liquid to just cover all the chicken (if there is not enough, then add some water or more broth.)Cook covered on low heat till chicken is so tender it will fall off the bones. Remove chicken to a platter when fully cooked. Combine flour and sour cream, mix into the pot, cook slow, stirring often until thickened and smooth. At this point if sauce is not thick enough, add cream slowly while still cooking on low until desired thickness. You want to achieve a sauce that is a consistancy of gravy, but not too thick. Once this is done you will need to make some dumplings as follows:.
  • 3-C. flour.
  • 5 eggs.
  • 2 teaspoons salt.
  • 1/4 C water.
  • mix ingredients together until smooth. Drop batter by teaspoons into boiling salted water. Cook 10 minutes. Drain. Rinse with cold water. Serve on plates and top off with sauce and chicken. This can also be served with the traditional Hungarian Cucumber salad.
  • Hungarian Cucumber Salad with Sour Cream:.
  • 2 cucumbers.
  • 1 lg clove garlic, pressed.
  • 1 1/2 teaspoons salt.
  • 2 T. vinegar.
  • 1/2°C sour cream.
  • Hungarian Paprika.
  • Pare cucmbers and slice into thin slices, place in bowl,add garlic, toss with salt. Refrigerate for 2 hours. Drain cucumbers very well. Blend vinegar with sour cream and add cucumbers, mix well and sprinkle top with paprika generously, and serve.

Nutrition Facts : Calories 1118.7, Fat 89.3, SaturatedFat 37.8, Cholesterol 378.2, Sodium 777.7, Carbohydrate 9, Fiber 0.9, Sugar 3.9, Protein 67.5

CHICKEN PAPRIKAS



Chicken Paprikas image

Yield 2 Servings; can be doubled

Number Of Ingredients 7

2 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 teaspoons paprika, preferably Hungarian sweet
1 1/2 tablespoons butter
1/2 cup chopped onion
1 large plum tomato, seeded, chopped
1 cup canned low-salt chicken broth
1/4 cup regular or reduced-fat sour cream

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.

CHICKEN PAPRIKAS



Chicken Paprikas image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 tablespoon Hungarian paprika
12 pieces chicken (thighs, legs and breasts), about 6 pounds
1 teaspoon kosher salt, plus more to taste
1 cup homemade or low-sodium canned chicken stock
1/2 cup sour cream
1 tablespoon cornstarch

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).

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 10 grams, Sodium 596 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN PAPRIKAS



Chicken Paprikas image

This Hungarian comfort-food dish features the country's wax peppers, which are pale yellow in color and have a slightly sweet taste. TV set decorator Agnes Rethy shares her family's recipe.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 11

3 to 4 tablespoons olive oil
8 skinless bone-in chicken thighs
Coarse salt and freshly ground pepper
2 small onions, coarsely chopped
3 Hungarian wax, Italian frying, or Cubanello peppers, seeded and coarsely chopped
2 tablespoons sweet paprika
8 whole peeled canned tomatoes, preferably San Marzano, coarsely chopped
1/3 cup sour cream, plus more for garnish
1/2 cup chopped fresh flat-leaf parsley
Nokedli, for serving
Hungarian Cucumber Salad, for serving

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 -- HUNGARIAN OLD STYLE



Chicken Paprikas -- Hungarian old style image

If you are looking for a healthy, low-calorie dish, then by all means keep browsing, 'cause this ain't it! However, if you want to indulge in authentic Hungarian fare that tastes simply delicious, I don't know that you can do better than chicken paprikas. My mom's side was Hungarian, & I am so glad so that it introduced me to...

Provided by Michelle Koletar/Mertz

Categories     Chicken

Time 2h15m

Number Of Ingredients 9

4 lb chicken parts, bone in, skin on. (i use one large breast & thighs/legs)
2 onions, chopped
4 Tbsp shortening or oil (i always use crisco shortening)
3-4 Tbsp hungarian paprika (i use sweet)
1 & 1/2 c water (or 1 cup water & .5 white wine)
black pepper, salt
8 oz sour cream
12 oz bag of noodles or make homemade dumplings
8 oz optional --fresh mushrooms

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



Chicken Paprikas image

This is traditional comfort food of Austria and Hungary. Tender chicken is surrounded by a rich creamy sauce with paprika.

Provided by Lynn Clay @LavenderLynn

Categories     Chicken

Number Of Ingredients 10

5 tablespoon(s) butter
2 pound(s) boneless, skinless chicken breasts and thighs
1 medium onion, chopped
1 cup(s) chicken broth
1/2 cup(s) white wine
3 tablespoon(s) hungarian sweet paprika
1/2` teaspoon(s) salt
1 teaspoon(s) black pepper
2 tablespoon(s) flour, as needed for coating chicken
1 cup(s) sour cream

Steps:

  • Chop chicken into 1" pieces and dry and dust lightly with flour.
  • Heat a large skillet over medium heat until it is hot.
  • Melt 1/4 C butter. Add chicken, paprika, salt and pepper, and saute until the chicken is lightly browned. Remove chicken from pan and tent chicken in the pan.
  • Add remaining 1 T butter to pan and saute onions until they are translucent.
  • Return chicken to pan. Add chicken broth, wine, and gently simmer over low heat until chicken is cooked through.
  • Remove chicken from pan and tent loosely with foil
  • Stir 2 T of flour into the pan and boil until the sauce has thickened to your taste.
  • Add sour cream and return chicken to the pan and coat with the sauce.
  • Serve with spaetzle or egg noodles.

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