PAPRIKA CHICKEN
A 15-minute paprika chicken recipe that uses on-hand ingredients for big flavor!
Provided by Kathryn Doherty
Categories Chicken Recipes in Under 15 Minutes
Time 15m
Number Of Ingredients 7
Steps:
- Mix paprika, poultry seasoning, salt and pepper in a small bowl.
- Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
- Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
- Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
- Squeeze the fresh lemon juice over the chicken and serve!
Nutrition Facts : Calories 316 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 656 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ZIPPY CHICKEN AND CORN CHOWDER
Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder's a lifesaver on busy weeknights. -Andrea Early, Harrisonburg, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).
Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 920mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein.
ZIPPY'S FRIED CHICKEN
I found this recipe on the KaukauTime blog. I haven't tried it yet, but wanted to save it since I miss the taste of Zippy's! Note: The secret of Zippy's Crispy Fried Chicken is the paprika and flour. The paprika and flour will make the chicken crispy without it being overly battered. Adding a bit of cornstarch will make it even more crispier if you prefer it this way. The more paprika you add will also make the chicken darker.
Provided by Pikake21
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and cut up chicken into parts easy for frying.
- Drain and in colander and put in clean mixing bowl and cover with warm water.
- Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken.
- Soak chicken parts for 10 minutes.
- Drain in colander and do not rinse.
- In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG.
- Mix with wire whisk or blend in a blender to remove flour lumps.
- Add drained chicken pieces to mixing bowl of dry ingredients.
- Dredge chicken parts well to make sure it covers the whole piece.
- Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
- Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces.
- Heat oil to 350-375°F.
- Add chicken in 2 batches.
- Chicken batches will cook for approximately 15mins or until golden brown all over.
- Drain on paper towels and keep in 150°F oven to keep warm.
PAPRIKA CHICKEN
Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.
Provided by Sue Primeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g
CREAMY PAPRIKA CHICKEN
The 20-minute recipe the entire family will love. This creamy paprika chicken is delicious served with crusty bread or rice.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 21
Steps:
- Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine.
- Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
- In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.
- Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
- Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
- Scatter over fresh parsley and serve with crusty bread or steamed rice.
Nutrition Facts : Calories 325 kcal, Carbohydrate 9 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 792 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
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
CHICKEN PAPRIKA SHEPHERD'S PIE
Take a homey spin on chicken breasts using mashed potatoes and veggies in a one-dish meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make potatoes as directed on pouch using water, milk and butter.
- Meanwhile, in 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
- Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
- Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.
Nutrition Facts : Calories 490, Carbohydrate 37 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 1/2 g
ZIPPY PAPRIKA CHICKEN
I just got my new issue of Simple & Delicious and made this one right away. It was so yummy with mashed potatoes. We will make it often in our house. Very quick and easy.
Provided by ugagirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large resealable plastic bag, combine paprika, marinade, salt, and pepper. Add chicken. Seal bag. Shake to coat. Refridgerate for 10 minutes.
- In large skillet, cook chicken in oil over medium heat for 5- 6 minutes per side or until juices run clear. Remove and keep warm.
- Add water, soy sauce, and lemon juice to skillet. Cook for 1-2 minutes, stirring to loosen browned bits. Remove from heat. Stir in sour cream until blended. Serve over chicken.
Nutrition Facts : Calories 263.1, Fat 14.5, SaturatedFat 5.1, Cholesterol 81.1, Sodium 668.5, Carbohydrate 3.3, Fiber 0.8, Sugar 0.5, Protein 29.4
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