Traditional Chicken Paprikash Recipe
This traditional chicken paprikash recipe cooks in just one hour and is packed with flavor and spice that is perfect for Hungarian cuisine lovers. It's best with potatoes, noodles, or rice along a side of steamed greens.
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Professional Chef Makes Chicken Paprikash (Paprikas Csirke) for the FIRST time
This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over the top. The flavors in this recipe will absolutely blow you away.
Chicken Paprikash or also known as paprikas csirke in Hungarian is a traditional dish consisting of chicken and onions cooked in bacon fat and then braised in liquid with paprika and other vegetables and seasonings. The sauce is then thickened with sour cream and flour mixture and commonly served with nokedli.
This is a one-pot meal that comes together in about 1 hour and is perfect for a weeknight meal but also has enough uniqueness to serve to guests. I also believe the addition of browning the chicken and using chicken stock enhance my recipe above the traditional one.
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Ingredients for the Chicken Paprikash:
• 1 whole fryer chicken broken down into parts (breasts, thighs, drums, wings)
• 3 tablespoons rendered bacon fat
• ½ peeled small diced large yellow onion
• 1 seeded small diced yellow bell pepper
• 2 finely minced garlic cloves
• 2 roughly chopped Roma tomatoes
• 3 tablespoons sweet paprika
• 4 cups chicken stock
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• salt and pepper to taste
PRINT OFF THE NOKEDLI RECIPE AT:
Ingredients for the Nokedli:
3 large eggs
1 cup + 2 tablespoons water
½ teaspoon salt
3 cups all-purpose flour
Instant Pot Chicken Paprikash | Instant Pot Chicken Recipes for Dinner | Foodies Terminal
#chickenpaprikashhungarian #pressurecookerchickenlegs #instantpotchickendrumsticksrecipe
Instant Pot Chicken Paprikash inspired by Hungarian Chicken Paprikash yields extremely juicy tender chicken smothered in a creamy paprika based sauce. This Paprika Chicken recipe get's dine under 30 minutes, it's super easy and beginner friendly and a great chicken dinner for those busy weeknights. Hungarian Chicken Paprikash Instant Pot recipe will soon become your family favorite because it's packed with immense good flavors. Serve it over Hungarian dumplings or buttered noodles and enjoy a hearty delicious meal.
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Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network
With winter around the corner, we can't think of a better meal to curl up and eat.
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Chicken Pot Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 55 min
Prep: 30 min
Inactive: 30 min
Cook: 55 min
Yield: 4 individual pot pies
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.
Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top.
Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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Barefoot Contessa Makes Chicken Pot Pie | Barefoot Contessa | Food Network
Chicken Pan Pie - Chicken Pot Pie in a Pan - Food Wishes
Making chicken pot pie in a pan doesn’t sound all that revolutionary, and it’s not, since that’s where many people make it anyway, but since it comes out so differently than deeper dish versions, and according to me, so much better, I decided we need to start calling it what it really is. Enjoy!
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Chef Anna Olson's Chicken Paprikash Recipe, Inspired by Singapore!
Chicken Paprikash is a staple of Singapore cuisine, and Chef Anna Olson has her own take on the delicious classic. Follow along with the recipe below!
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Recipe
Serves 4
30 mL (2 Tbsp) vegetable oil
1.2 kg (2.6 lb) bone-in chicken thighs (skinless optional)
300 g (3 cups) sliced cooking onion
200 g (1 ½ cups) red bell pepper, sliced (about 1 pepper)
20 g (3 Tbsp) Hungarian paprika
3 bay leaves
18 g (2 Tbsp) all-purpose flour
500 mL (2 cups) chicken stock
125 mL (1/2 cup) full-fat sour cream
30 mL (2 Tbsp) lemon juice
salt & pepper
chopped parsley, for garnish
Directions
1. Heat the oil in a large saucepan over high heat and add the chicken (skin-side down, if using skin-on chicken thighs) and brown the chicken on both sides, about 3 minutes per side. Remove the chicken to a plate and reduce the heat to medium-low.
2. Add the onion and bell pepper to the pan and sauté for about 3 minutes, to soften the onions. Add the paprika and the flour and stir for 2 minutes (the flour and paprika will stick onto the vegetables). Add a little of the stock and stir this in completely, to loosen the flour from the vegetables and then pour in the remaining stock while stirring. Increase the heat to medium, add the bay leaves and add back the browned chicken. Bring the liquid to a gentle simmer and loosely cover the pan, cooking for 30 minutes, then uncover the pan and simmer an additional 10 minutes (to allow the liquid to reduce a little).
3. To finish the sauce, remove the cooked chicken to a clean plate and remove and discard the bay leaves. Whisk the sour cream and lemon juice in a small dish and add this to the saucepan, whisking vigorously. Add back the chicken, season to taste and return the paprikash to a simmer before serving. The parsley can be stirred in or sprinkled on top.
Serve the paprikash over cooked potatoes, noodles or rice.
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