Paprika Roast Chicken | Oven-baked with only 4 ingredients | So simple, so good
This Paprika Roast Chicken is oven-baked with only 4 ingredients (excluding salt and pepper :0). This is one of those extremely simple recipes that turned out to be so good.
The smoked Paprika and butter give it that smoky flavour and buttery taste. While the lemon brightens up the whole dish.
Ingredients:
1.4 kg chicken
50g butter, soften
1 lemon
1 Tbsp paprika
2 tsp salt
1/2 tsp Black pepper
Bake the chicken at 180C for about 1 hour 15 minutes till the juices from the thickest part of the chicken run clear.
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This Chicken Paprikash Will Change Your Life For The Better
Chicken Paprikash is a top-tier comfort food recipe and I definitely recommend it to all aspiring home cooks.
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Chicken Paprikash recipe:
¼ cup clarified butter or oil
1 whole chicken separated into 8 pieces
1 large yellow onion, minced
1 red bell pepper diced
4 tbsp tomato paste
1 tbsp all-purpose flour
3 1/2 Tbsp Hungarian sweet paprika, plus more for garnish
3 1/2 cups chicken stock (add more for a more runny sauce)
2 tbsp sour cream to serve with each individual plate
Salt and pepper to taste
Hungarian Nokedli Noodles:
4 whole eggs
3 tbsp sour cream
1 cup +2 tbsp all-purpose flour
1 tsp salt
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DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
Paprika Chicken & Rice Bake
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Here is what you'll need!
Paprika Chicken & Rice
Servings: 5
INGREDIENTS
5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.
9. Enjoy!
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Cooking With Oma - Chicken Paprikash.mov
Mom, Grandmother (Oma), Great Grandmother...Mrs. Fritz shares her favorite recipes that her family and friends have been enjoying for many many years. Most are Hungarian or German, with some Canadian as well. This is the second recipe in the series. Her yummy Chicken Paprikash.
Chicken Paprikash - Hungarian Chicken Stew
Today we're making Chicken Paprikash. This creamy Hungarian braised chicken dish with dumplings is so good and very easy to make! I hope you enjoy it.
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AFFILIATE LINKS
Hungarian Sweet Paprika 250gr/8.9oz:
Sweet Smoked Hungarian Paprika:
Hot Hungarian Paprika:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
3 tablespoons (42g) lard or vegetable oil
4 pounds (1800g) chicken thighs and legs
2 large yellow onions - diced
5 cloves garlic - minced
3 tablespoons (20g) Hungarian sweet paprika
2 teaspoons (4g) Hungarian smoked paprika
1 teaspoon (2g) Hungarian hot paprika
1/2 cup (120g) dry white wine
2 cups (480g) low-sodium chicken stock
2 tablespoons (18g) all-purpose flour
1 cup (240g) sour cream
salt and pepper - to taste
3 tablespoons flat leaf parsley - for garnish
For the Dumplings (optional)
6 large eggs
4 cups (550g) flour
1 cup (240g) water
1 teaspoon (6g) salt
4 teaspoons (20g) baking powder
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Billy Mark: @bluecrestproductions
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Quick, Easy and DELICIOUS Chicken Paprikash
I'm going to show you why you need to use Hungarian paprika for the best flavour in a Chicken Paprikash, plus I'm making a few changes from an authentic version to make it super speedy and something my kids will devour!
Chicken Paprikash is usually made with bone-in pieces of chicken, I’m making this a faster dinner. You can replace with chicken thighs and drumsticks, or over a whole jointed chicken – you’ll just need to simmer for 30 minutes or so longer.
MUST use Hungarian sweet or spiced paprika. (affiliate link)
It really does make all the difference to use a good quality Hungarian paprika. The smell, taste, and colour are all so much richer. If you can't get hold of Hungarian paprika you can use regular store-bought, but be sure to check the dates and use the freshest kind you can find.
Serves 4
Free Printable recipe is available on our site:
Ingredients for this Chicken Paprikash:
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 large onion, peeled and diced
• 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
• 2 tbsp plain (all-purpose) flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp Hungarian sweet or spiced paprika
• 2 cloves garlic - peeled and minced
• 1 x 14oz (400g) tin chopped tomatoes in juice
• 2 cups (480ml) hot chicken stock
• 1 cup (225ml) sour cream
To Serve:
• Cooked pasta - such as pappardelle, tagliatelle or penne
• handful of chopped parsley
Process:
1. Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat.
2. Add the onion, and cook for 5 minutes, until softened.
3. Toss the chicken breast pieces together with the flour, salt and pepper. Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.
4. Turn the heat down to medium and add in the paprika and garlic. Stir together for a minute to coat the chicken.
5. Add the chopped tomatoes and stock and bring to the boil.
6. Place a lid on the pan and simmer for 25 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. Turn off the heat and stir through half of the sour cream
8. Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with a little more sour cream and a sprinkle of freshly chopped parsley.
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