Time 45m Number Of Ingredients 10 Steps:
Dice the onion, and cut the chicken breasts and thighs into bite-size chunks. In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well. Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package. Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat. Season to taste with additional salt, and serve immediately over broad egg noodles.
Time 30m Yield 2 servings Number Of Ingredients 13 Steps:
Bring water to boil for noodles in covered pot. Chop whole onion. Heat nonstick skillet large enough to hold all the ingredients until it is very hot. Reduce heat to medium high and add oil. Saute onion until it softens, a few minutes. Wash and dry chicken and cut into strips; add to the onions and saute until golden. Meanwhile wash, trim and seed whole peppers and chop; add to pan and continue cooking until vegetables have softened. Wash, trim and coarsely chop tomato add to pan with tomato paste and paprika and cook over low heat. Cook noodles according to package directions. Mix the cornstarch with a little of the yogurt to make a smooth paste. Stir into the yogurt and stir in the sour cream. When vegetables and chicken are cooked, stir in yogurt mixture over low heat and continue stirring until mixture thickens. Season with salt and pepper. Drain noodles and top with chicken-vegetable mixture.
Time 56m Yield 6 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat oil in a large saucepan over medium heat. Add chicken; cook and stir until juices run clear, 8 to 10 minutes. Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth. Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan; stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley; cook over medium heat until sauce thickens, about 5 minutes. Stir mushrooms into the sauce; add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.
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.
Time 1h35m Yield 8 Number Of Ingredients 15 Steps:
Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired. Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat. Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate. Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.
Time 1h5m Yield 4-8 serving(s) Number Of Ingredients 11 Steps:
OK let’s be Hungarian. Firstly we don’t call the dumplings “spaetzle” but I can’t spell the word that Grandma always used so I’ve borrowed the German term. (I’ve since learned how to spell Nokedli.). Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I’ve learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.). Chicken should be very tender and about to fall off bones. Remove chicken to bowl. Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.). Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Now comes the tricky (and boring) part. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with). At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission. The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish. One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.
Yield Makes 4 servings Number Of Ingredients 12 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.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.
Time 1h Yield 8 serving(s) Number Of Ingredients 12 Steps:
NOTE:I use 6 boneless skinless chicken breast halves to serve 6 because we like extra sauce. Shake chicken in flour, salt, and pepper in a plastic bag. Coat well. Save remaining flour for gravy. Brown chicken, part at a time, in butter and oil in Dutch oven. Remove chicken when browned, pour off drippings, and return 1 tablespoonful to kettle. Stir in onion and sauté until soft. Add water, instant chicken broth , and paprika. Scraping brown bits from bottom of kettle, heat to boiling. Return chicken to kettle, cover, and simmer 30 minutes or until chicken is tender. Remove chicken to shallow pan and reheat broth to boiling. Measure 2 tablespoons of saved flour and add water to make paste. Stir into broth. Cook, stirring constantly, until gravy thickens and boils 1 minute. Blend sour cream and whipping cream in a small bowl and stir into gravy. Return chicken and reheat slowly to boiling. Serve over noodles or dumplings.
Time 30m Yield 2 Number Of Ingredients 10 Steps:
Cook and drain noodles as directed on package, omitting salt. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.
