Chicken Paprikash With Sour Cream Food

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SOUR CREAM CHICKEN PAPRIKA



Sour Cream Chicken Paprika image

My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

Provided by DEME

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ½ tablespoons vegetable oil
1 cup chopped onion
1 ½ tablespoons butter
2 tablespoons paprika
½ teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

Steps:

  • You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
  • Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 8.6 g, Cholesterol 104.9 mg, Fat 23.3 g, Fiber 2 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 430.9 mg, Sugar 2.1 g

CHICKEN PAPRIKASH WITH SOUR CREAM



Chicken Paprikash with Sour Cream image

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.

Provided by Melissa Clark

Categories     Slow Cooker     Chicken     Dairy     Garlic     Herb     Onion     Kid-Friendly     Back to School     Dinner     Family Reunion     Sour Cream     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 14

2 medium onions, thinly sliced
1 teaspoon kosher salt
1 tablespoon sweet paprika
1 teaspoon hot paprika
1 garlic clove, peeled and halved
3 pounds chicken legs
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup sour cream
Fresh dill, chopped, for garnish
Special equipment:
Slow cooker

Steps:

  • In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
  • Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
  • In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
  • Stir sour cream into sauce. Garnish with dill and serve.

CHICKEN IN SOUR CREAM PAPRIKA SAUCE



Chicken in Sour Cream Paprika Sauce image

This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.

Provided by HeatherFeather

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts, cut into chunks
flour, as needed for dusting chicken
2 -3 teaspoons canola oil, as needed
1/4 cup onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained or 6 -8 ounces fresh mushrooms, sliced, stemmed, and peeled
1 (10 3/4 ounce) can condensed tomato soup (reduced fat is OK)
0.5 (10 3/4 ounce) can cold water (use soup can)
1 cup sour cream (light or regular but NOT fat free)
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons sweet Hungarian paprika, to taste (or spicy)
freshly cooked egg noodles or steamed bread dumplings

Steps:

  • Lightly dust chicken chunks with some flour- just enough to coat.
  • Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
  • Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
  • Remove from pan using a slotted spoon and set in a covered dish to keep warm.
  • Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
  • Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
  • Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
  • Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
  • Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
  • Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.

Nutrition Facts : Calories 256.4, Fat 12.5, SaturatedFat 5.3, Cholesterol 92.6, Sodium 555.2, Carbohydrate 9.6, Fiber 1.2, Sugar 6.2, Protein 26.5

SOUR CREAM CHICKEN PAPRIKA



Sour Cream Chicken Paprika image

While my host parents are in Bali for a holiday, I tried to practice cooking most of night and I was looking for sour cream recipe last night. and I found lovely recipe in internet. It says chicken breast but I had only chiken thighs on hand so I used them instead chicken breast also, I added mushroom and sweet red pepper and served with rice. Chicken was nice and tender the sauce was nice and rich & goes really well with rice!!

Provided by tomoko matsunaga

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons butter
1 cup chopped onion
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
8 ounces sour cream
1 teaspoon flour

Steps:

  • You can leave breats whole or cut them up, whatever your preference.
  • In a large skillet, fry chicken in oil until cooked through and juices run clear.
  • Remove chiken from skillet and set aside.
  • Add butter and onion to skillet.
  • Saute onion until translucent, not brown.
  • Add paprika and salt and stir.
  • Then add stock and bring all to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk.) Add reserved chiken to skillet and simmer in sauce until chiken heated throgh and sauce has thickened.
  • (if sauce doesn't seem to be thickened enogh, add little bit more flour and stir well).

Nutrition Facts : Calories 413.4, Fat 25.3, SaturatedFat 12.1, Cholesterol 109.8, Sodium 603.7, Carbohydrate 13.3, Fiber 1.9, Sugar 4.1, Protein 33.1

CHICKEN PAPRIKASH



Chicken Paprikash image

Make and share this Chicken Paprikash recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons paprika
4 boneless skinless chicken breasts
1 tablespoon butter
cooking spray
1/4 cup onion, diced
1/4 cup dry white wine
1/4 cup chicken stock
8 ounces egg noodles
1/2 cup nonfat sour cream

Steps:

  • Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
  • When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
  • Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
  • Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
  • Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
  • Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
  • Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 431.1, Fat 7.8, SaturatedFat 3.2, Cholesterol 127.3, Sodium 155.4, Carbohydrate 48.5, Fiber 2.8, Sugar 4.4, Protein 37.6

AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH



Authentic Hungarian Chicken Paprikash image

I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.

Provided by Dories Lori

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 big onion, diced (huge)
1 green pepper, diced
1/2 lb mushroom, sliced
2 tablespoons Hungarian paprika
1 1/2 teaspoons ground caraway
salt
black pepper
10 skinless chicken thighs, fat traces removed
4 plum tomatoes, diced
2 cups chicken stock, approx
3/4-1 cup sour cream

Steps:

  • In a large pot, heat the oil and sauté the onion until translucent.
  • Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
  • Cook until the mushrooms are just softened.
  • Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
  • Stir and add the chicken thighs and mix.
  • Add the tomatoes and enough stock to mostly cover the chicken.
  • Cover and simmer slowly for approximately 45 minutes.
  • The chicken should be falling off the bone, very tender.
  • Remove the chicken to a deep serving plate that has been warmed.
  • Reduce the stock a bit if it looks like it will be too much sauce.
  • Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
  • Heat until hot, but Do Not Boil.
  • Pour the sauce over the chicken, and serve over buttered egg noodles.
  • Miscellaneous Notes:.
  • Use 8 thighs if very large. "Bone in" is great.
  • Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
  • The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

Nutrition Facts : Calories 367.1, Fat 20, SaturatedFat 7.1, Cholesterol 132.6, Sodium 281.7, Carbohydrate 14.3, Fiber 3.1, Sugar 5.8, Protein 33.5

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Top Asked Questions

What is chicken paprikash and how do you make it?
Simple yet satisfying, chicken paprikash is a Hungarian recipe made with chicken browned in butter and cooked with onions and paprika, then finished with a little sour cream mixed in. Serve over dumplings or noodles. Elise founded Simply Recipes in 2003 and led the site until 2019.
Does chicken paprikash contain Tomatoes?
Some cooks will add tomato paste or chopped tomatoes, whereas others argue that authentic chicken paprikash doesn’t contain any tomatoes. I personally like the addition of tomato paste and that’s why I used it in this recipe.
How do you cook chicken and sour cream sauce?
Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce. Serve with dumplings, rice, egg noodles or potatoes.
How to make chicken parmesan with mushrooms?
In a large pot, heat the oil and sauté the onion until translucent. Add the green pepper, cook for 5 minutes or so, and add the mushrooms. Cook until the mushrooms are just softened. Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.) Stir and add the chicken thighs and mix.

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