Chicken Paprikash
Chicken Paprikash
Chicken Paprikash
Chicken Paprikash
Chicken Paprikash
Chicken Paprikash
Chicken Paprikash
Chicken Paprikash



-= Exported from BigOven =-

Chicken Paprikash

Serving Size: 6



3 pounds Chicken
1/2 cup Onion ; chopped
1/4 cup Shortening
1/2 teaspoon Black pepper ; ground
2 teaspoons Salt
1 cup Hot water
3 teaspoons Paprika
3/4 cup Sour cream

Cut chicken into serving size pieces and set aside. Saute
onions in shortening 3 minutes or until limp and
transparent. Rub black pepper and salt on the chicken, add
to onion and shortening and brown, over moderate heat, on
all sides. Add water, cover and simmer 30 to 40 minutes or
until chicken is tender. Stir in paprika 10 minutes before
cooking time is up. Remove chicken to a serving dish. Add
sour cream to pan drippings. Mix well and heat thoroughly,
but DO NOT BOIL. Pour over chicken. Serve with noodles.

From: (John & Tru

Per Serving (excluding unknown items): 493 Calories; 40g Fat (74.3%
calories from fat); 29g Protein; 2g Carbohydrate; trace Dietary Fiber;
162mg Cholesterol; 842mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean
Meat; 0 Non-Fat Milk; 5 1/2 Fat.




-= Exported from BigOven =-

Chicken Paprikash

Serving Size: 6
Categories: Poultry, National Presto Industries

1 (3-pound) chicken ; cut up
Salt
2 tablespoon vegetable oil ; 2 to 4 tablespoons
1 onion ; chopped
1 green pepper ; chopped
5 cloves garlic ; minced
1/4 cup tomato sauce
2 tablespoon Hungarian-style Paprika
3 tablespoon dill weed
1 cup chicken broth
1 tablespoon flour
3/4 cup sour cream

Sprinkle chicken with salt and pepper. Heat oil in a 4- or
6-quart Presto pressure cooker. Saute onions, green pepper,
and garlic until tender; remove. Brown chicken a few pieces
at a time; set aside. Add tomato sauce, paprika, dill weed,
and a small amount of chicken broth to oil in pressure
cooker; stir until smooth. Add remaining broth, stirring to
mix. Return chicken and vegetables to pressure cooker. Close
pressure cooker cover securely. Place pressure regulator on
vent pipe. Cook for 8 minutes, at 15 pounds pressure, with
regulator rocking slowly. Cool pressure cooker at once.
Remove chicken and vegetables to a warm dish. Stir flour
into sour cream; add to hot liquid. Cook and stir until
mixture simmers and thickens. Pour sauce over chicken.

Makes 4 to 6 servings.

Cuisine: "Hungarian"Source: "National Presto Industries"
"http://www.presto-net.com/index.html"

Per Serving (excluding unknown items): 298 Calories; 18g Fat (54.2%
calories from fat); 26g Protein; 8g Carbohydrate; 1g Dietary Fiber; 81mg
Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES : Hungarian cuisine differs from that of its European neighbors
by its generous use of paprika, which in Hungary is available in hot,
medium, or mild versions. A "paprikas" is a Hungarian favorite, made with
meat, poultry or fish in a sauce of rich cream and paprika. For a
Hungarian dinner, serve Chicken Paprikas with spaetzle or potato
pancakes, broccoli, cucumber salad, and strudel for dessert.




-= Exported from BigOven =-

Chicken Paprikash

Serving Size: 6



1 Onion ; diced
1/4 cup Bacon fat
Salt
3 tablespoon Paprika ; you read it Right!
1/2 teaspoon Black pepper
4 pounds Chicken ; cut up
1 cup Sour cream ; or more to Taste
2 tablespoon Flour ; browned
1/2 cup Milk or cream

Saute onion in hot bacon fat until tender, but not browned.
Add salt, paprika and black pepper; stir well. Add the
chicken pieces and fry turning pieces over til well coated
with the paprika mixture. A little bit of water can be
added at a time if chicken begins sticking on the bottom.
Cover and cook slowly on a low flame for 1-1 1/2 hrs., or
til chicken is tender. Remove chicken pieces when cooked.
Blend the browned flour in with the sour cream. Add 1/2 c.
milk or cream to the sour cream. Spoon some of the hot
liquid into the sour cream mixture then slowly add the sour
cream to the pan sauces stirring constantly. Do not boil.
Stir til warmed through, well-blended and smooth. Pour
sauce over chicken and serve with spatzels. This is my
family's recipe.




-= Exported from BigOven =-

Chicken Paprikash

Serving Size: 7
Categories: Poultry, Soups/Stews/Chowders


1 tablespoon reduced-calorie stick margarine
3 cups diced onion
1/2 cup diced green bell pepper
2 garlic cloves ; minced
4 cups chopped cooked chicken ; about 2 pounds
1/2 cups diced plum tomato
1/2 cup diced lean smoked ham
2 tablespoon all-purpose flour
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 (10 1/2-ou low-salt chicken broth
1 cup uncooked medium egg noodles
1/2 cup low-fat sour cream


Melt margarine in a Dutch oven. Add onion, bell pepper, and
garlic; saute over medium heat 10 minutes or until tender.
Add chicken, tomato, and ham; saute 5 minutes. Stir in
flour, paprika, salt, pepper, and bay leaf. Add broth, and
bring to a boil. Reduce heat, and simmer, uncovered, 15
minutes. Discard bay leaf. Stir in noodles; cover and cook
15 minutes or until noodles are tender. Remove from heat,
and stir in sour cream. Cook over low heat 5 minutes or
until thoroughly heated. Serving Size: 1 cup

Description: "A paprikash is a goulash made with sour cream."

Source: "Cooking Light

Per Serving (excluding unknown items): 253 Calories; 7g Fat (23.6%
calories from fat); 32g Protein; 17g Carbohydrate; 2g Dietary Fiber; 81mg
Cholesterol; 329mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1
1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : For a shortcut, substitute 1 1/2 pounds ready-to-eat, roasted,
skinned, boned chicken breasts (such as Tyson) for the cooked chicken, or
use leftover roast turkey.


-= Exported from BigOven =-

Chicken Paprikash

Serving Size: 4
Categories: Poultry


1 cup green bell pepper strips
1/2 cup chopped onion
1 clove garlic ; minced
1/2 cup low-salt chicken broth
1 tablespoon Hungarian hot paprika
3 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/2 cup low-fat sour cream
4 cups hot cooked egg noodles ; 4 cups uncooked
Coarsely ; ground pepper


Combine first 3 ingredients in an 8-inch square baking dish.
Microwave at HIGH 3 minutes or until tender; stir in broth
and next 4 ingredients (broth through 1/4 teaspoon pepper)
Add chicken breasts, nestling them into vegetable mixture.
Cover with heavy-duty plastic wrap, and vent. Microwave at
HIGH 8 to 9 minutes, turning over chicken pieces after 4
minutes. Remove chicken from dish; set aside, and keep warm.
Stir sour cream into vegetable mixture. Microwave at HIGH 30
seconds. (serving size: 1 chicken breast half, 1/2 cup
vegetable mixture, and 1 cup noodles)

Source: "Cooking Light,

Per Serving (excluding unknown items): 348 Calories; 5g Fat
(13.3% calories from fat); 37g Protein; 39g Carbohydrate; 3g
Dietary Fiber; 111mg Cholesterol; 489mg Sodium. Exchanges:
2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0
Other Carbohydrates.Serving Ideas : Sprinkle with pepper, if
desired.

NOTES : Hungarian hot paprika has a more pungent
taste than regular paprika, which can be substituted. Serve
chicken and vegetable mixture over the noodles




-= Exported from BigOven =-

Chicken Paprikash

Serving Size: 4
Categories: Chicken


4 large Chicken half-breasts - ; about 2 lbs
1 tablespoon Butter
1 medium Onion ; finely chopped
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1 tablespoon Paprika
1/4 cup Dry white wine
1/4 cup Chicken broth
1 cup Light sour cream
Cooked ; egg noodles

Cut each chicken half-breast into 2 pieces. Melt butter in
nonstick Dutch oven; saute half the chicken pieces until
browned on all sides. Remove from pan. Repeat with
remaining chicken; remove from pan. If desired, remove skin
from chicken. Add onion to pan; saute until transparent.
Stir in salt, pepper and paprika. Gradually add wine and
chicken broth. Replace chicken, cover and simmer over low
heat until chicken is tender, 35 minutes. Remove chicken.
Stir in sour cream into sauce until well-blended. Do not
let boil. Serve chicken and sauce with cooked noodles.
Yield: 4 servings.

Comments: There are almost as many recipes for chicken
paprikash as there are Hungarian cooks. This is a simple
version; others add chopped green pepper and diced fresh
tomatoes. Our tasters thoroughly approved when light sour
cream was substituted for the higher-fat regular product.
By using a nonstick-coated Dutch oven and leaving the skin
on the chicken, only 1 tablespoon of butter was needed
during browning.

Recipe Source: St. Louis Post-DispatchFormatted for
MasterCook by Susan Wolfe -




-= Exported from BigOven =-

Chicken Paprikash

Serving Size: 8



2 Tbsp Paprika
1 Green or red pepper
Salt ; and pepper
12 oz Can whole tomatoes
3 lb Chicken or parts
2 Tbsp Lard
2 Cloves of garlic crushed
2 Chopped onions
1 c Chicken broth
1/2 c Sour cream
2 Tbsp Flour


In large skillet heat lard over medium heat and add paprika
and saute for 1 minute. Add onions and saute for a few
minutes more. Add the remaining ingredients except the sour
cream and flour and simmer covered for an hour. Put sour
cream in bowl and mix with flour. Take a few Tbsp of liquid
from pot and mix with sour cream mixture while stirring
constantly to prevent curdling. Repeat a few times then add
sour cream mixture to pot heat and serve over dumplings.
http://www.geocities.com/hungarianrecipes/home.html
"SpindleKnees" A most wonderful paprikash. I make this
recipe also, but, for low-fat reasons, I substitute fully
drained yogurt for the sour cream without losing much
flavour.

Baron Blackfang From: "Gladys Dinletir"
>


-= Exported from BigOven =-

Chicken Paprikash

Serving Size: 4

4 pounds Chicken ; cut up
1/2 Green pepper ; chopped
Onions
1 tablespoon Fat
Chicken ; bouillon cube
2 cups Water
3 tablespoon Flour
4 tablespoon Milk
1/2 cup Sour cream
Salt ; and paprika to taste

Simmer onion and pepper in hot fat. Season cut up chicken
with paprika and salt. Brown each piece on both sides
slowly in hot fat. When cooked, put in water in a pot. Add
onions,pepper and bouillon. Cook until tender (1 hour).
Remove chicken, strain liquids. Make paste with flour and
milk, stir in sour cream and add to liquid.Thicken. Add
chicken. Heat slowly to boiling point. Serve with
Nokedli

Per Serving (excluding unknown items): 1015 Calories;
66g Fat (59.2% calories from fat); 19g Protein; 84g
Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 140mg
Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Non-Fat Milk; 13
Fat. 0 0



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