Best 2 Old World Paprika Chicken Recipes

Embark on a culinary journey to the heart of Europe with "Old World Paprika Chicken," a timeless dish steeped in history and bursting with flavor. Paprika, the vibrant spice derived from sweet peppers, takes center stage in this classic recipe, imparting a rich red hue and an array of enticing aromas to the succulent chicken. With its tender meat, crispy skin, and a perfect balance of smoky, sweet, and savory notes, this dish will transport you to the bustling markets and cozy kitchens of Old World Europe. Let's explore the origins of this beloved dish and delve into the techniques and ingredients that make it a true culinary masterpiece.

Let's cook with our recipes!

OLD WORLD CHICKEN PAPRIKA

Old World Chicken Paprika image

This recipe comes from an old New York restaurant, Luchow's. I had this identical recipe in a restaurant specilizing in Hungarian cuisine! This recipe only calls for moderate amounts of sour cream. Serve with couscous to sop up the delicious sauce.

Provided by patriciafulda

Categories One Dish Meal

Time 1h5m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 chicken breasts
3 chicken drumsticks
3 chicken thighs
1 teaspoon salt
1/2 cup butter (not margarine)
1 tablespoon Hungarian paprika
1 medium yellow onion, peeled and diced
1 tablespoon heavy cream
2 teaspoons flour
1 1/2 cups chicken stock
1 cup regular sour cream
1 1/2 tablespoons freshly chopped dill (no stems) or 1 1/2 teaspoons dried dill (do not omit)

Steps:

Wash the chicken parts, pat dry, and sprinkle with salt. Let rest for half an hour.
Melt butter in heavy kettle or Dutch oven and stir in diced onion. Cook over low heat until onion is transparent but not browned. Stir in paprika and toast over low heat for 5 minutes.
Add chicken pieces, skin side down, in one layer and cook over medium heat until chicken is golden brown. Turn chicken and brown other side. Remove browned chicken and brown any remaining pieces.
Add all chicken to kettle or Dutch oven, cover and cook over medium heat for 30 minutes. (Chicken will not be quite done at this point.).
Pour heavy cream over chicken, sprinkle on flour, and stir. Add chicken broth, bring to a boil, and simmer chicken, covered, for 15 minutes.
Remove from heat, and stir in sour cream. Return to heat and simmer gently for 1-2 minutes until sour cream is combined but not curdled.

OLD WORLD PAPRIKA CHICKEN

Old World Paprika Chicken image

I found this recipe years ago in a "Farm Journal's Best Ever Book". Every time I serve it, I get compliments! Quick, simple and most ingredients are on hand.

Provided by BakinBaby

Categories Very Low Carbs

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs broiler-fryer chickens, cut up
1/3 cup flour
1 tablespoon paprika
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1/2 cup chopped onion
3 chicken bouillon cubes
2 1/2-3 cups hot water
1 cup sour cream (fat free works okay also)

Steps:

Coat chicken with mixture of flour, paprika, salt and pepper.
Brown chicken in hot olive oil in skillet about 15 minutes.
Add onion.
Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
(Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
Remove to serving platter.
Add remaining bouillon and sour cream to pan drippings.
Stir well; heat.
Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.

Tips:

Use high-quality paprika: The quality of the paprika is essential for the flavor of the dish. Look for a paprika that is deep red in color and has a slightly smoky flavor.
Brown the chicken well: Browning the chicken gives it a nice caramelized flavor. Be sure to brown the chicken in batches so that it doesn't steam.
Don't overcrowd the pan: If you overcrowd the pan, the chicken will steam instead of brown. Cook the chicken in batches if necessary.
Use a good quality chicken broth: The chicken broth is an important part of the sauce, so be sure to use a good quality broth. You can make your own chicken broth or use a store-bought broth.
Let the dish simmer: Simmering the dish allows the flavors to meld and develop. Be sure to simmer the dish for at least 30 minutes, or longer if you have time.
Serve with your favorite sides: Paprika chicken is a versatile dish that can be served with a variety of sides. Some popular sides include mashed potatoes, rice, noodles, or vegetables.

Conclusion:

Paprika chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The paprika gives the chicken a smoky and flavorful crust, while the creamy sauce is rich and comforting. Serve paprika chicken with your favorite sides for a complete meal that the whole family will enjoy.