Best 5 Presto Paprika Chicken Recipes

Embark on a culinary journey to savor the delectable flavors of "Presto Paprika Chicken," a dish that tantalizes the taste buds with its vibrant paprika-infused sauce and succulent chicken. This article will guide you through the process of selecting the perfect ingredients and assembling this flavorful dish with ease. Whether you're a seasoned home cook or just starting your culinary adventures, let us guide you as we unveil the secrets to crafting a memorable meal that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PRESTO PAPRIKA CHICKEN

Presto Paprika Chicken image

On busy evenings I wing it for dinner. The mild, paprika-spiced sauce nicely coats the rotisserie chicken and noodles in this quick dish. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
3 tablespoons butter
4 teaspoons all-purpose flour
2 cups chicken broth
2 tablespoons plus 1-1/2 teaspoons paprika
1 bay leaf
1-1/2 cups sour cream
1 rotisserie chicken, cut into serving-size pieces
Hot cooked noodles

Steps:

In a large skillet, saute onion in butter. Stir in flour until blended; gradually add the broth, paprika and bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to low. Stir in sour cream. Add chicken; heat through. Discard bay leaf. Serve with noodles.

Nutrition Facts : Calories 469 calories, Fat 32g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 471mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

PAPRIKA CHICKEN

Paprika Chicken image

Provided by Trisha Yearwood

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour, plus 2 tablespoons
2 tablespoons dried marjoram
3 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
One 3- to 4-pound chicken, cut into 8 pieces
3 large onions, chopped (about 4 cups)
1 tablespoon sugar
4 cloves garlic, thinly sliced
2 red bell peppers, diced (about 2 cups)
One 4.56-ounce tube tomato paste (about 1/2 cup)
2 cups chicken broth
1 teaspoon crushed red pepper flakes
2 cups sour cream
1/2 cup chopped fresh dill

Steps:

Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
Pour the sauce over the chicken and sprinkle generously with dill.

PAPRIKA CHICKEN

Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

PRESSURE-COOKER CHICKEN PAPRIKA

Pressure-Cooker Chicken Paprika image

I truly appreciate the speed of the pressure cooker. We use it often to make these tender paprika chicken breasts with a sauce that gets its richness from sour cream. -Holly Ottum, Racine, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 bone-in chicken breast halves (about 2 pounds)
1 small onion, chopped
1 cup chicken broth, divided
2 teaspoons paprika
2 teaspoons tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
Dash hot pepper sauce
1 tablespoon all-purpose flour
1/2 cup sour cream

Steps:

Place chicken in a 3- or 6-qt. electric pressure cooker; top with onion. In a small bowl, whisk 3/4 cup broth, paprika, tomato paste, garlic, salt, thyme and hot pepper sauce; pour over chicken., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Remove chicken; keep warm. In a small bowl, whisk flour and remaining 1/4 broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and sauce is slightly reduced, 8-10 minutes. Press cancel; stir in sour cream. Serve with chicken.

Nutrition Facts : Calories 688 calories, Fat 33g fat (13g saturated fat), Cholesterol 238mg cholesterol, Sodium 999mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 82g protein.

CHICKEN PAPRIKA

Chicken Paprika image

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Provided by Khall88

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

Steps:

Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g

Tips:

To achieve the best flavor, use high-quality paprika. Look for a paprika that is deep red in color and has a strong, slightly smoky aroma.
Don't be afraid to experiment with different types of paprika. There are many different varieties available, each with its own unique flavor profile. Some popular types include Hungarian paprika, Spanish paprika, and Turkish paprika.
Use a variety of vegetables in your paprika chicken dish. This will add flavor, color, and texture to the dish. Some good options include onions, bell peppers, carrots, and celery.
Be careful not to overcook the chicken. Chicken that is overcooked will be dry and tough. Cook the chicken until it is cooked through, but still juicy and tender.
Serve paprika chicken with a variety of sides. Some good options include rice, mashed potatoes, or roasted vegetables.

Conclusion:

Paprika chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made ahead of time and reheated later. If you are looking for a quick and easy meal that is also flavorful and satisfying, then paprika chicken is a great option.