How To make Chicken Paprikash Pot Pie
15 oz Pkg refrigerated pie crusts
4 ea Slices bacon, crumbled
3/4 lb Boneless, skinless chicken
- breast, in 1/2 inch pieces 1 c Coarsely chopped onions
1 c Coarsely chopped bell pepper
1 c Sliced carrots
1 c Sweet peas
1/2 c Sour cream
12 oz Jar home-style chicken gravy
3 T Cornstarch
3 t Paprika
1. Heat oven to 425 degrees. Prepare pie crust as directed on package
for two-crust pie using 9-inch pie pan.
2. In large skillet over medium heat, cook bacon until crisp.
Reserve 1 tablespoon drippings with bacon on skillet.
3. Add chicken to skillet; cook and stir until no longer pink. Add
onions, bell pepper and carrots; cook and stir until vegetables are tender. Stir in peas.
4. In small bowl, combine all remaining ingredients; mix well. Stir
into chicken mixture in skillet. Spoon into crust-lined pan. Top with second crust and flute edges; cut slits or small designs in several places on top of crust.
5. Bake at 425 degrees for 30 to 35 minutes or until crust is golden
brown. Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Nutrition Information Per Serving: 550 Calories, 31 g Fat, 850 mg Sodium
How To make Chicken Paprikash Pot Pie's Videos
Chef Anna Olson's Chicken Paprikash Recipe, Inspired by Singapore!
Chicken Paprikash is a staple of Singapore cuisine, and Chef Anna Olson has her own take on the delicious classic. Follow along with the recipe below!
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Recipe
Serves 4
30 mL (2 Tbsp) vegetable oil
1.2 kg (2.6 lb) bone-in chicken thighs (skinless optional)
300 g (3 cups) sliced cooking onion
200 g (1 ½ cups) red bell pepper, sliced (about 1 pepper)
20 g (3 Tbsp) Hungarian paprika
3 bay leaves
18 g (2 Tbsp) all-purpose flour
500 mL (2 cups) chicken stock
125 mL (1/2 cup) full-fat sour cream
30 mL (2 Tbsp) lemon juice
salt & pepper
chopped parsley, for garnish
Directions
1. Heat the oil in a large saucepan over high heat and add the chicken (skin-side down, if using skin-on chicken thighs) and brown the chicken on both sides, about 3 minutes per side. Remove the chicken to a plate and reduce the heat to medium-low.
2. Add the onion and bell pepper to the pan and sauté for about 3 minutes, to soften the onions. Add the paprika and the flour and stir for 2 minutes (the flour and paprika will stick onto the vegetables). Add a little of the stock and stir this in completely, to loosen the flour from the vegetables and then pour in the remaining stock while stirring. Increase the heat to medium, add the bay leaves and add back the browned chicken. Bring the liquid to a gentle simmer and loosely cover the pan, cooking for 30 minutes, then uncover the pan and simmer an additional 10 minutes (to allow the liquid to reduce a little).
3. To finish the sauce, remove the cooked chicken to a clean plate and remove and discard the bay leaves. Whisk the sour cream and lemon juice in a small dish and add this to the saucepan, whisking vigorously. Add back the chicken, season to taste and return the paprikash to a simmer before serving. The parsley can be stirred in or sprinkled on top.
Serve the paprikash over cooked potatoes, noodles or rice.
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Chicken Paprikash - Hungarian Chicken Stew
Today we're making Chicken Paprikash. This creamy Hungarian braised chicken dish with dumplings is so good and very easy to make! I hope you enjoy it.
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Hungarian Sweet Paprika 250gr/8.9oz:
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
3 tablespoons (42g) lard or vegetable oil
4 pounds (1800g) chicken thighs and legs
2 large yellow onions - diced
5 cloves garlic - minced
3 tablespoons (20g) Hungarian sweet paprika
2 teaspoons (4g) Hungarian smoked paprika
1 teaspoon (2g) Hungarian hot paprika
1/2 cup (120g) dry white wine
2 cups (480g) low-sodium chicken stock
2 tablespoons (18g) all-purpose flour
1 cup (240g) sour cream
salt and pepper - to taste
3 tablespoons flat leaf parsley - for garnish
For the Dumplings (optional)
6 large eggs
4 cups (550g) flour
1 cup (240g) water
1 teaspoon (6g) salt
4 teaspoons (20g) baking powder
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Billy Mark: @bluecrestproductions
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Instant Pot Chicken Paprikash | Instant Pot Chicken Recipes for Dinner | Foodies Terminal
#chickenpaprikashhungarian #pressurecookerchickenlegs #instantpotchickendrumsticksrecipe
Instant Pot Chicken Paprikash inspired by Hungarian Chicken Paprikash yields extremely juicy tender chicken smothered in a creamy paprika based sauce. This Paprika Chicken recipe get's dine under 30 minutes, it's super easy and beginner friendly and a great chicken dinner for those busy weeknights. Hungarian Chicken Paprikash Instant Pot recipe will soon become your family favorite because it's packed with immense good flavors. Serve it over Hungarian dumplings or buttered noodles and enjoy a hearty delicious meal.
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Classic Chicken Paprikash
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Traditional Chicken Paprikash Recipe
This traditional chicken paprikash recipe cooks in just one hour and is packed with flavor and spice that is perfect for Hungarian cuisine lovers. It's best with potatoes, noodles, or rice along a side of steamed greens.
#recipes #hungarian #chickendinner
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Paprika Roast Chicken | Jamie's 5 Ingredient Meals | Channel 4, Mondays, 8pm
Check out this brilliant hack for your Sunday roast - roasting paprika-infused chicken directly on the oven bars means you get super-crispy skin and all the tasty juices rain down on to the lucky veg below. Delicious!
Check it out on my new TV series, Jamie's 5 Ingredient Meals, brought to you by Tesco, on Mondays, 8pm, Channel 4.
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