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Chicken paprika with leeks

Chicken paprika with leeks

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Finely chop the onion and put it in the multicooker bowl, sprinkle with olive oil, set the Fry function for 2-3 minutes.

Add the sliced ​​chicken legs and the sliced ​​carrot, cover with water, add the spices and set the Boil function for 30 minutes.

In the meantime, check that the water does not evaporate completely and burn, compete again with enough water to cover (to be the juice for the dumplings), prepare the dumplings, mixing eggs with a pinch of salt and flour to cover them. form a composition not very thick but not thin.

Take it with a spoon and put the composition in a bowl over the chicken legs, add the sliced ​​leek and grind the garlic, continue to set the Boil function and leave for 10 minutes.

3 minutes before the end of the program, put 1 tablespoon of flour in a bowl and thin with a little water, pour over the chicken paprika, mixing well.

When it is ready, put the finely chopped patrol. Enjoy

The meat is fried in oil on all sides, only until the blood coagulates. Remove and store in a warm place. In the remaining fat, cook the chopped onion, adding salt, until it becomes glassy. Add the paprika, mix, immediately put the meat in the pot and cover with hot water. Add the bay leaf and let it boil until the meat is soft, constantly checking that it has enough liquid. After the meat is cooked, let the sauce decrease over a low heat, meanwhile mix the cream with the flour, add 2 tablespoons of cold water and mix well.

Pour over boiling food and stir. Bring to a boil, adjust the taste of salt and pepper.

Then serve the chicken paprika with your favorite granita - polenta, dumplings or maybe mashed potatoes.

Chicken bell peppers

Chicken bell pepper with sour cream and dumplings, a borrowed dish, specific to Transylvania and Banat. Although it seems a challenge, the chicken paprika recipe is easy to make.

  • I recommend liquid cream for this preparation, because it does not coagulate. If you do not mind the appearance of the cut, you can use normal cream.
  • Put the cream directly in the pot, only when it will be consumed quickly, in a day, half a day. Any food or straight soup with sour cream becomes very easily perishable (it spoils quickly) even if it is kept in the refrigerator. You can also straighten the paprika directly on the table - everyone puts as much cream as they want on their plate.
  • Use quality paper. As soon as you put the paprika in the preparation, add water, so as not to burn it.
  • Boil the ingredients under the lid to shorten the cooking time.
  • For a better control over the recipe, you can fry the meat, then you can take it out, before adding onions.

Moreover, you can adapt the recipe according to your preferences - with sweet or spicy paprika. In both cases, you will feel the contribution of paprika powder, because the recipe was developed around it. In fact, chicken paprika comes from paprika, the alternative name for the spice.

Paprika is a traditional Hungarian dish that was taken over (hundreds of years ago) by Austrians, Czechs, Slovaks but also by Transylvanians and Banatians. The small flour dumplings are called Nockerli (from German) or nokedli (Hungarian version).

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Chicken paprika

Szekler chicken paprika recipe, prepared with onions, paprika, tomatoes and sour cream, served with milk, egg and flour dumplings

Chicken bell pepper with sour cream

Chicken bell pepper recipe with sour cream, prepared with onion, potatoes and greens, seasoned with paprika

Chicken bell peppers the slow cooker

Chicken paprika in slow cooker & # 8211 with flour dumplings or couscous (tarhana). Cooked in a slow cooker (Crockpot) or in a normal pot, with onion, garlic, paprika (paprika) and served with sour cream. In the areas of the Hungarian-speaking country as well as in the countries of Central Europe (Hungary, the Czech Republic, Slovakia, Austria), the chicken paprika (csirkepaprikas) is a dish like the mother at home.

When someone mentions chicken bell peppers, everyone turns their heads and says & # 8230ah daaaa & # 8230.hmmmm & # 8230.this gives good food. It reminds everyone of something: childhood, grandparents, country life. And if it's made with dumplings, it's fantastic & # 8230 and everyone thinks about it and remembers an event that is related to it.

Although it is a commonplace dish, this chicken paprika has a special status among foods. The main element is the paprika (paprika) of the house. Real paprika is made only from pepper pulp and not from stalks and seeds. The real chicken paprika can also be made in a cauldron, outside, in nature, on a very low heat and with a lot of patience.

The variant of chicken paprika with dumplings presented here is one much more dietetic and lighter than the classic paprika because NOT contains oil-fried onions and no flour. The final taste is as pleasant as in the classic version.

Next to this chicken paprika I often cook couscous (tarhana, dough & # 8222razalit & # 8221) & # 8211 recipe here:

This chicken paprika recipe is suitable for Diet Rina & # 8211 day of proteins (no dumplings and sour cream!), next to a salad of vegetables (see assorted salad).

Chicken paprika with dumplings - a dear recipe from my grandmother

My grandmother had blond hair and blue eyes. It was beautiful. And I still remember how he combed his long hair up to his waist and then braided it into two thick tails that he wrapped around his head. Like a crown.

Her image always accompanies me like a ghost whenever I remember my roots. Both with her village, with the valley full of ducks and geese, with the sandy ground, full of wild chamomile.

If I think about it, I've never seen so many wild chamomiles anywhere else in the world. With its unmistakable smell. A good plant.

Grandmother combing her long hair is one of the most enduring memories of her childhood. Together with the plowman (reg. Stove) on which she cooked the most wonderful dishes, the light crack of the wood, the raspberry bushes by the well, the chicken nests, the catkins. And chamomile everywhere.

There is something special and magical about the village world. A dream that connects with soft threads all our memories. And whenever the roads, steps and wheels of the car take me to another village, every place throws me back. In that world, since then, of the grandmother. Whether I'm at Viscri (which I caught in the photos here), Biertan, Șura Mare or anywhere else.

The chicken paprika with dumplings is also part of the pleiad of memories of the child I was. Which Grandma was cooking for. And I think the love with which she mixed in the pots and matched the tastes made its way to my heart. Because the dear recipe that I share with you today I intuited more than I copied it. The result is like 30 years ago. When my grandmother prepared food, on her plow, for us, the little ones in the family.


Ingredients for stew

* chicken breast (or chicken hammers)

* 2 tablespoons olive oil (or you have)

* 1 tablespoon of paprika

* 1 tablespoon tomato paste

Ingredients for dumplings

* 1 tablespoon olive oil

1.Cut onion, pepper and garlic into thin slices and diced chicken breast

2. Put a large saucepan over medium heat and sauté the vegetables in olive oil.

3.When the vegetables have softened a little, add the paprika, mix well and add the chicken breast. Stir a little and let the flavors know for about 10 seconds.

4.Add lukewarm water to the pan in the story to cover the meat and vegetables once more, add the tomato paste, put a lid on the pan and let everything boil over medium heat.

4.After the vegetables and chicken are cooked, taste and season with salt and pepper. Put the lid on, make a small fire and grab the dumplings

5. Break the egg into a deep plate and beat it together with a little salt and olive oil.

6. Add the white flour in the rain, until you get a paste that is softer than hard.

7. Using a spoon put the composition with egg and flour, little by little in the juice with chicken and vegetables. Don't make the dumplings too big because they swell

8. Put the lid on the pan and let the paprika simmer until the dumplings boil (about 5-10 minutes if)

9.After the dumplings have boiled, thicken the stew as follows: put a tablespoon of white flour in a cup, along with as much stew juice as possible. Mix well, not to have lumps and pour everything into the paprika. Bring to the boil until it binds and thickens the juice and you're done

Chicken paprika with dumplings

Paprika: Wash the meat and portion it, then let it drain or wipe with absorbent towels. It is set aside.

Peel an onion, wash and chop finely. Heat the oil in a non-stick pan. Add onion, half a teaspoon of salt and cook over low heat until glossy, without browning. Then add the Delikat paprika and immediately the meat, turning on all sides until it coagulates on the surface. Pour 100 ml of hot water and bring to a boil covered over low heat, stirring occasionally. If the liquid decreases, add a little more hot water so that the onion does not burn.

When the meat is almost cooked, put the pepper cut into strips and the peeled and diced tomatoes. Let it boil for another 10-15 minutes. When ready, add sliced ​​garlic, chopped green parsley and freshly ground Delikat pepper. Pour more hot water to form a thinner sauce, add more salt to taste and bring to a boil.

Dumplings: Put soft butter in a plate. Put the egg and mix together a little. Add flour and a pinch of salt and rub with the back of the fork, circularly, until the composition is homogeneous. If it is too compact, add a tablespoon of cold water and mix well.

In a saucepan with a wide mouth. boil water with a pinch of salt. When the water starts to boil, water a teaspoon and take a dumpling from the composition and let it soak in the water. Wet the teaspoon each time so that the composition does not stick to it. Boil covered over low heat for about 10-15 minutes, until soft. Check with a fork if they are cooked.

The dumplings are removed with a whisk and put in the paprika sauce only when it is ready and the pan has been removed from the heat.

Chicken top

Some time ago, being in France, I made this food for a gathering of good French people (there were over 200). They liked it. The Romanians I have served with her in recent years also liked her, but no wonder here, she is part, in one form or another, of the Romanian gastronomic baggage, it is easy to understand, easy to assimilate, it's a joy for those who have no problems with the chicken. Or with cream. Or with fat in general. See:

For four servings you need four whole chicken legs. With bone and skin. Clean them and dab them with a napkin. Sprinkle salt and pepper over them. Roast in a saucepan (not a pan) 150 grams of lightly smoked pork breast, cut into cubes and two large onions, also cut into cubes. Add the thighs and fry them on all sides until they are nicely colored on the outside.

Scald 200 milliliters of white wine (maybe a Muscat) in a kettle (or frying pan). Then pour the wine over the meat, add three large carrots, a celery, a leek, all cut into peas (ie in not too small pieces, not very fine). Mix well, put in a saucepan a bunch of herbs (three strands of parsley, three basil, three thyme, a bay leaf) and put the lid. Leave on low heat for an hour.

When the chicken is well cooked, pour in the pan 800 grams of sour cream folded with meat sauce. Leave for another ten minutes on low heat. Match the taste with salt and pepper. Serve with polenta, balmoş or potatoes, as you wish. To be healthy.

Chicken bell peppers

I haven't eaten paprika for a long time, I think since I was little, so on Saturday I made the recipe. It's not a special thing, it's a chicken stew with flour dumplings (which in my case are a bit big, because I didn't have the patience to make them smaller :)). It is very good and it is important to use quality paprika.

The recipe below is a combination of a recipe from a cookbook and what my mother told me on the phone :).

  • 1 chicken (without the soup parts)
  • 2-3 sprigs of green onions
  • 1 1/2 tablespoons sweet paprika
  • 1 teaspoon hot pepper
  • 1 tablespoon grated flour
  • 1 or
  • about 5 tablespoons flour
  • 10 tablespoons water
  • 2-3 drops of oil
  • a little salt

Cut the chicken into pieces and fry it together with the finely chopped onion until it starts to brown (the chicken).

Add paprika, flour, mix and complete with water until the meat is almost covered. Add salt, pepper and bring to a boil.

When the meat is cooked, prepare the dumplings.

Beat a little egg with salt, a little oil and gradually add water alternating with flour. We need to get a slightly softer dough. In a saucepan put water with a little salt and let it boil. Take a teaspoon of the dough a little and put it in boiling water. The dumpling must rise immediately to the surface. If it doesn't rise, add more water to the dough.

Do the same with the rest of the dough and let it boil for 3 minutes (pay attention when cooking). Ideally, make them about the size of a larger bean.

Remove the dumplings with a whisk and put them in the sauce.

Let it simmer for another 3-4 minutes on low heat. Meanwhile, mix 150g sour cream with 1 tablespoon of flour and a little milk and then pour into the sauce, we practice making & # 8222 wholesale & # 8221.

Stir gently until the sauce thickens.

Another faster way to cook is to boil the dumplings directly in the sauce, I took out the meat before adding them.

I recommend both options are equally good!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Chicken paprika with leeks - Recipes

There are many recipes for paprika in Transylvania, but I chose this one because it reminds me of the homemade chicken that my grandmother drowned in sour cream from my mother and put it in front of us next to a steaming polenta, from soon overturned from the cauldron.

At that time, I didn't like polenta very much, being used, like most children in the city, to pasta, dumplings and potatoes. But now I am more tolerant of tastes and I often miss the simple dishes but incredibly refined by their simplicity.

Ingredient: (for 8 servings) 4 upper thighs, 4 lower thighs, a chicken breast, 4 onions, 3-4 bay leaves, 1 tablespoon paprika, half a teaspoon hot paprika, salt, pepper, 50 ml white wine (optional), 200ml cream, 2 tablespoons flour, 50ml oil, green parsley.

Preparation of it is not very difficult because in three quarters of an hour this can be served at the table.

We start with the thighs and the chicken breast, we clean them, we wash them and we cut the breast into pieces of 50-70 grams. After we let the meat drain from the water, we lightly fry it in oil.

Until the chicken pieces are peeled, we always have to cut the onion, small, as small as we know how. When the meat has taken on a certain color, take it out in a bowl and sauté the onion in the remaining oil for about 4-5 minutes.

Then we put the chicken meat back in the pan, sprinkle it with salt, paprika and a little pepper and for 3 minutes we introduce them to the onion and then we sprinkle them with wine and give them a break for about 3 minutes, until we pour water. cover them for as long as possible and let them simmer for about 20 minutes.

At this point we can prepare for the end: chop the parsley and mix the cream with the flour. Cream will give all the charm of this food and it is good to know how to incorporate it without cheese. Mix it well with the flour in a larger bowl and then, when the meat is cooked, add a tablespoon of the hot sauce, gradually increasing the temperature of the mixture. When we have incorporated about three quarters of the hot sauce, we can pour everything over the meat and simmer for another 5 minutes. Add half of the chopped parsley before turning off the heat and keep the other half for garnish.

It can be served with polenta or dumplings, but it also goes with pasta or mashed potatoes.

If we choose the version with dumplings, they are prepared relatively simply as follows: we break 2 eggs and separate the egg white from the yolk. Beat the egg whites and then lightly incorporate the yolks. The flour follows, I don't know how much, I just know that we have to get a paste thicker than the cream that we can cut with a spoon and release it in a bowl in which the water boils. If the mixture comes out too thick, no trouble, we add water and if it is too thin we help it with a little flour. The dumplings should not boil for more than 5-6 minutes, after which we drain them from the water in a strainer and rinse them a little with lukewarm water.


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