What is the best recipe for a chicken dish?

Answer 1

Here's my Grandmother's recipe for Chicken Paprika (Paprikas Csirke). It's one of my favorite Hungarian recipes!

1 onion (chopped)
1-1/2 tbsp. lard
1 tsp. Hungarian rose paprika
1 tsp. black pepper
2 tsp. salt
3 to 4 lb. lbs. chicken (disjointed)
1/2 cup water
1/2 pint sour cream
1 tsp. flour
hot, buttered noodles (optional)

Brown onion in lard; add seasonings and chicken; brown 10 minutes. Add water; cover and simmer slowly until tender. Remove chicken. Mix sour cream and flour well. Add to drippings in pan and again mix well.

Serve over hot, buttered noodles, if desired.

Serves 4 to 6 people

Answer 2

I'm a island girl so mine is CURRIED CHICKEN with white steamed rice // 1 whole chicken cut up in small pieces you then season it with 1/2 onion sliced, 1 tomato sliced, 3 cloves of garlic, 1/2 bunch of cilantro, salt n pepper you can adjust in pot later and 2tbsp of curry powder I heat a pot with a little bit of oil then trow the minced garlic in then the curry powder stir a little bit not too long so as not to burn the curry then trow in the chicken with all the other seasons in the pot cover and stir in about 3mins add a 1/2 cup of water or to make it sweeter add 1/2 cup of coconut milk cover and let simmer till chicken is cooked.

Answer 3

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Answer 4

I have a fab one called chicken paprika and it was handed down from my inlaws . If you would like the recipe then please just email me and I will be glad to share . good luck and god bless.