Tag: sweet paprika
Chicken Paprikash
I saw Michael Symon make this recipe on some show and was reminded of a dish my Mom used to make for us… so I kind of blended the two and came up with my own version.. it is a great weekday, healthy meal to serve your family…
- 5 to 6 chicken drumsticks, with skin
- 1 tablespoon sweet paprika
- 4 garlic cloves, grated
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
Mix the paprika, garlic, oil and salt in a small bowl. Rub all over the chicken and marinate for 2 to 3 hours.
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme
- 1 large yellow onion, chopped
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 1 tablespoon sweet paprika
- 14 ounces crushed tomato
- 2 cups chicken broth
- Salt
- 1 cup sour cream
- 1 tablespoon all purpose flour
- ½ cup parsley, chopped
- ½ cup dill, chopped
Heat a heavy saucepan with the butter and olive oil. Brown the chicken pieces on medium high heat on all sides. Take out of the pan and keep the chicken pieces aside. Add the thyme, onion, peppers and paprika. Saute on medium heat for 5 to 6 minutes. Add the crushed tomato and sauté for another 4 to 5 minutes on medium heat. Add the chicken back to the pan with the chicken broth. Bring to a boil and simmer on lower heat, covered for 15 to 20 minutes. Take the lid off the take the chicken pieces out to take off the bone (you can leave on the bone if desired). In the meantime, add the flour to the sour cream, mix well and add to the pan. Mix well and add salt if needed. Add the parsley and dill. Mix well and serve with egg noodles.
Grilled Ribeye with Chipotle Honey Barbecue Sauce Fajitas
I loved making this main entree for a few friends we were having over the other day. I knew I was going to grill but wanted to come up with something different to serve. Mexican and Latin themes always come to mind for a warm summer evening dinner. The bold flavors lend themselves beautifully to summer meals.
I bought a gorgeoous, grass fed piece of ribeye. It was huge- about three pounds or so. I decided to make a dry rub and sprinkled it all over the juicy steak for a good 4 to 5 hours- over night will be ideal.
I then made my own barbecue sauce- which is super easy and so delicious. Usually barbecue sauces are full of sugar, high fructose corn syrup and salt. If you make your own, it is easy to control the salt and the sugar plus you end with a tastier product.
I grilled the huge steak while basting with the barbecue sauce. I had extra sauce on the side for the meal.
We ate the delicious steak inside grilled tortillas topped with avocados, grilled peppers and onions and the barbecue sauce. The meal was absolutely delicious.
Try this recipe for your next grilling party…
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Chicken Cheese Steak
I made this sandwich after I reviewed a local eatery in Maplewood- Maplewood Deli and Grille. My friend and I had a quick meal including a chicken cheese steak sandwich and an order of fries. I love eating fries but never end up ordering them- too much fat. These fries were incredible with some kind of a flour coating- oh my, talk about carb heaven!
The sandwich was delicious as well. One of the best things about it were the crispy potatoes topping the chicken and the green peppers.
As I thought of replicating this sandwich, I knew I would make it healthier, but how? I used white meat chicken pieces for the filling and paired fresh green peppers and onions for the sandwich. To replicate the potatoes I diced them up small and roasted them in a very hot oven with a bit of olive oil. You can also cook them on the stove in a skillet- as shown below. It resulted in really crispy potatoes- yum!
The sandwich was delicious- a whole meal. It had the meat, veggies and potatoes- what more do you want? It was fresh tasting and crispy and crunchy. I served it for dinner with beer for my husband and wine for me. That’s right, I had a glass of wine with the sandwich- I like my wine and it was delicious!
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Chicken Paprika
I had forgotten about this dish. I grew up eating it. My Mom would make it with green peppers and served it over white rice.
While she was a young girl, she stayed with her brother and sister-in-law in the UK. She learnt a lot of local cooking and one of the dishes my aunt used to make was chicken paprika.
Even after moving to the US, my Mom made this particular chicken dish quite often. I am usually not a big rice eater, but love white rice with this particular dish. As some of you know I am big into healthy eating and brown rice is part of the repertoire- but with this meal white rice tastes the best.
The dish itself is very easy to make. The gravy consists of onion and garlic and the main ingredient is sweet paprika. A pinch of cinnamon brings out the sweetness in the chicken and the peppers. As I mentioned before, my Mom would use green peppers but decided to use one green and one red. It makes a delicious and colorful dish.
My daughter was very curious while I was cooking it. She was a bit put off by the peppers- she doesn’t like them. I told her I would give her the chicken with the rice and one or two pieces of peppers. She loved the chicken and tolerated the peppers. Overall she enjoyed and so did my husband- he thought it was delicious.
Next time you are wondering what to do with the chicken in the fridge- try Chicken Paprika.
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