Paprika Chicken....
greenman28 NorCal 7b/8a
7 years ago
last modified: 7 years ago
I put my smoked paprika to use tonight...! The chicken turned out terrific!
The flavor was smoky, slightly sweet, savory, and completely enjoyable as far as piquance. I cooked for my parents, and even my dad was able to eat the chicken... without complaining about the heat. I recommend this dish. Super easy and fast to make. Plus, it's a great way to use your home-made powder!
Started with 2 tablespoons of the smoked paprika:
Added 1 Tablespoon kosher salt and 1 teaspoon garlic powder.
Mixed dry ingredients, then sprinkled over both sides of the chicken thighs.
Notice that I made a heavily powdered version on the right, a medium version
in the middle, and then just salt and pepper on the far left...just in case.
Broiled in the oven for 7 - 8 minutes on each side. Set the rack so that it
is no closer than 4-inches to the heating element.
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isgen
7 years ago
esox07 (4b) Wisconsin
7 years agolast modified: 7 years agoRelated Discussions
Clay Pot
Comments (16)Here are a few more recipes. The first one is definitely tried and true, not so sure about the others. Roast Chicken in a Clay Pot 1 chicken about 3 lbs. Marinade: 2 cloves garlic minced 1 cup orange juice 1 TB dried tarragon 1 TB olive oil 1/2 t. salt and fresh ground pepper put all the marinade ingredients in a large stainless bowl or a heavy zip bag; add the chicken, turn over in the marinade to coat all surfaces of the chicken. Chill 2 hours or overnight. Save marinade, then boil to baste chicken with the last few minutes of cooking. Soak clay pot 15 minutes in cold water in the sink. Put chicken in the clay pot along with oranges wedges 1 red onion cut in wedges Put lid on pot. Put in cold oven. Set oven temp to 450 F. Bake for one hour; remove lid, bake 10-15 minutes more basting with hot marinade that you have brought to a boil. Creamy Paprika Chicken 3-3 1/2 lbs. chicken pieces flour 2 medium onions, finely chopped 1 clove garlic, minced 2 t. Hungarian paprika 1 t. salt 1/8 t. white pepper 1/3 cup dry white wine 1 cup sour cream chopped parsley for a garnish Soak the clay pot for 15 minutes, drain. Coat chicken lightly with flour. Put onion and garlic in cooker; add chicken pieces and sprinkle with paprika, s&p. Pour in wine. Put cooker in a cold oven. Set temp at 450 F. Bake 1 1/4 hr. Stir in sour cream. Cover and cook 5-10 minutes more. Garnish with the chopped parsley and serve with noodles. Daube of Beef serves 6-8 2 medium onions, sliced 4 carrots, sliced 1/4 lb. cured ham (a ham slice) or Canadian Bacon, cut in 1/2-inch pieces 3 lbs. lean stew beef, cut in 2" pieces 3 cloves garlic, minced 1 t. thyme 1 t. basil s&p 1 bay leaf 1 lb. can chopped/diced tomatoes 1/4 cup brandy 3 cups red wine Soak pot 15 minutes, drain. Put half of the beef cubes in the bottom of the pot; sprinkle with half the onions, carrots, ham, garlic, thyme, basil. Sprinkle with s&p and add the bay leaf. Add half the tomatoes. Repeat with the other half of the ingredients. Pour over the tomato juice from the can; pour in the brandy and the red wine - the liquid should cover 3/4 of the meat. Marinate for 2 hours. Soak the top of the cooker for 15 minutes. Put cover on, put in oven, set temp at 425 F and bake for 1 1/2 hours. Stir meat once or twice during cooking. Serve with boiled potatoes as the French do....See MoreSnowed in! Ideas for stretching supplies
Comments (39)Bread Crumbs... Because I make my bread with coconut oil, I don't have a problem storing homemade bread crumbs vacuum-sealed in a canister because I use it a lot. Coconut oil keeps foods much longer and doesn't readily go rancid like other fats do. Freezing or refrigerating will also work well. Emergency Eggs... It's a good idea to have things on hand you can use as a substitute for eggs. For me, that's flax seed. Made into flax seed "goop", it does nicely in most recipes requiring an egg. You can also use flaxmeal (ground flax seed) as a substitute. One egg in a recipe usually serves as a binder in the recipe. In that case, almost any egg substitute will work. Two or three eggs in a recipe typically provide leavening. That's when Ener-G Egg Replacer is a good choice. --In most cases eggs can be eliminated from pancake and waffle recipes. --In cookies without eggs, add 1/4 t. more baking soda, increase liquid to one tablespoon per egg AND 1/2 to 1-teaspoon more cooking oil or fat. Some other choices... -2 T. cornstarch = 1 egg -2 T. arrowroot flour = 1 egg (good binder in baked goods) -1 heaping T. soy powder + 2 T. water = 1 egg -1 T. flax seeds + 1 cup water. Blend seeds and water for 1-2 minutes until desired consistency. OR Boil 1 T. flax seed in 1 cup of water for 15-minutes. It will cook down to 1/2-3/4 c. Cool, and add to baked goods, substituting for part of the liquid ingredients. This mixture can be kept in the refrigerator for a few days and used as needed. -Lecithin and water to equal 1/4-cup = one egg -1/4 c. mashed potatoes = 1 egg and can be used in cookies as a substitute -One whole egg = 2 T. water + 1 T. oil + 2 t. baking powder -One banana or 1/4 c. applesauce for each egg (use only if banana or applesauce would taste good in the recipe) -Grainlady...See Morelooking for chicken fricasse recipe
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Comments (30)Ooooh, all of these sound really good...and substantial! I remembered another one that I love. It was first posted by Annove, and it's terrific! Chicken Salad Ina Garten (posted 8/09 by Annova) 2 split (1 whole) chicken breasts, bone in, skin on (1-1/2 lbs) Good olive oil Kosher salt and freshly ground black pepper 1/2 cup pecan halves 1/2 cup walnut halves 1/2 cup good mayonnaise 1/2 cup sour cream 1 Tbsp chopped fresh tarragon leaves, divided 1 cup green grapes, cut in 1/2 Lettuce leaves, for serving Preheat oven to 350 degrees. Place chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4" dice. Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons* salt, and 1/2 tsp pepper. Fold in half the chopped tarragon leaves. Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped taragon leaves on top and serve on a bed of lettuce leaves. Annova's note: *Be careful with the salt. Some people think this is way too much. I added whatever I thought I needed as I went along. Here is another that I found today in a LHJ magazine while waiting in the doctor's office. Sounds really good, and I bet some shredded roast chicken would be good in it, too. Going in my "to try" file. Wild Rice Salad Ina Garten-from Ladies Home Journal Nov 2010 Ingredients 1 cup long-grain wild rice 2 1/2 tsp kosher salt 2 navel oranges 2 tbsp olive oil 2 tbsp fresh orange juice 2 tbsp raspberry vinegar 1/2 cup green grapes, cut in half 1/2 cup pecans, toasted 1/4 cup dried cranberries 1 scallion, white and green parts chopped 1/2 tsp ground black pepper Directions 1. In a medium saucepan over high heat combine rice, 4 cups water, and 2 tsp salt and bring to a boil. Simmer, uncovered, until rice is tender, 50 to 60 minutes. Drain and return rice to the pan. Cover and allow to rest for 10 minutes. 2. While rice is still warm, place it in a mixing bowl. Peel oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp salt, and pepper. Allow to sit for 30 minutes for the flavors to blend. Serve at room temperature. Serves 4 to 6. Linda...See More
hobbyartisan (Saskatoon, SK Canada, 2b)
7 years agogreenman28 NorCal 7b/8a
7 years agoisgen
7 years agogreenman28 NorCal 7b/8a
7 years agoisgen
7 years agogreenman28, guess what I first thought of when I happened upon on-sale boned chicken thighs at the store?
I didn't have no fancy smoked paprika so used the plain store-bought stuff, but I added some ground Jwala I grew myself for heat and flavour. Tasty, easy and quick!
Here's a gratuitous shot of some homemade sausage I was cooking at the same time, this one contains some Scotch Bonnet and allspice for a jerk-style banger.
habjolokia z 6b/7
7 years agolast modified: 7 years agogreenman28 NorCal 7b/8a thanked habjolokia z 6b/7isgen
7 years agoesox07 (4b) Wisconsin
6 years agogreenman28 NorCal 7b/8a
6 years agoesox07 (4b) Wisconsin
6 years agogreenman28 NorCal 7b/8a
6 years agoisgen
6 years agoesox07 (4b) Wisconsin
6 years agogreenman28 NorCal 7b/8a
6 years agoesox07 (4b) Wisconsin
6 years agogreenman28 NorCal 7b/8a
6 years agoesox07 (4b) Wisconsin
6 years ago
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