Chicken Paprikash – Chris’s Version

 I’ve been using this recipe from the Youngstown, Ohio, Angels and Friends Cookbook for decades. Milk Street  offered up their version this year.

I blended them here, and I think improved on both!

Ingredients:

¼ cup (1/2 stick) butter (or mix butter with some oil to prevent burning)

1 ½ cups chopped onion

Shallot, chopped (optional)

2-4 cloves garlic, chopped (optional)

Some combination of 2 peppers – bell, Anaheim, cubanelle, chopped. (Some hot, some sweet, your choice!)

2 large roasted red peppers (from a jar with some juice)

Juice of ½ lemon

1.5 pounds chicken, in large chunks (I used the tenderloins for Costo, whole)

¼ cup paprika (some combination of sweet, hot, smoked, or all sweet)

½ teaspoon salt.

2 cups chicken broth (Better Than Bullion always works)

2 more tablespoons butter

2 tablespoons flour

1.5 cups sour cream

Dumpling/biscuit mix of your choice. See below for what I used.

Preparation:

1.      Melt the butter. Add the onions (shallots and garlic, if using). Cook until translucent.

2.      Add the chopped peppers, roasted peppers, lemon juice and chicken. Cook until vegetables soft. Chicken won’t be cooked yet.

3.      Add the paprika and salt, stir until combined.

4.      Add the broth and simmer over low heat – bottom will burn otherwise.

5.      Cover with lid and cook until chicken is tender.

6.      While chicken is cooking, melt the 2 tablespoons of butter in a small pan and add the flour. Cook until this roux is light brown.

7.      Remove the roux from heat and let cool down a bit.

8.      Add the sour cream and stir until combined with the roux.

9.      When the chicken is done, scoop a few tablespoons of the broth into the roux mixture. Do this 2 or 3 times and combine until smooth each time.

10. Stir the roux mixture into the chicken pot and heat back up to a low simmer.

11. Drop the biscuit mix in large dollops on top of the pot and cook 10 – 15 minutes until biscuits are cooked through. I had to pull one apart to know for sure, though a temperature probe is another option! (Internet says 190 degrees.)

12. When biscuits are done, you are ready to serve.

Biscuits:

Ingredients:

I had Kodiak Pancake and Waffle Mix handy, so I used

2 cups of the mix

1 teaspoon baking powder

½ teaspoon garlic powder

½ teaspoon black (or white) pepper

2 Tablespoons melted butter

1 cup buttermilk

Mix all dry ingredients, then the wet and combine. Dollop over Paprikash and cook until done.

 

Per‑Serving Nutrition (Estimated, 6 servings)

Calories: ~560 kcal
Protein: ~33 g
Carbohydrates: ~18 g
Fat: ~40 g
Fiber: ~3–4 g
Sodium: ~650–700 mg

 

A KFC Chicken Seasoning Recipe from Glen and Friends Cooking

For the details, including why he doesn't give the proportions, watch his video.

Ingredient list:

Fine Salt

Fine Ground Black Pepper

Coarse Ground Black Pepper

Cracked Black Pepper

Fine Ground White Pepper

Allspice / or / Summer Savoury

Ground Coriander

Ground Ginger

MSG

Rubbed Thyme

Ground Sage 

Rubbed Marjoram

Per Glen:  Of course there is more than just the spice mix; if you want that old school taste, you need to use a low protein flour, dip in an egg and milk wash, and pressure fry in hydrogenated cotton seed oil.

Chicken Etouffe - Streamlined

Normally I go to Prudhomme's Recipe and make modifications as I have in my original version of this recipe. But last week, I really streamlined it, reduced the fat by a lot, and found it just as tasty (though not as buttery) as the original.

Boneless skinless chicken breasts

Spice mixture#1 - equal parts of salt, cayenne pepper, and garlic powder.

Seasoning mix #2
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder

Roux
3 TBL Oil
3 TBL flour

Veggies
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper

2 - 3 1.5 - 2 Cups Chicken stock (I use "Better than Bouillon")

Basic cooked Rice

Prepare the vegetables and spice mixes. Make lots of #1, put it in a spice jar and save it - you'll use it all the time!

Slice the chicken into "tender" sized pieces.

Sprinkle spice mixture #1 over the chicken.

Heat large cast iron skillet or dutch oven and add oil to coat the bottom.

When skillet is hot, start cooking the chicken in batches until lightly browned on the outside, then move to a plate when finished.

After the chicken is done, add the oil and flour for the roux and stir almost constantly until the roux has turned dark, How dark is up to you. Prudhomme recommends very dark, like very dark chocolate. I go for somewhere between milk and dark chocolate color. Don't get any on you - they don't call it Cajun Napalm for nothing.

When you have achieved this color, remove from heat and add half of the chopped veggies and stir in to stop the cooking process.

Add seasoning mix #2, the rest of the veggies and stir all together.

Add enough stock to cover generously, add back the chicken, and bring back up to a simmer.

Cook about 30 minutes, until the chicken is cooked and the gravy is thick.

Just before serving, if you feel the need to add some butter and stir it in, I won't hold it against you.

Serve over the rice, with some hot sauce on the side. And milk.

Simple Chicken Saag from Patak's

Ingredients

450g chicken cut into 1" cubes

2 tbsp vegetable oil

2 tbsp single cream

100g onions, finely chopped

250g canned chopped tomatoes

1 tsp cumin seeds

3 tbsp Patak's Balti Paste

75g spinach, chopped

175ml water

1 tbsp fresh mint, chopped

1 tbsp fresh coriander, chopped

Methods

Heat the oil in a pan and fry the cumin seeds, add the onions and saute until translucent.

Add the chicken and cook for 3 minutes before adding the Patak's Balti Paste. Sprinkle in some water, stir and fry for 2-3 minutes.

Add the tomatoes and water, partially cover and cook for 10-15 minutes or until the chicken is cooked through. Boil off any excess water if you prefer your dishes less saucy.

Stir in the spinach and mint. Add the cream and coriander.

Serve with Patak's Naan Breads.

Chicken Tikka Masala

Ingredients

1 lb Boneless chicken (1/2 kg approx, cut into cubes)

4 tsp Store bought tikka masala paste

2 large Onions, chopped fine.

2 cans diced tomatoes

2 T Oil (more if needed to saute onions)

Ciantro leaves (for garnishing)


Instructions

Saute onions in oil until soft. Add tikka paste and the chicken and saute briefly.

Add tomatoes and simmer 20 -30 minutes.

Serve with rice or naan.

Meredith's Chicken

[I found this handwritten note from Meredith with her chicken recipe.]

You need Montréal steak seasoning, garlic powder, lemon pepper, seasoning salt, and Cajun seasoning.

(Besides chicken breast.)

Cook breasts on stove, medium
Season with above.
Don't skimp on anything.
(You may skimp on garlic powder if you want) (add it)

I don't know how old she was when she did this...

Kelly's Asian Chicken (Gilroy Award Winner)

Ingredients

3 1/2 lb Frying chicken cut (Pick of the Chix works well)
3/4 c Distilled white vinegar
1 Garlic bulb, peeled
2 sm Red peppers, dried
1/4 c Soy sauce
3 tb Peanut oil
3 tb Honey

Preparation

Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat. Add garlic and peppers about 1 minute before the end of the browning process. Add the remaining ingredients and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes. If you are cooking white and dark meat together, remove the white meat first or it will dry out. Watch that sauce does not burn or boil away. Serve with rice, Chinese noodles or pasta.

NOTES: * Chicken with garlic and hot peppers

Another winner from "The Garlic Lovers Cookbook." Dont let the amount of garlic scare you. * When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, do not take a big whiff. The vinegar will knock you out! * This recipe won first place at a recent Garlic Cook-off at the Gilroy Garlic Festival. : Difficulty: easy. : Time: preparation: 5 minutes, cooking: 20 minutes. :

Thai Basil Fried Rice with Chicken

Ingredients

1/2 cup peanut oil for frying 

3 tablespoons oyster sauce
2 tablespoons fish sauce

1 tablespoon dark or light soy sauce (optional)  
1 teaspoon white sugar

6 large cloves garlic clove, crushed

2 tablespoons finely chopped fresh ginger  

3 - 6 dried chili peppers (optional)  

2 serrano peppers, crushed (I've been using poblanos instead of these and the bell pepper) 

1 pound boneless, skinless chicken breast, cut into thin strips

1 onion, thinly sliced

3 stalks celery, diced (optional)

3 - 6 scallions, chopped (optional)

1 red pepper, seeded and thinly sliced

4 cups cooked jasmine rice, chilled

2 cups sweet Thai basil

1 cucumber, sliced (optional)
1/2 cup cilantro sprigs (optional)

Directions

You can always do this without the chicken.

Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a bowl.

Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic, ginger and dried chili peppers (or serrano peppers, if using), stirring quickly. Stir in the chicken and cook for about 10 minutes, trying to get some browning on the chicken before adding the bell pepper, onion, (poblanos, celery and scallions) and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.

Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Chicken Paprikash

Chicken, either pieces or boneless skinless breasts or thighs or any combination

1/4 c. oil or butter or combination
1 1/2 c. chopped onion (or more)
Salt & pepper to taste
1/4 cup Hungarian paprika
2 c. water
1 1/2 c. sour cream
2 Tblsp flour

Biscuit mix, preferably whole wheat
Water for dumplings per recipe on biscuit mix box

You can throw in some smoked paprika or hungarian hot paprika or some combination to make up your 1/4 cup paprika, but basic paprikash uses just sweet paprika)

Skin chicken and cut into pieces (or use boneless/skinless).

Put oil/butter in large cast iron skillet and saute onions (do not brown).

Add salt, pepper and paprika; mix well.

Add chicken and saute briefly (5 to 10 minutes).

Add water and cover. simmer until chicken tender.

Mix 2 tblsp flour into sour cream. Add some of hot broth back into sour cream mix, stir and then start adding sour cream mixture into paprikash until well blended. Cook a few minutes longer until thicker.

Make dumpling dough and drop onto paprikash in tablespoons.

Cover and cook until dumplings cooked.

Serve.

Prudhomme's Chicken Etouffee

I do not fry the chicken as he does, and use boneless breasts. I sometimes slice the breasts into slivers for easier serving at the table.

 I just use "Better Than Boullion" chicken soup base instead of his stock recipe.

Chicken Stock for Etouffee -1/2 lb chicken back or chicken neck
3 cups cold water
1/2 medium onion, unpeeled
1 garlic clove, unpeeled and cut in thirds
1 stalk celery, with top
1 bay leaf

Flour Coating  [I use this seasoning without the flour, skillet fry the chicken and proceed.]

10 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper

Fried Chicken
3 lbs chicken pieces
salt
garlic powder
ground red pepper (preferably cayenne)
vegetable oil (for deep frying)

So, with the chicken pan fried with cayenne, garlic powder and salt, I go from here:
Seasoning Mix
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper

Roux and Gravy
6 tablespoons flour, using reserved extra flour coating
1 3/4 cups chicken stock, for etouffee

Finish
4-6 tablespoons unsalted butter, divided, to your taste
6 tablespoons very finely chopped green onions
chicken stock, as needed
2 cups hot cooked rice

Directions

1 Chicken Stock for Etouffee: [Make chicken stock with Better than Boullion] Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
2 Flour Coating: [...or not] Combine all ingredients in a plastic bag.
3 Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
[Or just coat the chicken pieces with seasoning, and grill or stir fry in cast iron skillet.]
4 Fry chicken (or just saute lightly in cast iron skillet if using boneless chicken breasts.) until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
5 Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
6 Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
7 Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
8 Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
9 Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
10 In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
11 Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.