Thursday, May 7, 2015

Budapest Hotel Chicken Paprika

You will need to buy a package of chicken thighs, skin on and bone in. Of course, crispy fresh red or orange pepper. As a side, whatever you like. I prefer potatoes or roasted cauliflower. But you could use pasta or rice or just serve a tossed green salad.

In a deep stove top enamel lidded pot, melt in 3 tbs of olive oil and the same of coconut oil. Add your first seasonings: garlic powder, sea salt, black pepper and a very generous amount of good quality paprika. In my opinion, it is wise and even frugal to buy good quality spices. Speaking from experience, some big box store brands taste like colored sawdust. Good spices, as in the past, are expensive. Try growing your own herbs in a kitchen garden and be amazed at the wonderful taste and aroma.

To begin, first wash and slice one whole  fresh red or dark orange pepper and quick stir fry in olive oil along with fresh dried herbs such as rosemary, mint and oregano. Next, move aside the peppers and lay in your chicken thighs browning on all sides on med heat. Once, browned, add 2 tbs of chicken stock, cover and simmer for 20 min on low heat. To finish off, add either 1/4 cup of heavy cream or sour cream or plain yogurt which I prefer for this dish.
Boil water with a pinch of salt, for your chosen side: potatoes, pasta or rice. Once tender, drain and ladle onto a low lipped serving platter. Place your chicken around the side dish you prepared and ladle the sauce over the top, garnish with chopped green onion top or parsely.

~Tutti a Tavola!

cena di gala
cena di gala
cena di gala

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