Just yesterday we had a RS meeting (formerly enrichment) and we had one the sister's father's come and teach us how to make this dish. Christina's dad used to work as a chef and it was great to have him walk us through this and then give each of us a small plate to taste. It was fabulous, a little more "done-up" than just regular chicken. He says it can be done in 45 minutes start to finish, just set your rice to steaming while you cook. He also suggests using and electric skillet if you have one.
Paprika Chicken
From Christina Castro
Prep and cook time: 45 min.
Ingredients
6 pieces Chicken (any kind), skinned
1 quart Canned Tomatoes, diced
1 Bell Pepper, sliced into rings
1 small Onion, chopped
2 stalks Celery, chopped in large pieces
¼ cup Flour
½ Tbl Garlic Salt
1 ½ tsp Paprika
½ tsp Pepper
½ tsp Italian Seasoning
1 cup Sour Cream
Salt and Pepper to taste
1/3 cup Vegetable Oil
Instructions
1. In a large Baggie combine flour, garlic salt, ½ tsp paprika, pepper, and Italian seasoning. Lightly toss chicken in flour mixture. (*Optional: Let sit overnight for best flavor)
2. Heat oil in a large skillet (350 degrees). Brown chicken on both sides until flour is cooked, about 5 minutes each side. Add salt and pepper to taste here so the flavor cooks in and through the food. Remove chicken from skillet.
3. Sauté onion and celery until tender (onion will start to look translucent). Add canned tomatoes and chicken to skillet. Cook for 15 minutes or until chicken is cooked through.
4. Dollop sour cream and place bell pepper slice on top of each chicken piece. Sprinkle 1 tsp paprika over top. Cover; remove from heat and let sit for 5 minutes.
5. Serve over steamed rice.
Paprika Chicken
From Christina Castro
Prep and cook time: 45 min.
Ingredients
6 pieces Chicken (any kind), skinned
1 quart Canned Tomatoes, diced
1 Bell Pepper, sliced into rings
1 small Onion, chopped
2 stalks Celery, chopped in large pieces
¼ cup Flour
½ Tbl Garlic Salt
1 ½ tsp Paprika
½ tsp Pepper
½ tsp Italian Seasoning
1 cup Sour Cream
Salt and Pepper to taste
1/3 cup Vegetable Oil
Instructions
1. In a large Baggie combine flour, garlic salt, ½ tsp paprika, pepper, and Italian seasoning. Lightly toss chicken in flour mixture. (*Optional: Let sit overnight for best flavor)
2. Heat oil in a large skillet (350 degrees). Brown chicken on both sides until flour is cooked, about 5 minutes each side. Add salt and pepper to taste here so the flavor cooks in and through the food. Remove chicken from skillet.
3. Sauté onion and celery until tender (onion will start to look translucent). Add canned tomatoes and chicken to skillet. Cook for 15 minutes or until chicken is cooked through.
4. Dollop sour cream and place bell pepper slice on top of each chicken piece. Sprinkle 1 tsp paprika over top. Cover; remove from heat and let sit for 5 minutes.
5. Serve over steamed rice.
1/27 Update: Made for dinner tonight...fantastic. I just stood over the skillet and ate the veggies while they cooked. My pictures...as promised:
Browned Chicken
Celery and Onion
Dolloped Chicken Peices in Cooked Veggies
A Close-up. Num.
Served Over Rice
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