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Slow Cooker Chicken Paprikash

Chicken, Ethnic, Kids, Onions, Sauce, Stews - No Comments » - Posted on February, 2 at 12:05 pm

Chicken paprikash is one of those dishes that is nothing but comforting. Don’t let the word paprikash intimidate you by any means. It basically translates to paprika, so when you are done slow cooking this dish, you end up with Hungarian paprika chicken. I have been wanting to make this dish for quiet some time as I knew my wife, and I for that matter, would really love it. Tender and succulent chicken that is bathed in a creamy sauce and cooked on a thinly sliced bed of onions, need I say more?

Chicken Paprikash Recipe

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Let’s get started:

(Serves 6)
Ingredients: [Print this Recipe]

Begin by mixing the onions with the hot and regular paprika, chili flakes, and salt. Make sure everything is mixed, then add to the bottom of your slow cooker.

Next add the oil to a large skillet and bring it to a medium, to medium high heat.

Dredge the chicken in the flour, making sure to lightly coat all sides of the chicken. Shake off any excess flour. Add the chicken to the skillet, and brown the chicken on each side for about 5 minutes, per side, without touching. Your goal is to get a nice sear and lock in those juices.

Ingredients for Making Chicken Paprikash

Once browned, add the chicken pieces on top of the bed of onions.

Reduced the heat on the skillet to a medium to medium low heat. Add the two cups of chicken stock to the skillet and tomato paste, and begin scraping down the chicken bits that stuck to the bottom of the skillet, mixing in the and cooking down the tomato paste as well.

During this time, mix the source cream and two tablespoons of flour in a small bowl. Ladle in some of the warm chicken stock, and mix until you have a nice smooth mixture. Add the sour cream sauce into the skillet, and begin mixing, incorporating it with the rest of the stock.

Pour the sauce over the chicken, cover, and cook on low for about for five hours.

Before you are about to serve, cook your gnocchi, and when fully cooked, strain, and add to a pot of the melted butter, sprinkling with some of the chopped parsley.

When you are ready to plate, add the chicken paprikash to a serving plate, or bowl, making sure you get the onions and a good amount of the sauce, serving the cooked gnocchi along the edge of the chicken.

Smells, and more importantly the flavor is totally amazing. You are left with fall apart tender chicken, and the sauce with those cooked down onions. Well, it’s amazing. Paired with the tender gnocchi and moving that into the sauce, wow, I’m hungry just writing about it. If you are looking for comfort, this is definitely work making as it’s simple and extremely delicious. Enjoy!

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Slow Cooker Chicken Paprikash

Prep Time: 30 minutes

Cook Time: 5 hours

Serving Size: 6

Ingredients

  • 1 large onion, thinly sliced
  • 1 tbsp sweet paprika
  • 1/2 tbsp hot paprika
  • 1 tsp dried red chili flakes
  • 1 1/2 tsp salt
  • 2 whole chicken breasts, boneless and skinless
  • 6 chicken thighs, boneless and skinless
  • 6 tbsp all-purpose flour
  • 1/4 cup of canola oil
  • 2 1/2 cups of chicken stock
  • 1 tbsp tomato paste
  • 8 oz sour cream
  • 2 tbsp all-purpose flour
  • Cooked Gnocchi or your favorite short noodle pasta
  • 1 tbsp unsalted butter
  • Fresh parsley, chopped

Instructions

  1. Begin by mixing the onions with the hot and regular paprika, chili flakes, and salt. Make sure everything is mixed, then add to the bottom of your slow cooker.
  2. Next add the oil to a large skillet and bring it to a medium, to medium high heat.
  3. Dredge the chicken in the flour, making sure to lightly coat all sides of the chicken. Shake off any excess flour. Add the chicken to the skillet, and brown the chicken on each side for about 5 minutes, per side, without touching. Your goal is to get a nice sear and lock in those juices.
  4. Once browned, add the chicken pieces on top of the bed of onions.
  5. Reduce the heat on the skillet to a medium to medium low heat. Add the two cups of chicken stock to the skillet and tomato paste, and begin scraping down the chicken bits that stuck to the bottom of the skillet, mixing in the and cooking down the tomato paste as well.
  6. During this time, mix the source cream and two tablespoons of flour in a small bowl. Ladle in some of the warm chicken stock, and mix until you have a nice smooth mixture. Add the sour cream sauce into the skillet, and begin mixing, incorporating it with the rest of the stock.
  7. Pour the sauce over the chicken, cover, and cook on low for about for five hours.
  8. Before you are about to serve, cook your gnocchi, and when fully cooked, strain, and add to a pot of the melted butter, sprinkling with some of the chopped parsley.
  9. When you are ready to plate, add the chicken paprikash to a serving plate, or bowl, making sure you get the onions and a good amount of the sauce, serving the cooked gnocchi along the edge of the chicken.
  10. Smells, and more importantly the flavor is totally amazing. You are left with fall apart tender chicken, and the sauce with those cooked down onions. Well, it’s amazing. Paired with the tender gnocchi and moving that into the sauce, wow, I’m hungry just writing about it. If you are looking for comfort, this is definitely work making as it’s simple and extremely delicious. Enjoy!
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http://www.simplecomfortfood.com/2012/02/02/slow-cooker-chicken-paprikash/



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New England Clam Chowder Style Po-Boy

Bread, Delicious, Game Day, Kids, Onions, Sandwiches, Sauce, Seafood - No Comments » - Posted on January, 29 at 9:16 am

For the last week or so I have been thinking about New England clam chowder. I could not get my mind off of it, but then as I was flipping channels late one night, I came across a cooking show that had featured a place called The Clam Shack. This place had people lined up for his food, and one that everyone was ordering was the fried clams. Right then and there, I thought to my myself, I could come up with my take on a clam chowder but tuck it into a sandwich! Genius, and genius it was.

Recipe for New England Clam Chowder Po-boy
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Now keep in mind I use the term po-boy for this recipe, and I will use it lightly. I say that only to the fact that this po-boy is not “dressed”, meaning, it is not slathered with mayonnaise and topped with tomatoes and thinly sliced lettuce.

As my wife was gone this past week, this was an opportunity for me to get my food on. As my kids were begging for me to make calamari, this was prime time to bring my clam chowder style sandwich into the spotlight, and wow, am I glad that I did.

Let’s get started.

(Makes One Sandwich)

Ingredients: [Print this Recipe]

Ingredients for Bechamel Sauce:

To make the bechamel sauce, add the butter to a sauce pan and let it melt on medium heat. Once it starts to bubble, add in the flour, and begin to stir, incorporating the butter into the flour. It will form somewhat of a paste, but don’t worry. Your goal is to let the flour cook, stirring along the way, for about 3 minutes. Slowly add in the milk, and begin whisking, on medium heat, for about 5 minutes. Whisk the entire time. The flour will begin to thicken and make a nice cream sauce. Add in the salt, pepper, and bay leaf. Give a good stir, then remove from the heat.

To a medium pot, add in the canola oil, and bring it to a medium heat. Your goal is to get the oil to about 375 degrees.

To another pot add the cubed potatoes, and fill with just enough water to cover them. Bring to a boil, reduce the heat, and cook for about 8-10 minutes or until they are fork tender. Drain, and return the potatoes back to the pot.

During this time, prepare all of the ingredients as cooking the clams goes very fast, so you will want to be ready , keeping in mind that you will cook all of the clams in a few batches.

Let me pause here to give a good warning here. The goal is to make the sandwich. This is the ultimate goal. HOWEVER, when you remove the fried clams from the oil, and season with a bit of salt, YOU WILL TRY A FEW. Again, the goal is to make the sandwich. I will admit, that when I seasoned the first batch of clams and let them drain a bit on paper, and had that first bite, I was in heaven, and I began eating them like popcorn! So, if you can, stay focused!

To a bowl, add the buttermilk along with the egg, and give it a good mix.

To another bowl add the masa harina, flour, salt, black pepper, and cayenne pepper, giving that a good mix.

Add a handful of the clams to the buttermilk mixture, and while using your hands, make sure there are no clumps. Get the buttermilk spread evenly on the clams. Let them sit in there for a couple of minutes.

Ingredients for making a Fried Clam Po-Boy

When your oil is ready, with a slotted spoon, remove the clams, letting the buttermilk drain back into the buttermilk bowl, then add them to the flour mixture. Using one of your hands, begin tossing the clam strips all around, making sure they do not clump up, and that all of the flour mixture is evenly distributed onto the clams. If you can, separate them, shaking off access flour, and place them on a tray or plate.

Add them to the hot oil, and begin frying. These will go extremely fast, about 1-2 minutes. Once golden brown, remove them with a large slotted spoon, or spider if you have one, letting the oil drain back into the pot, and add them to a wire strainer lined with paper. Season with salt.

Repeat until all of the clams are cooked.

Now let’s build that sandwich! You still have clams left right?

Slice your bread, lengthwise, but not all of the way through.

To the bottom, add the cubed potatoes. Drizzle with the Tabasco sauce, all along the potatoes. Top the potatoes with a good layer of the sliced onions. Top the onions with a heaping mound of the fried clams, then drizzle the top of the clams with the bechamel sauce.

PLEASE NOTE: If the bechamel sauce cooled up on you, simply bring it back to the stove on medium heat, add a bit more milk, water, or stock, and continue whisking until it is warmed through and easy to drizzle all over the clams.

Pinch both sides of the sandwich, open wide, and dig in. Not only is this sandwich super fun to eat, but it is everything you could think about when eating a clam chowder, but in sandwich form! You get the creamy potatoes on the base, the subtle hint of onion because they are paper thin, and the crunchy and awesome flavor from the clams. Not only that but you get the wonderful creamy bechamel sauce to boot!



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Beef Massaman Curry

Beef, Ethnic, Meat, Onions, Rice, Sauce, Soup, Stews, Thai, Vegetables - No Comments » - Posted on January, 26 at 3:16 pm

Approximately once a month, if not more, my wife and I get a real craving for a curry and coconut mixture, typically with a bit of chicken, peas, and other vegetables that is served over rice. It is a dish, especially this time of year, that is extremely comforting.  Some of my favorite Thai curry recipes basically involve a small can of curry paste that you can pick up at your local Asian store. They come in various colors, of which have different flavors, so be sure to look at the ingredients. My favorite is the red can as it packs some great heat, however they yellow curry paste, which we use in this recipe, packs these really amazing earthy flavors. Some of the ingredients include: dried chilies, shallot, garlic, fresh turmeric, lemon grass, coriander, cumin, cardamon, cinnamon, bay leaves, and cloves, among other things.  You can see where this is heading. Yep, to flavor town U.S.A. Wait, is that where I live?

Beef Massaman Curry Recipe

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Let’s get started on this simple, and comforting recipe.

Ingredients: [Print this Recipe]

You are going to treat this entire dish like a stew. It will cook low and slow for a good couple of hours, but that is OK as you will be gifted with some wonderful and tantalizing aromas during that time.

Begin by adding your cubed beef a large mixing bowl. Add in the curry paste and beging mixing the meat around, making sure the paste adheres to all of the pieces. Once done, set aside, and wash your hands with warm water and soap.

Next, heat a dutch oven if you have one, if not a heavy pot on the stove, on medium heat. Add in the oil and let it come to temperature.

Beef Massaman Recipe Ingredients

Toss in the cinnamon stick, star anise, and cardamon seeds and pods. Give a good stir.  This is probably your second great smell as the curry paste was probably the first inviting smell. Let this cook for about 3 minutes.

Toss in the shallots and the onions and give another good stir. Let this cook, stirring a few times along the way, for about 5 minutes.

Next, toss in the curried meat mixture, turning up the heat to a medium high. and give a good stir. Cook, untouched for about two minutes. Add in the chicken stock, and the coconut milk. Give another good stir.

Let this come to a boil, then reduce the heat to a simmer, cover, and let it cook for about 1 1/2 hours.

Now, add in the fish sauce, brown sugar, peanuts, and the potatoes. Give a good stir, then cover again. Allow this to cook until the potatoes are fork tender. This will take about 30-40 minutes.

Give the broth a taste. Heavenly right?

Once the potatoes are cooked, the beef massaman curry is ready to serve.

To serve, add some cooked jasmine rice to a soup bowl. Using a ladle, ladle in some of the broth, potatoes, and beef over the top of the rice. Top with some more broth.

Not only the smell of this massaman curry is amazing, but I think you will agree that the flavor is also out of this world. Super tender beef, along with the chunky potatoes and onions. Well, what more do I have to say to get you make this one? Hope you enjoy.



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