Oct 5, 2009

Tone it down ....with Paprika.

Ever had one of those days...when things are super adrenaline charged. Air-shows, fighter jets and crazy, heated conversations over good red wine?  Yesterday was one such day and on these occasions I feel like its time to take a break and make something happen. Things which will take the bitter aftertaste of negative feelings that almost certainly get the best of everyone after debates. I hate debates. A cold soup and salad hardly works. You need to mellow things down, without taking the heat away completely. And with very less time to spare. What do you do?

I fall back on Hungarian Paprika! Remember I told you yesterday how the Hungarians love their paprika?

I made some yesterday. And Garlic lovers...this one is for you. No Garlic. Imagine how effective the paprika must be so that even I, could forsake garlic.  So here is some paprika and mushroom chicken..with just a hint of oil.


1 lb of chicken--skinless and with bones. Chopped up into chunks

1 tbsf paprika. Smoked is good.
If you have sweet paprika add 1/4 tsp of cayenne pepper to take away the sweetness.

2 tbsf olive oil

12 mushrooms. I used Bella. Sliced up length wise.

1 big onion-- chopped up

half a cup of water. Or chicken stock, if you have some handy.

Salt and  freshly ground black pepper to season.
You can use regular black pepper as well. But Fresh has an edge.

Choppi'n and droppi'n

In a non stick skillet, preferably one which you can stick into the oven (meaning no plastic parts), heat the oil. Once the oil is hot, drop the onions and saute on medium high till its translucent. ~ 4-5 mins. Add the mushrooms and saute for another minute. Then add the chicken and let it stand for ~ 1 min and then move it around. This is the trick guys. Do not saute big chinks of chicken. You drop it in the oil --let it stand---move a bit around and let it stand--you know keep doing this. This way the chicken gets time to brown up nice and easy. NO fuss is the word :)

Anyways, while the chicken is being done set to preheat your oven to 420 F for 10 mins.

While the oven is pre heating, add the paprika, salt and season with freshly ground black pepper. And give the pot one big shake.

After the oven is preheated, add the water or the stock, cover the pot with its lid and bake for 40 minutes. If you do not have an oven friendly pot, transfer the chicken in a baking tray, add the water or the stock  and seal it completely with Aluminum foil and then bake. Again the vapor cooking style.

You are done. Serve with Rice or bread.

Pictures forthcoming. We ate it all yesterday :)

Happy eating and healthy living


lululu said...

this dish sounds flavorful! i love it that u dont hv a picture to post cos u ate it all! haha!

Mimi said...

Sounds perfect for a cool fall evening.

Erica said...

Thank you so much for your nice comments!!!! I truly appreciate it:)


The Japanese Redneck said...

Sounds like a great meal.