CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
German |
|
1 |
Servings |
INGREDIENTS
1 |
|
Chicken; about 4 lbs |
3 |
lg |
Green bell peppers; Destem, de-seed, cut into stripes |
1 |
md |
Zucchini; cut into small cubes |
1 |
lg |
Onion; chopped |
|
|
Chopped Jalapenos; as many as you like |
|
|
Olive oil |
|
|
Some soy sauce |
2 |
c |
(that might be too much) basmati rice |
2 |
ts |
Madras curry powder; about |
INSTRUCTIONS
Here's a very nice recipe. I kept the name although it is misleading. I
picked it up in a German mag and modified it a bit. Usually you would
expect Paprika Chicken to be made with Paprika powder, but this one is made
with bell peppers (=Paprika in German). It is an extremely delicious
variant of a Green Chile Stew, actually.
This is good stuff - no instant broth. You need a large chicken, and I've
used some additional cheap chicken parts (backs) to enhance the broth. Cut
the chicken into parts (breast, back, wings, thighs) and place all the
parts in a large pot, with the breast on top. Pack them as tight as
possible, so you don't have to use much water. (This is also the reason why
I cut the chicken into parts). Add water until almost covered, put a lid on
the pot and bring to a boil. You can add salt at this stage, or later. At
any rate, be careful because the broth gets reduced later. You can also add
veggies to your liking, like carrots and/or onions.
After 1 hour of cooking, take the breast out and cook for at least one more
hour. Let cool down. Cut all the meat off the bones and into small pieces.
Remove the fat from the broth. Depending on how much water you've added you
will have to reduce it - cook on high heat without a lid. Reduce until you
have a very strong and rich broth. It should get almost solid when you put
it in the fridge.
And now the Paprika Chicken.
For a chicken of about 4 lbs you'll need about 3 large green bell peppers.
De- stem, de-seed, cut into stripes. 1 medium Zucchini cut into small
cubes. 1 large onion, chopped. Chopped Jalapenos as many as you like. Fry
the vegetables in olive oil for a minute and add some of the broth. Add
some soy sauce. Next, add about 2 cups (that might be too much) basmati
rice and about 2 teaspoons Madras curry powder. This is NOT a curry,
therefore it's just a little bit of curry powder - the curry taste should
not stand out at the end. Cook until rice is done, and add more broth as
you need it. Add the chicken meat.
Posted to CHILE-HEADS DIGEST by "Wolfgang Deimel" <deimel@mabi.de> on Oct
10, 1998, converted by MM_Buster v2.0l.
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