Hi, I have never made this recipe, so I wouldn't no. Here is my thought, try
it once and if it doesn't work, you will no not to try it again.
Anna
----- Original Message -----
From: "Jamey Cook" <[email protected]>
To: <[email protected]>
Sent: Wednesday, December 19, 2012 7:30 PM
Subject: Re: [CnD] possible simplification for Chicken paprika? and a
coupleof questions
Hi, this recipe sounds delicious! Instead of the butter and
shortening, could one use olive oil, or a mixture of olive oil and
butter? It would be a combination of what nutritionists call "whole
foods" rather than using so much hydrogenated oil. Also, I would hope
less fat would need to be drained off. Second: though I have often
skinned and de-boned a chicken, I don't know a lot about the giblets.
How, for example, do you tell the liver from the heart when taking
apart a chicken? Do you count the lobes of each organ? The reason I
ask is that if cooked with other chicken parts, the liver can cause a
really strange flavor to happen, and it is therefore important to
separate it. If one were really in a hurry, and just had a cut-up
chicken, one could certainly substitute the cup and a half of water
with the same amount of chicken broth, (if that helps to make the
recipe look a little less intimidating). Homemade broth is so much
better! I have always used bones to make the broth, and not giblets,
though, so there comes one more reason for me to learn about those.
Also, I found it curious that sour cream is cooked in with all the
rest of the sauce ingredients, instead of the ladling method where one
ladles out a spoonful of broth into a bowl, then plops in a dollop of
sour cream into the same bowl where the broth is, and continues those
steps until the sour cream is incorporated and has reached the
temperature of the hot broth--just don't remember seeing a recipe
where the sour cream is cooked in before, though I can see how it
would be an ideal thickener for the sauce.
I love a challenge, and look forward to preparing this! I have left
the recipe at the end of the message as a reference.
Indirectly speaking of Paprika, there is a great app by that name
out--a recipe manager.
@Mike, absolutely agree with you. @Charles, people who don't
proofread drive me crazy, too. I could go into how reading Braille
helps people learn to proofread, but I could be proven wrong, maybe,
lol!
Jamey
CHICKEN PAPRIKA
1 chicken, cut up
1 1/2 c. water
1/2 c. plus 1 tbsp. flour
1 1/8 tsp. paprika
1 1/4 tsp. salt
1/8 tsp. red pepper
1/8 tsp. ground pepper
1/8 tsp. ginger
1 1/2 tbsp. butter
1 c. sour cream
3 tbsp. chili sauce
Dash of nutmeg
1/8 tsp. basil
1 1/2 tbsp. shortening
1 tbsp. Worcestershire sauce
1 clove garlic
Sliced mushrooms
1/4 c. cooking sherry or wine
Method
1. Boil backs, gizzards, and hearts in salted water until tender.
2. Drain and save broth.
3. Mix 1/2 cup flour, paprika, 1 teaspoon salt, red pepper, black
pepper, ginger,
basil, and nutmeg.
4. Roll chicken in this mixture.
5. Brown lightly in butter and shortening.
6. Put in large kettle.
7. Drain fat and put in 1 1/2 cups chicken broth, sour cream,
Worcestershire
sauce, chili sauce, garlic, 1/2 teaspoon salt, mushrooms, and sherry.
8. Heat until it steams.
9. Pour over chicken.
10. Simmer about 1 1/2 hours.
11. Cook slowly.
12. Dust with paprika.
13. Sour cream will curdle if cooked too hot.
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