Prep2eat

October 20, 2014

Paprika Chicken Stew

Filed under: Chicken, Food, Food blog, Homemade, Meals, Stew — Tags: , , , , , , — prep2eat @ 11:27 am

Paprika Chicken Stew

This is the time of year in the northeast of the US when we bundle up to keep out the chill and crave hearty, comfort foods. This season of Autumn is just after warm summer temps and just before the really long, cold winter season.

Preparing this Paprika Chicken Stew each year takes on small additions or omissions of ingredients depending on the thickness of the gravy I am in the mood for. If making this dish for friends, I might add sweet potatoes and carrots or small cut new potatoes. The amount of liquid added during the cooking process will also determine the density of the gravy.

This basic recipe produces a sweet, comforting meal. The final dish is colorful as well as great tasting. I know you will go back for seconds. Since I know this usually happens, I choose butternut squash instead of potatoes and use less flour as thickener for the gravy.

My version of this recipe resembles a stew rather than chicken parts with potatoes in a skillet. I use boneless, skinless chicken thighs and thin chicken breasts, no skin or bones.

Here is the original recipe I found in a magazine years ago by Joyce Litz of Albuquerque, NM titled “Skillet Chicken and Vegetables.”

Makes 4 servings

4 chicken thighs with skin and bone
1 tbs paprika
2 tbs vegetable oil
3/4 lbs red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tbs all purpose flour
1 cup canned or boxed low-sodium chicken broth
1/2 cup dry white wine (optional)
Chopped fresh parsley to sprinkle over cooked dish.

Sprinkle uncooked chicken with paprika, salt and crushed black pepper
Heat oil in heavy, large skillet over medium-high heat
Add chicken and sauté about 3 min. each side until brown
Transfer browned chicken to a clean plate
Add vegetables to the heated skillet for 2 min and stir
Sprinkle cooking vegetables with flour and stir to coat all around
Gradually stir in broth and wine, bring to a boil
Return browned chicken with juices to the skillet and bring to a boil
Reduce heat to med-low and cover while simmering for 30 min or until chicken is cooked totally.
Season with salt and pepper and sprinkle with parsley.

December 13, 2013

Butternut Squash Carrot Potato Soup

Filed under: Prep2eat — Tags: , , , , , , — prep2eat @ 11:58 am

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Photos by “The Souper” at Prep2eat

Today I was in the mood for a warm, creamy (non-dairy) bowl of soup. A snow storm is coming this weekend and the bitter cold, windy weather is already here in the northeast of the US.

This updated version of my usual Butternut Squash Soup is milder with seasoning of salt, pepper and flavoring from the low-sodium chicken broth used.

I think this soup version is a new favorite.

What you will need:

cutting board

kitchen knife

vegetable peeler

large soup pot with matching lid

wooden spoon

measuring cup

tasting spoon

immersion blender or regular food blender

Ingredients:

Canola oil, 3 tablespoons

Butternut squash, one medium size

Carrots, two large

One White Potato, medium size OR one medium Sweet Potato (eliminate carrots)

One small onion

One garlic clove

Chicken Broth, one low-sodium box (4 cups or 32 ounces.)

Cold water, 1-2 cups

Kosher salt, about 2-3 teaspoons

Crushed black pepper, about 1-2 teaspoons

Cooking Process:

Wash and dry carrots and potato

Peel two carrots and one medium potato

Cut slices of a medium butternut squash and trim the outer thick covering off. (Use half of a whole butternut squash.)

Cut the peeled butternut squash into small cubes

Cut the carrots into thin slices

Peel and chop one small onion

one garlic clove, peeled and cut into small pieces

Cut peeled potato into small cube-size pieces

Put the canola oil into the soup pot and heat on stove top on medium-high heat for one or two minutes. Carefully put the chopped onions into the heated oil and stir around with the wooden spoon. When the onions have cooked in the oil for two to three minutes and look softer add the rest of the cut vegetables, potato and garlic. Continue stirring the mixture with the wooden spoon. Add half of the Kosher salt and half of the pepper.

After 3-4 minutes or when the cooking vegetables in the pot look softer, slowly add the chicken broth and continue to stir the mixture in the pot with the wooden spoon. Slowly add 1-2 cups of cold water. The amount of water is determined by tasting the cooking soup for texture and strong flavor. More water will dilute a very strong flavor from the chicken broth.

Lower the temperature of the cooking soup to a low setting and partially cover the soup pot. Cook the soup at low temperature setting for 20-30 minutes.

With the temperature of the stove top burner off, use an immersion blender to blend the cooked soup into a smooth texture. If a food blender is used, wait for the cooked soup to cool down before blending the soup.

Use remaining Kosher salt and crushed black pepper for adjusting the flavor of the cooked soup.

Reheat the soup before serving.

November 4, 2013

Shepherds Pie

Shepherds Pie

Healthier version of Shepherds Pie

October 28, 2013

Chicken Stew With Chicken Sausage

Updated recipe photos of Chicken Stew with Chicken and Cheese Sausages
(By The Souper at Prep2eat, 2014)

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Photos by Prep2eat 2013

New England is bursting with color now that we are well into autumn. At this time of year it is normal to see orange trees, yellow trees and red trees.  Crisp cool days followed by colder nights signal leaves to change from their summer green to bright autumn glow.

This photo was taken in late afternoon with part of the sky grayish and some sunlight just before dusk was shining upon this beautiful tree with bright orange leaves. Enjoy.

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The cool brisk air begs my taste buds to bring on some heat.  I decided to play around with my go-to Chicken Paprika Stew and take the recipe to a more intense level to satisfy my craving for something spicy. While watching one of my favorite cooking shows on The Cooking Channel called “Extra Virgin” about husband and wife, actress and Tuscan farmer, cooking together, I was inspired to cook with sausage.  While at the market to buy my chicken thighs, I also bought some Italian sausage with peppers and onions.  This proved to be an excellent choice in a very tasty way.

Food photos and recipe continued below:

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September 23, 2013

Butternut Squash and Carrot Soup and More

Filed under: Prep2eat — Tags: , , , , , , , , — prep2eat @ 12:30 pm

Butternut Squash and Carrot Soup and More

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