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.

March 25, 2014

Chicken Salad

Filed under: Prep2eat — Tags: , , , , , — prep2eat @ 2:37 pm

Image

Photo of Chicken Salad by The Souper at Prep2eat

Lunch today is Chicken Salad on a toasted English Muffin, whole wheat, of course. What makes this chicken salad a little more special? Cut vegetables, spicy mayo and pumpkin seeds are mixed all together. I also added some diced avocado to enhance a creamy texture to this chicken salad.

The preparation of this hearty meal started with using a left over baked chicken breast, a split, bone-in with skin on chicken breast from dinner the evening before. I was able to increase the amount of this chicken salad by cutting vegetables, dicing avocado and adding pumpkin seeds. Rounding out lunch with a toasted English Muffin to support this loaded chicken salad and/or making lettuce boats to eliminate the carb, made this lunch extra special and very filling.

i enjoy creating meals using left over food from the refrigerator to keep the cost of meal prep more reasonable and challenge myself to prepare flavorful, healthy options.

What you will need:

Two cutting boards, one for cutting cooked chicken and one for cutting vegetables on.

Two kitchen knives

One large bowl

One large spoon

Two small spoons

Measuring cups

Measuring spoons

Toaster

Serving plates

 

Chicken Salad Ingredients:

One cooked, split bone-in chicken breast, deboned, skin off, cut in small pieces.

One-half red pepper, washed, cut into small pieces.

One celery stalk, washed and peeled, cut into small pieces.

1/2 avocado, diced.

1/4 cup Miracle Whip.

1/8 cup Koops mustard with horseradish.

One small stalk of fresh tarragon, cut off stem into small pieces.

1/2 teaspoon Kosher salt.

1/4 teaspoon crushed black pepper.

1/4 cup unsalted raw pumpkin seeds.

Mix all the ingredients in a large mixing bowl.

Serve portions on toasted English Muffin halves or in lettuce leaves, washed and dried.

 

 

November 12, 2013

Chicken and Rice Soup

Filed under: Brown rice, Chicken, Cook, Food, Food blog, Homemade, Soup — Tags: , , , , — prep2eat @ 2:04 pm
Chicken and Rice Soup

Chicken and Rice Soup

We saw our first flurry of snowflakes this morning in Boston. Not a major snow storm, just a visual of what is to come our way this winter. In November, the autumn leaves drop from the trees leaving colorful piles of mixed yellow, orange and red crunchy carpets on lawns and sidewalks. Trees are left bare showing their skeleton branches.

The sun was not shining brightly this morning, the wintery chill was in the air and our heating needed to be turned on in our home. Looking out the front window was a picture in grey. Grey empty tree branches against cloudy, grey sky. This was a very cold start to the day.

Fortunately I had chicken parts in my freezer to defrost. I knew I could prepare home made chicken soup easily with a few carrots, a stalk of celery and a whole onion. In a couple of hours I had a steaming mug of warmth to comfort the gloom of today.

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)

image image

 

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 2, 2013

Chicken Soup

Filed under: Chicken, Food, Prep2eat, Soup — Tags: , , , , — prep2eat @ 2:50 pm

Chicken Soup in Natural Light – my personal photo (The Souper 2012)

 

When I was a little kid home with a bad cold, my nose stuffy, chills running through my body from a fever all I wanted was to be comforted.

Fresh Chicken Soup is easy to prepare. Prepare some for your family and friends. A big potful of soup will make several quarts. Freeze some for the times when you need this wonderful relief from a cold and congestion. Or when you just want comforting memories, defrost and heat a quart of fresh Chicken Soup and get your bowl and spoon ready for your treat.

What you will need:

One large soup pot with matching lid

One whole fresh chicken (about 3 lbs) or assorted chicken parts of choice.

One large onion, fresh

Carrots – 3-4, fresh

Celery – 1-2 stalks, fresh

Parsnips – aka white carrots (optional), 1-2 fresh

Cold water – enough just to cover the chicken (NOT to fill whole pot)

Kosher salt – several tablespoons to begin with. Add more to flavor when final tasting the soup.

Soup ladle

Small bowl

Large spoon

Large spoons with holes or strainer with handle

Large bowl or platter

 

Preparing Chicken Soup:

Take out any inner plastic bag full of giblets, remove chicken neck for soup but other giblets not needed for the soup.

Rinse fresh chicken (inside and out) or chicken parts with cold water and pat dry.

Put the chicken or chicken parts into the large soup pot

Add cold water only to cover the top of the chicken, not any more. This will make a more flavorful chicken broth instead of a watery, diluted broth.

Cover the pot with matching lid and turn stove burner to medium high heat.

Wash, dry and peel carrots, celery and/or parsnips.

Peel the whole onion and do not cut it.

When you hear the water boiling or see steam escaping from under the lid, carefully take off the lid and turn down the heat of the stove burner to medium heat.

At this time take a large spoon with a small bowl to collect the foam off the top of the soup. This is called skimming.

Discard all of the foam that you have collected from skimming the soup.

While the soup is still at a rolling boil, add the vegetables.

Add the Kosher salt

Return the lid partially back on the soup pot while cooking continues.

Lower the stove burner to low heat.

Continue to cook the soup for about an hour and a half to two hours. The chicken should be floating to the top of the pot and the meat should be tender.

Carefully taste the soup for salt content. Add more Kosher salt at this time to your personal taste.

Turn off the stove burner under the pot, remove the lid.

 

Serving chicken soup:

Carefully lift the chicken or chicken parts out of the pot with large spoons with holes or strainer with handle. Put chicken in/on a large bowl or platter. Let chicken cool a bit and then take meat off the bones. Discard skin and bones of the chicken.

Remove the celery, onion and parsnips from the soup pot and discard.

Keep the cooked carrots for serving in the bowl of soup.

Ladle soup into a small serving bowl with pieces of the soft, cooked carrot.

Add some cooked chicken meat into the bowl.

Now enjoy a steaming bowl of wonderful, flavorful homemade chicken soup

Options: add some soup crackers to your bowl or cooked thin soup noodles or small pasta.

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