Cecilie1200
Diamond Member
- Thread starter
- #21
I have stir fry, which I love because everything can be chopped up and stored ahead of time to just be thrown together on the spot while the rice is steaming.
I have taco meatloaf on the list. You add some tomato paste, taco seasoning, and shredded cheese.
Would love the chicken recipes.
My pleasure!
The Chicken Paprika recipe was in a small cookbook that came with a crock pot given to me by my parents as a wedding gift 48 years ago - I still use the crock pot which is also a slow cooker and a deep fryer - as the crock is removable. Anyway - heirloom recipe, I'd say...adjust as necessary.
4-5 lbs chicken pieces, bone in............................................................1 clove garlic, minced
1 1/2 cup water.....................................................................................1 tsp salt
1 cube chicken bouillon........................................................................1/2 tsp pepper
2 medium tomatoes, peeled and chopped (I always used canned).....1/4 tsp oregano, crushed
1 green pepper, chopped.....................................................................1/4 c flour
1/2 cup chopped onion..........................................................................1/4 cup water
2 Tablespoons paprika..........................................................................1 cup sour cream.
Put all ingredients except last three into pot. Stir well.
Cover and cook 9-10 hours (medium setting)
Remove chicken pieces
Blend flour and water and stir into pot
Stir gently until slightly thickened
Blend in sour cream, add chicken back in - let warm back up (do not boil)
Serve over rice or noodles
Also found a similar updated version on line, tho I would not want the heat...
Manitoba Chicken : SLOW COOKER CHICKEN PAPRIKASH
Oven Baked Chicken and Yellow Rice - my sil taught me this method.
I large pkg Vigo, 16 oz (or any brand) yellow rice mix.
Any combination of bone-in or boneless chicken pieces - I use boneless, skinless thighs cut in half
1 small can tiny sweet peas
Roasting pan with lid - Oven at 350
On stovetop, in roasting pan (I use a black enamel roaster pan) - brown chicken pieces on each side - in olive oil if skinless...leave in pan. Add 4 cups water (per recipe on back of rice pkg) - bring to boil. Stir rice and seasoning into chicken and water. Boil and stir one minute. Cover and bake at 350 for about 30 minutes - remove from oven and sprinkle drained peas on top - return to oven for 5 minutes. It's best to let it rest for a few minutes with cover on before serving. I put the whole pan in the middle of the table for serving. Add warm crusty bread or garlic bread and salad. Enjoy!
Sounds really good. I'll have to test it out on the fam.