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Wednesday, September 09, 2009

FNCCC Assignement #2

Aida Mollencamp

This week we selected recipes from Aida Mollencamp, who hosts the show Ask Aida. I picked Braised Paprika Chicken.

I wish that I didn't I made a special trip to the store because for some odd reason I was out of Paprika!!! I came home after a LONG and I mean LONG day of work and this was no treat. If you look at the recipe it calls for so much salt I thought I was drinking water from the ocean. Okay so this recipe had so much salt but the Goose loved it. After eating the chicken I bit into a piece of potato and that was the end-- I drank over two glasses of water just to get this down. Next week I will be making so kind of dessert (play it safe) LOL



Empty plate!! I took off his shirt so that the Paprika wouldn't stain.


Braised Paprika Chicken
Recipe courtesy Aida Mollenkamp

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 55 min Level:
Easy Serves:
4 servings Ingredients
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 teaspoon freshly ground black pepper
2 1/2 pounds bone-in chicken thighs (about 6 to 8)
1 tablespoon vegetable oil
2 medium yellow onions, quartered and thinly sliced crosswise
Salt and freshly ground black pepper
1 medium russet potato, small dice
2 cups low-sodium chicken broth
Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.

Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.

Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.
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4 comments:

  1. 2 Tablespoons is A LOT of salt.. My recipe from last week called for way too much so I left it out. I wonder if they proofread the recipes before they put them on the site?? I love the picture of the Goose eating it :) SO Cute!

    Thanks for participating in FNCCC! I'm playing it pretty safe for next week as well...

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  2. That DOES sounds like a ton of salt! Clearly your son didn't mind at all! So cute!

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  3. I had the salt problem with one of my recipes last week... it was really insane!

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  4. We used to strip our kids for eating too.

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