Hungarian chicken
- 2 red bell peppers - 1 green bell pepper - 1 large onion - thin sliced skinless chicken breasts - white wine vinegar - chicken boullion ( about 2 cups) - salt, pepper, cayenne pepper if you want it somewhat spicy - sour creme Machinery needed: - blender - oven - oven pan to put chicken in - bowls for prep stuff Prep: - cut the bell pepper in cubes - cut the onion in pieces - prep the chicken stock or use the premade one ( works just as well) - pat the pieces of chicken dry with paper towel - slightly sprinkle salt on one side - slightly sprinkle pepper on one side - slightly sprinkle cayenne pepper on one side ( if wanted, I recommend it) - repeat on other side. - turn on oven to warm Directions: - warm a big skillet - add a bit of extra virgin olive oil - cook the chicken until it is almost fully cooked - put chicken in oven till ready to eat - add the onion, cook till slightly brown - add bell pepper and mix with onion - let steam until bell pepper turns a lighter color. - you may add chicken boullion throughout this process to aid in steaming process - add white wine vinegar to your liking - add more chicken boullion untill somewhat soupy, needs to be mostly liquid - put all of this in a blender after bell pepper has steamed to softness and blend. - turn down stove to warm - add the blender liquid back to the pan - add sour cream so that liquid turns light orange or to your liking, you can also leave this out - add tomato ketchup - add the chicken back into the liquid - best served with mashed potatoes will keep without sour cream for 3 days Enjoy |
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| yummy...adding to my winter recipe list! |
| It's really tasty and low fat ( especially if you leave out the sour cream)because everything is fresh and colorful. Happy cooking!!
nina |
| Oh, I haven't had a good Hungarian chicken since leaving Colorado. That looks great! Perhaps tomorrow. I'm all tuckered out today. |
OES4ever wrote: It's really tasty and low fat ( especially if you leave out the sour cream)because everything is fresh and colorful. Happy cooking!!
nina Hi Nijntje ,when can i come to try your yummy chicken Mummyyyyyyyyy |
| That does sound good! May I ask, what is the purpose of blending your liquid ingredients before adding to the chicken? |
| Weel I suppose you could just leave the veggeies in there whole. The blending is done so that you kind of have a gravy type thing and its great over mashed potatoes. But Im sure it would be as good without it blended although because you have the vinegar and ketchup and sour cream in there it might turn out a bit funny without it blended. I would say try it and see how it comes out and let me know. honestly I never thought about not blending it.... |
I'm just curious. I am always interested in the "whys" behind specific steps in cooking and baking. Like when you alternately add your dry ingredients and liquid ingredients into the mixing bowl when making a pound cake, you should always begin and end with the dry ingredients. Little details like that make a HUGE difference in how the cake turns out. I know...I'm weird...it just interests me the reasons behind stuff like that. I would've just dumped in all in together. 
Thank goodness for Paula Deen!  |
| Our family will love this recipe, thanks for sharing!!!!!!!!! |
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