Tuesday, June 30, 2015

Paprika Chicken (Slow Cooker)

Easy spin on a traditional Hungarian dish. It is important to use Hungarian Paprika as the flavor is much stronger and better than American Paprika which only adds color and not much flavor. Serves 4-6 people.

2 medium boneless, skinless chicken breasts (fresh or frozen, coated in flour)
1 onion, chopped or grated
1 carrot, finely shredded
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
3 tablespoons Hungarian Paprika
2 cups chicken broth
1/3 cup sour cream
egg noodles or rice or mashed potatoes

Arrange onion on bottom or slow cooker. Place chicken on top of onions. Sprinkle carrot and spices over chicken. Pour chicken broth over the top. Cook on low for 4-6 hours or until chicken is done and shreds easily with a fork. Shred chicken. Stir in sour cream. Salt to taste if needed. Serve over egg noodles, rice, or mashed potatoes. Garnish individual servings with extra sour cream if desired.

Tuesday, June 23, 2015

Shredded Chicken from Baked Split Chicken Breasts (Cooking Tip)

Easy technique for making tender, juicy pulled chicken for soups, enchiladas, Hawaiian haystack sauce, and other recipes. Portions freeze well for quick addition to soups, etc. 

baking dish
salt and pepper
olive oil
split chicken breasts

Preheat oven to 350. Rub each split chicken breast with a teaspoon of olive oil. Place in baking dish (lined with parchment paper or foil for easy clean up). Sprinkle salt and pepper on top and cover dish with foil or lid. Bake at 350 for 35-45 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove from oven and let cool. Once chicken breasts are cool enough to handle pull the chicken off the bone and shred or chop to desired size pieces. Freeze in freezer zip top bags for quick use in soups and other recipes.

Slow Cooker Option: Cook in slow cooker on low in 2 cups water, season with salt and pepper, until internal temperature reaches 165.