Spicy Paprika Chicken Stew

paprika stew video

I like to think of this Paprika Chicken Stew as a comfort food for Spice lovers.This Spicy Paprika Chicken Stew was featured on the Dish Reality TV show Webisode #1 http://www.ellenandashleytv.com so if you would like to see my kitchen, meet the fabulous Ellen Gafney and Ashley Wood and watch this dish being made along with a Carrot Almond Soup and Goat Cheese tart please watch.

Gently roasted paprika and garlic are the key to the sauce and flavors in this main meat dish.

5 Tablespoon of Olive Oil

1 lb of skinless chicken breast and thighs but in bit size pieces.

3 to 4 Tablespoons of Hot Hungarian Paprika

1 teaspoon of salt and pepper

Chicken Broth 1 large onion chopped1 green pepper, half chopped fine and the other half in bite size chunks.1 red or yellow pepper, half chopped fine and the other half in bite size chunks.2 Tablespoons of flour

2 teaspoons of butter

In 2 Tablespoons of olive oil, saute over medium heat for about 5 min a lb of skinless and boneless chicken breasts and thighs cut into 1.5 inch pieces. A heated clay pot on the stove does this very nicely. Lighty brown all around and add 3 Tablespoons of Hot Hungarian Paprika (key ingredient) . Turn and coat the pieces of chicken in the paprika allowing the paprika to lightly toast in the olive oil. Add half a teaspoon of cayenne if you really like it spicy. Gently squeeze out the soft garlic meat of a roasted full head of garlic (chopped garlic can be substituted)  into the pan of sauteing chicken and paprika. Cook for about 4 min more, add another Tablespoon of olive oil heat for a min or two and then sift or sprinkly over the chicken about 2 Tablespoons of flour, cook for couple minutes more to get the flour blended and heated and set aside, covered to keep the moisture and flavor steaming in. The heat in the clay pan will keep cooking the contents of the pot slowly, so you might want to lightly stir once or twice.

In another pan… preferably a clay cooking pot because I love what it does for breaking down the vegetables softly and the clay works to make a very velvety  sauce, saute 1 chopped onion in 2  Tablespoons of oil. Saute slowly and let the onion completely break down to you have a caramely like sauce, you can speed this step up but the more you cook the onions the more complex the flavors of your dish will be. Chop finally half a red and half a green pepper. Cut the other half of each of the peppers in to medium chunks. We will save the chunks to add later. Combine with the cooked onions a half of the finely chopped green/red pepper mix and continue to saute. You will want to let these pepper onion ingredients get very soft. They are going to be a part of the smooth part of your paprika sauce.  Cook for about 10 min, more covered… longer time, slower the cook, lower the heat the better. Patience makes a great stew particularly in a clay pot. Add 2 cups of chicken broth and the chicken mixture, the larger green and red pepper chunks. 1 teaspoon of salt and black pepper.  Cover and simmer for 20 min. or as mentioned before Long, Slow, Low. In the last couple of minutes of cooking add 2 teaspoons of butter to add a nice gloss and flavor.

Vegeta (not recommended because of MSG content) can be used to give it a quick jolt of flavor and is a staple in many Slavik homes.

Serve immediately or reheat later. This recipe can be made and refridgerated a day in advance allowing the flavors to really develop.

Rice is my personal favorite side dish for this stew or boiled potatos could also be served to compliment this spicy chicken stew well.

Visit Ellen and Ashley’s website http://www.ellenandashleytv.com/


Poblano Peppers stuffed with Cheese – Recipe


Cheese stuffed Rellenos Recipe

This is one of three recipes on this blog, that involve the stuffing of fat and happy green peppers.
This recipe is a vegetatian version that satifies the taste buds need for some serious deep green peppers. I use classic rellenos peppers from Puebla. They are usually not really spicy hot. Poblano Peppers have a deep luscious green color and dense skins. Veggie and interior mexican food lovers will appreciate the fleashy intensity (sounds so meaty) of these peppers.

3 T Olive Oil
3 cloves of garlic minced
1 onion sliced
1 jalapeno chopped
1 large can of chopped or crushed tomatoes
3 T of fresh cilantro
1 t of Cumin
1.5 t of Chile Powder
1 t Paprika
1 t black pepper
8 ploblano peppers
6 oz of quezo fresco or blanco
6 oz of fresh mozzerella

Start with the sauce… using the same clay cassarole that you are going to be baking the peppers.  Saute the garlic slices in olive oil until toasty, then add chopped jalepenos, the sliced onions until golden and wilting and semi tender. Combine a large can of crushed or chopped tomatoes, cumin, chili powder, paprika, cilantro and pepper.  Add your favorite hot peppers. I am personally addicted to chipotle but it adds a very distinctive flavoring. While that is cooking cut a slit and a T down the peppers. Remove the seed and the core. I like to fill with 2 cheeses.. a nice smooth mozerella, fresh if available easily… and a mexican fresco cheese that is dry and salty.  Packaged mozzarella or quesa blanco works if you do not have many options….. its all yummy. I don’t usually use salt so these cheases and the canned tomatoes usually add all the salt you need. Avoid any tomatoes that use sugars. Kills the whole experience. Take your chosen cheese and cut is into slices or chunks. Ideal I mix a mexican cheese and a mozzerella, smooth and salty.. stuff each pepper and pour your tomatoe sauce over the stuffed cheese peppers. Cook 45 min to 1 hour get peppers melt tender.  Serve with rice or grain of your choice… cous cous or quinoa works for healther set.

Please share your favorite recipes and experience cooking with clay cookware from around the world.