Csirke Paprikas

This dish is very near and dear to my heart. It is a traditional Hungarian dish that has come to be my comfort food, because it reminds me of my childhood. This was one of the few dishes that my grandmother excelled at (she was never much of a cook) and my aunts and great-aunts always make it for me when I visit them in Hungary. The goal of Hungarian cooking is to bring out the flavors of the food rather than mask them with heavy spices, and this dish is an excellent example of that. It is important to use fresh, quality, bright red Hungarian paprika - a combination of hot and sweet that blends beautifully with the flavors of the meat and vegetables.

Csirke Paprikas

Ingredients

·         1 large onion, sliced in rings                               Salt to taste

·         4 tbsp butter or bacon fat                                  3 garlic cloves, chopped or minced

·         1 ½ tbsp Hungarian paprika                             ¼ lb mushrooms, halved

·         Chicken thighs and breasts

·         2 cups chicken stock

·         1 green pepper, sliced

·         1 tomato, cubed 
       1 bay leaf
1     1/2 tsp caraway seeds
 

Instructions

1.       In a pot, sauté onion rings in butter or bacon fat on medium heat until transparent.

2.       Remove from heat (to keep paprika from burning) and add paprika, chicken, tomato and green pepper. Mix well.

3.       Add chicken stock, bay leaf and caraway seeds and return to heat.

4.       Cover and simmer 2-3 hours or until chicken is tender, turning pieces occasionally

5.       Add mushrooms during last 15 min, garlic during last 5

Chicken with Rosemary Mushroom Glaze

I found this one a paleo recipes website. The combination of garlic, rosemary and hazelnuts goes well with just about any vegetable. I've tossed them in with Brussels sprouts and added some bacon and it was glorious! Sometimes I add a splash of balsamic vinegar into the pan with the chicken for a little more flavor, but it's just as good with plain ol' salt and pepper.

Chicken w/ Rosemary Mushroom Glaze

Ingredients

• 4 boneless, skinless chicken breasts (4-6 oz each)
• sea salt (optional) and freshly ground black pepper to taste
• 4 Tbs coconut oil, divided
• 2 cloves garlic, minced
• 2 tsp fresh rosemary leaves or 2 tsp dried rosemary
• 2 tsp hazelnuts, chopped
• 10 white button or cremini mushrooms, sliced

Instructions

1. Season chicken breasts with sea salt (optional) and black pepper.
2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
3. Add chicken breasts and cook until internal temperature reaches 165° F, or until there is no pink in the center.
4. Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary, hazelnuts, and garlic. Simmer together for 5 minutes.
5. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
6. Pour mushroom mixture over chicken to serve.

Spicy Garlic Chicken

One day I wanted Chinese food. Unfortunately, this happened to coincide with a day on which I had no money. Lucky for me I had these ingredients in my kitchen, just waiting to be brought together in a symphony of deliciousness. I found lots of recipes for Chinese style garlic chicken, but most of them were much too complicated for my modest kitchen. I took the basics and experimented until I got it right. The amounts here are approximations, so use your own judgement! This recipe also works well with thinly sliced steak.

Spicy Garlic Chicken

Ingredients

·         2 chicken breasts, sliced

·         1 green onion

·         2 tbsp coconut oil

·         4 cloves garlic, pressed or minced

·         2 tbsp Sriracha chili sauce

·         1 tsp fish/soy sauce

·         1 tsp red wine vinegar

Directions

1.       Heat oil on med-high heat and brown chicken, about 10 min

2.       Meanwhile, combine chili sauce, garlic, fish sauce and vinegar in a small bowl.

3.       When chicken is cooked through, turn off the heat and pour the sauce mixture over the chicken and stir, covering the chicken. Simmer in remaining heat for about a minute.

4.       Garnish with sliced green onion. Serve with steamed broccoli.

Chicken Stew Provencal

This recipe came to me from the side of a box of chicken stock, and it turned out to be one of the best recipes I've ever tried!

Chicken Stew Provencal

Ingredients

·         2 cups chicken stock

·         2 tbsp butter

·         4 boneless, skinless chicken thighs

·         2 large onions, sliced into thin wedges

·         2 large celery ribs, sliced

·         4 large cloves garlic, minced

·         1 can (14 oz) tomatoes, cut up

·         2 tsp dried herbes de Provence

·         Salt and pepper to taste

Instructions

1.       Heat the butter in a large saucepan over med-high heat. Add chicken and brown on both sides.

2.       Add the onions, celery and garlic. Cook, stirring occasionally, for 5 min or until onions are slightly browned.

3.       Add the stock, tomatoes (with juice), herbes de Provence, salt and pepper. Bring to a boil.

4.       Reduce heat to low, cover and simmer for 45 min or until chicken is done.

Moroccan Chicken and Butternut Squash Soup

I got this recipe from a magazine. The original recipe called for couscous to "starch it up," but I took that out and I don't even miss it. I love the way sweet and savory meld together in this soup!

Moroccan Chicken and Butternut Squash Soup

Ingredients

·         1 tbsp olive oil                                                                      2 tsp grated orange rind

·         1 cup chopped onion                                                          4 cups chicken stock

·         3-5 boneless, skinless chicken thighs, cut up                  1 tsp ground cumin

·         ¼ tsp ground cinnamon                                                     ¼ tsp ground red pepper

·         3 cups (1/2-inch) cubed, peeled butternut squash

·         2 tbsp no-salt-added tomato paste

·         1 zucchini, quartered lengthwise and sliced into ¾ inch pieces

·         ½ cup coarsely chopped fresh basil

Instructions

1.       Heat pot and oil over medium heat. Add onion and cook for 4 min.

2.       Add chicken, cook for 4 min, browning on all sides.

3.       Add cumin, cinnamon, and pepper; cook 1 min, stirring constantly.

4.       Add butternut squash and tomato paste; cook 1 min.

5.       Stir in chicken stock, scraping pan to loosen brown bits. Bring to a boil. Reduce heat and simmer 8 min.

6.       Stir in salt to taste and zucchini; cook 5 min or until squash is tender.

7.       Remove from heat and stir in basil and orange rind.