HOW TO COOK BARBECUE CHICKEN ON THE STOVE RECIPES

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CHICKEN PAPRIKASH RECIPE - NYT COOKING



Chicken Paprikash Recipe - NYT Cooking image

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.

Provided by Sam Sifton

Total Time 1 hours

Yield Serves 4-6

Number Of Ingredients 12

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream

Steps:

  • Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
  • Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
  • Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
  • Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
  • Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Nutrition Facts : @context http//schema.org, Calories 1067, UnsaturatedFatContent 36 grams, CarbohydrateContent 68 grams, FatContent 62 grams, FiberContent 5 grams, ProteinContent 58 grams, SaturatedFatContent 20 grams, SodiumContent 1139 milligrams, SugarContent 6 grams, TransFatContent 1 gram

CHICKEN FAJITAS – INSTANT POT RECIPES



Chicken Fajitas – Instant Pot Recipes image

Fajitas are so easy when you start with frozen chicken tenders! You may need to cut the tenders into smaller bits before serving them, depending on how stuffed you like the tortillas. We prefer them filled to the brim with whole tenders in the mix. You may want to take more, um, delicate bites. The best way to cut them to bits is to use kitchen shears after cooking. The pickling brine from the jalapeño rings adds salt and a little sour kick to the dish. The amount you use is not crucial (there’s already enough liquid in the pot). Just stick a tablespoon into the jar and pull out some of the rings with their brine. A little more or less won’t change the overall character of the dish. Unfortunately, because of the way the timing works in this recipe, you can’t use fresh bell pepper strips. They get too soggy with the longer cooking time that the chicken tenders require.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 people

Number Of Ingredients 6

1 large onion (peeled, halved, and sliced into thin half-­moons)
3/4 cup chicken broth
12 ounces fajita seasoning ((1 package) (a gluten-­free version if that’s a concern))
2 tbsp pickled jalapeño rings with some of the pickling juice
2 lbs frozen chicken tenders
1 lb frozen bell pepper strips ((4 cups)

Steps:

  • Place the onion slices in an Instant Pot. Add the broth, half the seasoning blend, and all the pickled jalapeño rings with their juice and stir well. Set the pot’s rack (with its handles up) or a large, open vegetable steamer in this mixture.
  • Set half the chicken tenders on the rack. Sprinkle them with half the remaining seasoning blend (that is, a quarter of the original volume). Top with the remaining chicken tenders and sprinkle with the remaining seasoning blend. Top everything with the bell pepper strips. Do not stir or toss. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers Press Poultry, Pressure Cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the pot, letting the chicken fall into the sauce below. Stir well.
  • Press the button for SAUTE, set it for High, More or Custom 400°F. Set the timer for 15 minutes.
  • As the sauce comes to a simmer, use a slotted spoon to transfer the chicken tenders and the vegetables to a serving platter. Boil the sauce, stirring often, until reduced to a glaze, about 10 minutes. Turn off the SAUTÉ function and pour the sauce over the chicken and vegetables before serving.

More about "how to cook barbecue chicken on the stove recipes"

CHICKEN PAPRIKASH RECIPE - NYT COOKING
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 1067 per serving
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