My great-grandmother brought this recipe from Hungary, and it's so good! The yogurt is optional.
Chicken Paprikas (pronounced Pop-ree-kash)
Chicken breasts, boneless and skinless, cut into bite-sized chunks
big can of diced tomatoes
1 green bell pepper, chopped coarsely
minced garlic
minced onion (both to taste)
1 tablespoon Hungarian Sweet Paprika (if you use Hot Paprika, you will want to die.)
1/3 C plain nonfat yogurt
some olive oil
cooked egg noodles or other pasta
Add oil to large preheated saucepan (medium high heat). Brown onion and garlic. Add tomatoes and green pepper. Stir and let the peppers soften a little (should take about 2-3 minutes). Add chicken and stir. In a minute or so, add the paprika. Stir it in! It'll turn bright red. Cover the pan and lower the heat slightly. Simmer for 20 minutes, or until the chicken is done. Just before serving over the warm egg noodles, stir in the yogurt (or sour cream). Enjoy!
1 tbs. ground saffron dissolved in 2 TBSP hot water (I used a pinch of thread saffron)
1 c. fresh lime juice (about 5 limes)
2 TBSP olive oil
2 large onions, peeled and thinly sliced
2 tsp salt
2 tsp black pepper
3 lbs. boneless chicken breasts, cut into 1-1.5 inch pieces
5 medium tomatoes, halved
Baste:
Juice of 1 lime
1/4 c. butter, melted
1/2 tsp salt
1/2 tsp black pepper
1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 6 hours and up to 2 days in the refrigerator.
2. Start up your grill or oven broiler.
3. Skewer the tomatoes.
4. Spear the chicken.
5. Make the baste and set aside.
6. Paint the tomatoes and chicken with the basting mixture. Grill the chicken and tomatoes 8-15 minutes. Turn frequently and baste occasionally. the chicken is done when the juice that runs out is yellow rather than pink.
NOTE: If broiling, no need to use the skewers.
Super easy, and the chicken stays moist, even when reheating the next day. Goes great with saffron rice and a coban salad.
I made this tonight and it was delicious. Great way to use the rosemary from my garden.
Rosemary Mustard Grilled Chicken Breasts
Serves 4
4 boneless, skinless chicken breasts
Marinade:
¼ cup Dijon mustard
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 teaspoon fresh garlic, pressed
1½ tablespoons minced fresh rosemary (or 1 tablespoon dried)
½ teaspoon coarsely ground black pepper
1½ teaspoons Spike Original Seasoning (optional, I used a McCormick salt free seasoning)
1. Combine the ingredients for the marinade in a bowl or measuring cup.
2. Trim the tenders from the chicken breasts. If the breasts have thin, narrow tips, trim them off, too. You can save the trimmings to make chicken broth. (I didn't trim them - just left them as they were.)
3. Cover the breasts with wax paper and pound the thicker side.
4. Make slices in the chicken breasts at about ½-inch intervals.
5. Put the chicken breasts in a Ziploc bag and add the marinade. Distribute the marinade around the chicken as evenly as possible.
6. Refrigerate the chicken for at 6 – 8 hours, turning the bag over occasionally during the day.
7. If using a gas grill, turn it on high to heat up for about 10 minutes.
8. Turn the heat to medium and grill the chicken, slit side down, for about 6 minutes.
9. Turn the chicken breasts over to cook for an additional 5 minutes.
10. Using an instant meat thermometer, check to make sure the internal temperature is 165˚.
11. When done, remove to a platter, cover with foil, and let the chicken rest for about 5 minutes before serving.
Source, including photos: kathdedon -dot- wordpress -dot- com
