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1 24th April 17:41
vega
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Posts: 1
Default Using V8 Chicken


!st off, I can't spell or type worth a crap (product of a public
school education). 1st person to correct spelling or typing does not
get invited over for Rumaki !

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.


1 Chicken cut into pieces. I remove the skin, but you do not have to
(if you like rubber in your meal). Soak chicken in an air tight
container (freezer bag works well) in salted water over night in the
frige. This prevents the metalic "fowl" taste in your sauce.

2 large chopped onions (fine chop)

1 large can V8

4-5 Red pepper seeds

1/4 tsp corse or fresh ground black pepper

2 tbsp Hungarian paprika (sweet)

2 Tbsp Hungarian paprika (hot)

Sour Cream

Hot paprika is not HOT. It is TANGY. If you perfer, substitute hot
with sweet.

Chicken stock

2 Tbsp extra virgin olive oil

Drain chick and pat dry with paper towels

1 Tsp butter

1 Loaf crusty bread

Saute onions in 2 Tbsp extra virgin olive oil and one Tsp butter till
almost translucient. Do not carmalize!

Add chicken pieces and LIGHTLY brown till the onions finish getting
transluceint.

Add all seasonings and V8 juice.

Add chicken stock to cover.

Bring to a boil, reduce to a simmer.

Simmer till chicken is tender and pulls away from the bones, adding
chicken stock if needed (I really doubt you will have to). About 40-45
min..

Now the fun part.


Remove about 1/2 cup of the sauce and introduce it to 1/2 pint sour
cream SLOWLY. Mix well.


Take the sour cream/sauce mixture and readd it to the chicken and
sauce. If you do this any other way you WILL curdle the sour cream.

Mix will, serve with additional sprinkle of paprika on top and
additional sour cream on the side.

Place bib in shirt, sop up with crusty bread.

PIG OUT!

Also great over egg noodles or smashed potatos.
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2 27th April 22:54
chuck
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Posts: 1
Default Using V8 Chicken


Now that doesn't sound bad at all!
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3 28th April 03:18
wayne boatwright
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Default Using V8 Chicken


Are you speaking of authentic Hungarian Chicken paprikas? If so, the you
need to know that it does not contain most of what your recipe does, in
particular no tomato "products".

A typical authentic recipe would include lard or duck fat, onion, sweet
paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water or
chicken broth and sour cream. It may also contain chopped green pepper and
chopped *fresh* tomato.
<recipe shipped>

--
Wayne Boatwright **
____________________________________________

Okay, okay, I take it back! UnScrew you!
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4 28th April 18:12
jacqui{jb}
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Posts: 1
Default Using V8 Chicken


I see we're having the "authentic-or-not" discussion up-thread, so I won't
comment, other than to say I think your recipe sounds great. But I have one
bone to pick with you:

Hot paprika is, indeed, hot. It comes in varying degrees of hot, but hot it
is. I've got four or five large bags of paprika in the kitchen right now,
varying in heat from mild (I don't know that I'd call it "sweet") to HOT.
Good stuff, all of it, purchased in Budapest. Good, hot paprika is also
available (albeit in smaller packages) in the Czech Republic. How available
the good-and-hot stuff is in the US, I couldn't say; I never saw it in San
Diego.

Thanks for the recipe. I'll have to see if the American shop here in
Copenhagen has V8.
-j
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5 29th April 06:37
vega
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Posts: 1
Default Using V8 Chicken


(SNIP)

It's great. Looks like vomit, smells and tastes wonderful.
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6 29th April 08:52
vega
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Posts: 1
Default Using V8 Chicken


On 12 Sep 2005 05:50:00 +0200, Wayne Boatwright

Authentic "Csirkepaprikas" is different in almost every kitchen and
village in Hungary. Iv'e even had it cooked in bacon fat with a dalop
of sour cream on top.

This is how my family has made it since before I was born, in fact,
over 100 years). The only change I made was from tomato sauce or
cruched tomatos to V8. Less acid.

But hey, make it the way you like it
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7 29th April 08:52
vega
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Posts: 1
Default Using V8 Chicken


OK, I can see I miss spoke. It is not hot for ME I guess. I do eat
foods much hotter I guess than most (like my wife).
I get it from a company named Bende http://www.bende.com/. In fact,
they also do international mail order.
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8 29th April 13:32
wayne boatwright
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Default Using V8 Chicken


I do. :-)

--
Wayne Boatwright **
____________________________________________

Okay, okay, I take it back! UnScrew you!
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9 29th April 15:51
wayne boatwright
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Posts: 1
Default Using V8 Chicken


Thanks for posting this link! A lot of nice Hungarian products here. I will
soon be needing to replenish my paprika supply.

Cheers!

--
Wayne Boatwright **
____________________________________________

Okay, okay, I take it back! UnScrew you!
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10 29th April 18:52
vega
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Posts: 1
Default Using V8 Chicken


On 12 Sep 2005 15:21:16 +0200, Wayne Boatwright


No prob!

I live in Wheaton Il.. Bende is located far north of Chicago and a
real long drive. They just opened up a store (only their 2nd) right
here in Wheaton! Took them a damn year to open it. Some things are
over priced and others VERY resenable.

Enjoy and good luck! If you have any probs. with them let me know.
They are right down the street. I will go and give them hell for ya!
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