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Reviews Date of last review
Wed October 13, 2004
Recommended By Average Price Average Rating
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Ingredients: Olive oil (as needed)
3 1/2 pounds chicken -- fryer pieces
3 ounces green onion
1 teaspoon garlic powder
1 cup chicken broth
2 tablespoons paprika
1 teaspoon lite salt
1/4 teaspoon black pepper
4 ounces roma tomato
2 jalapeno peppers
1/2 cup sour cream
How To Prepare: Heat a large saucepan over medium heat. I like to use one of those big "Texas Style" pans for a recipe like this. It's approximately the size of your average cowpoke's belt buckle (12 inches in diameter) and has very deep sides. I do use a non-stick pan, in addition to oil, because it makes clean up a breeze. Once the pan is nice and hot, add your olive oil, just enough to coat the bottom, and give the pan a good swirl. Cook the chicken, which you've already rinsed and skinned (unless you like the skin as I do, in which case you've left it as is), in the oil for about 15 minutes, being sure to turn the pieces from time to time, or rotate them if you have a crappy electric stove like mine that only heats the center of the pan.

While that fifteen minutes passes, take this opportunity to chop your tomatoes into cute little cubes, chop the green onion into cute little tubes, and seed the jalapenos. After you've seeded the jalapenos, julienne them, which is a fancy way of saying cut them into thin strips, lengthwise.

After the chicken has had a chance to brown on all sides, remove the chicken from the pan, and drain the grease. If you're feeling particularly nasty and your spouse refuses to help with dinner, this is a good opportunity to pour hot grease on their feet. Feel free to laugh at them when they start to whine about it. In the same pan, pour a healthy dollop (another professional term here- about 2 tablespoons) of olive oil, and add to it the chopped green onion. SautŽ the green onion for a few minutes to let the flavor mature (this is an almost meaningless phrase that I threw in to make me sound really skilled), and add the garlic powder. Stir this around vigorously with a spatula.

Almost immediately after you've added the garlic (you don't want it to burn) add the chicken broth, paprika and salt. At this point, put the chicken back into the skillet and bring the whole freaking mess to a boil. Reduce heat, and simmer for about 20 minutes.

Now add the jalapenos. I like to give my jalapenos a nice rinse in cold water before I add them to a recipe. I have no idea why. Continue to simmer for another 20 minutes or so, then get someone else to check the meat to make sure it is done. Getting some one else to do this is absolutely essential- you don't want your dinner guests to think the Paprikash Fairy just appeared out of nowhere with a skillet full of fine tasting chicken. After all- you want them to know that you put some work into it! If the chicken is done, remove it from the pan once again and set aside.

Now bring on the sour cream. Add it to the sauce in the pan and swish it all around with the spatula until it's well mixed, not to mention heated through.

I like to serve this dish with the sauce on the side for dipping. It has a nice spicy bite to it, but enough of the oils have abandoned the jalapeno strips in favor of the sauce that you can truly enjoy the flavor of the pepper strips themselves. If you don't care for the slightly gritty texture of the paprika, feel free to replace it with a couple of pinches of cayenne pepper. After all, it's your dinner!

You can play around with the chicken broth to cream ratio to find out which way you like your sauce. Be careful with the Marsala wine, though, because it's 3 grams of carbs per ounce.
Carbs per serving - include all nutritional information if known: 29g total
Effort (Easy, Average, Difficult): Easy

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