Sunday, January 22, 2012

Schef Schwander: Cooking Chicken Paprikash

Cooking chicken thighs is something I've never done before, and last night was my first time. I cooked a dish called Chicken Paprikash. You can find the recipe in the December 2011 edition of Food Network Magazine or here.

This dish was pretty easy. However, with all recipes, it's important to read the directions several times before you start cooking so you aren't as surprised by the next step. If it's your first time cooking this dish, I recommend prepping the food beforehand -- cutting, slicing, portioning out ingredients -- as much as you can so you can concentrate on doing the recipe right. While cooking this dish, I found myself rushing at times while chopping some of the ingredients because I worried others would burn. Thankfully nothing really burned.

This was somewhat the case when I went to prep the chicken. I have only ever cooked chicken breasts, not chicken thighs. I was supposed to cut them in half. But when I opened the package, I found that the thighs had bones in them with sockets, which I left in, so they weren't going to be cut exactly in half. For some reason I forgot that your thighs have a big bone in them with a socket to connect them to the rest of your body and the same was true for chickens. I think the last time that I had eaten a chicken thigh was from  a KFC bucket at a family reunion picnic when I was 9 years old. That just goes to show that I have a lot more cooking and eating to do, which I have no problem doing.

Instead of putting the chicken and the sauce on top of egg noodles, I served them on top of whole wheat spaghetti. I also used half a teaspoon on dried parsley instead of fresh parsley. It tasted really good. I served it with a side of cooked mixed veggies -- corn, carrots, and green beans.


Photo courtesy of foodnetwork.com

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