I used yellow squash and cooked the rice with a base of onions and garlic, then «toasted» the rice a bit, then
added hot chicken stock.
Add the hot chicken stock slowly, blending as you go.
Not exact matches
Add the
chicken and the
hot stock and stir well.
I almost always prefer
chicken browned against a
hot surface than boiled in
stock — the extra steps
add, at most, 15 minutes, but are worth it IMO.
3 Tablespoons (or more) vegetable oil 1
chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons
hot paprika) If not available,
add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Add the
chicken stock and whole
hot red pepper.
Cynthia, I make these the night before and then store them in a glass mason jar in the refrigerator without any liquid, then
add them to the
hot chicken stock the next day when we eat them.
* 8 cups organic
chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would
add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh
hot chile pepper / dried Thai chiles /
hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Add the
chicken stock, mix well and cook until the sauce is very
hot, another minute.
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1
chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons
hot paprika) If not available,
add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Add rice,
chicken stock,
chicken, shrimp, sausage, and Intensity Academy
Hot Cubed
Hot Sauce.
Add bread to a large bowl, pour
hot veggies, butter and
chicken stock on top.
Variations: Instead of using
chicken and making
chicken stock, use 5 cups Dashi and
add any of the following: fried tofu cut into triangles and simmered in
hot water for 5 mintues, fish cake slices, cubed silken tofu, julienned carrots, or chopped greens (watercress, arugula, or spinach).
To
hot butter in the skillet,
add a little piece of «poached in
chicken stock» garlic cloves from your garlic that's stored in an oil bottle.