Log in

No account? Create an account
Mama Deb
.:::.:....... ..::...:
Mama Deb [userpic]
Final thoughts

Okay. One half hour until Shabbat starts.

Two more days of Yom Tov and we are out of the Holiday Zone, and we get weekends again. Yay!

My chicken is in the oven, of course, and my chicken paprika for Simchat Torah (it's ideal, because it can sit in a warm oven for *hours*, which is necessary on Simchat Torah) is ready.

I'm about to make the coffee and take a shower, and we will be eating indoors. I might say something about that Sunday. Or not.

And. On a fannish note:

It's a good think that Rodney McKay isn't Jewish, given his citrus allergy. Even if you believe, as I do, that it's only a mild reaction to citrus oil, handling an etrog (a citron) would be a problem.


I actually have a Jewish friend with a mild reaction to citrus oil -- she occasionally wears cotton gloves to bench lulav, and occasionally just tries to wash her hands shortly afterward.

Good Shabbos, Yom Tov, etc. :)

After yom tov, would you tell me about the chicken paprika? I have yet to find anything (other than stew/cholent) that will work for chicken for several hours without drying out.

Chag sameach!

The key for keeping chicken a long time is to use dark meat. My kosher supermarket sells thighs, both boneless and bone-in, and I use both a lot. They don't dry up the way even bone-in breast meat does.

As for the paprikash - it's very simple.

2 lbs chicken thighs, cubed
1 pepper (red or green), chopped
1 spanish onion, chopped
1-2 cloves garlic, pressed/sliced/chopped
1 16oz can diced tomatoes (this was an innovation this year, and worked beautifully)
2 cups brown basmati rice
Olive oil
Paprika (this year, I used hot)
Optional - 1/2 spicy kielbasa, sliced thin.

In a large dutch oven, brown the chicken in the olive oil. Remove. Add a bit more oil and the fresh vegetables, plus the bay leaves. Cook until soft and the onions are translucent. The chicken will release juices while waiting - add those back in. Sprinkle on a teaspoon of paprika, add back the chicken and the can of tomatoes. Add the rice and one cup of water, and a bit more paprika. Add the kielbasa if using. Cover and bring to a simmer. Let cook on low for about a half hour, or until the rice is cooked. Serve immediately, keep in a low (200F) oven until dinner time or refrigerate and reheat in the oven.

For the second reheating, I added some water because, well. It went in at 9:30AM and we ate at 2:30PM.

Next time I make this, I'm serving it with pareve sour cream.