Friday, July 13, 2007

Sour Cream Chicken with Onions and Peppers

A blend of Hungarian and Tex Mex seasoning was a winner and makes an incredibly juicy chicken.

Sour Cream Range Chicken

6-8 pieces of chicken (thighs and legs)
olive oil
2 jalapeno peppers, seeds and core removed and finely chopped
2 heaping teaspoons minced garlic
3/4 large sweet onion chopped
a pinch of sugar
2 teaspoons Hungarian sweet paprika
1/8 tsp cayenne pepper (about 3 pinches).
1/4  teaspoon dried marjoram
3/4 cup plus 3 Tablespoons chicken broth
1/2 teaspoon Jane's Crazy salt (or sea salt)
several grinds of cracked black pepper
1/2 cup plus 1 Tablespoon sour cream

Heat 2-3 tablespoons of olive oil in a large cast iron skillet until oil begins to shimmer on medium high heat. Cook chicken pieces, skin side down for 15 minutes, flip, salt with the Jane's Krazy Salt  and  cracked pepper and cook another 10 minutes until chicken is starting to brown (it will NOT be cooked through). Remove  chicken from pan and set aside..  Drain all but a couple teaspoons of drippings.  Cook garlic, onion and peppers  in the drippings with a pinch of sugar until softened (about 3 minutes).

Add chicken pieces, pour chicken broth around and bring to a boil, covering and cooking on medium low (a gentle simmer) partially covered for 25-35 minutes until chicken is done (use a thermometer - the temperature of chicken should be 160 F. before removing to set aside covered with foil)  Remove chicken pieces  to a plate and cover,  turning heat to low and adding sour cream  to the liquid, stirring until blended and warmed, adding heat as necessary but not letting it get to a boil.

Serve chicken over rice with some of the sauce, using a slotted spoon to get some of the pepper and onion bits, and an additional sprinkle of paprika and dried parsley.

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