Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

Cookbook Now Available!

Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food

 

 

 

 

 

My blog for more Yankee stories, lore, facts, food and frolic.

 

 

 

A work in progress of Our N.E. Heritage

 

 

 

 

 

 

 

 

 

 

 

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chicken Paprikash Soup

The difference between Spanish and Hungarian paprika? You will often find both paprikas on store shelves but unless you really REALLY have a discerning taste, the flavor is almost inconsequential. But, having said that, Spanish paprika is milder and less colorful than its' Hungarian counterpart, which is generally used by professional chefs around the world. Hungarian paprika is made from special peppers that give it a deep, rose red color and is considered much warmer on the tongue. It is said that paprika has more Vitamin C, per ounce, than lemon juice.

Ingredients

For 4 people

Recipe

  • 1/2 cup(s) flour
  • 2 tablespoon(s) paprika
  • 1 teaspoon(s) cayenne pepper
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 1 lb(s) chicken breasts, cubed
  • 3 tablespoon(s) cornstarch
  • 2 (15-ounce) cans chicken broth, divided
  • 2 tablespoon(s) vegetable oil
  • 1 small onion, peeled and minced
  • 1 tablespoon(s) minced garlic in oil
  • 12 - 14 ounces diced potatoes
  • Sour cream, optional

Chicken Paprikash Soup Directions

  1. Combine flour, paprika, cayenne pepper, salt and black pepper in a large bowl, mixing to blend well. Add the cubed chicken and toss to evenly coat. Cover bowl of chicken and flour mixture with plastic wrap and refrigerate for 30 minutes. Meanwhile, whisk together cornstarch and a quarter cup of chicken broth to make slurry until smooth; set aside.
  2. In a large skillet, heat oil over medium-high heat until hot. Remove chicken from refrigerator and separate from the flour, discarding flour. Remove chicken from flour, shaking off excess and add to skillet to cook for 2-3 minutes, or until browned. The chicken doesn't have to be completely cooked at this point. Add onion and garlic to continue cooking an additional 2 minutes, stirring frequently. Add remainder of broth and potatoes, reduce heat to medium and lightly boil until potatoes are fork tender, about 4-5 minutes longer.
  3. Restir the cornstarch slurry to loosen what has settled at the bottom of the bowl and stir into the soup, blending well. Let soup cook and thicken an additional minute. Remove from heat and serve in bowls, topped with a dollop of sour cream if desired and sprinkle additional paprika or cayenne pepper on top.
Top