Take a culinary trip to Eastern Europe with this Real Simple take on a traditional Hungarian dish.
Yield: 4 servings
1 4-pound chicken, cut into pieces
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1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium yellow onion, thinly sliced into rings
1 red bell pepper, thinly sliced
1 cup low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon paprika
1 cucumber, thinly sliced
1 tablespoons apple cider vinegar
1 cup sour cream
Cooked rice or pasta for serving
Heat oven to 400 degrees.
Season the chicken with 3/4 teaspoon of the salt and the black pepper.
Heat the oil in Dtuch oven over medium-high heat.
Working in batches, add teh chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes.
Turn and cook for 3 minutes more.
Transfer the chicken to a plate.
Spoon off and discard all but 1 tablespoons of the fat.
Add teh onion and bell pepper and cook for 2 minutes.
Add teh broth and cok, stirring, for 1 minute.
Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to simmer.
Return the chicken to pot. Transfer to oven.
Bake until the chicken is cooked through, about 30 minutes.
Meanwhile, in a small bowl, combine the cucmber and vinegar.
Divide the chicken among plates and serve with sour cream, cucumber salad and rice or pasta.
Summary: Go Asian for dinner tonight.
Headline: Recipe: Asian Hot Pot
This Real Simple recipe is a sort of Asian-inspired vegetable noodle soup.
If you’ve got leftover roasted chicken handy, feel free to add some.
And if you can’t find the Asian noodles, subsititute angel hair pasta broken into 3-inch pieces before cooking.
Asian Hot Pot
1 3.75-ounce package thin rice noodles
1 tablespoon olive oil
8 ounces shiitake or other mushrooms, stems discrded and caps thinly sliced
6 cups vegetable or low-sodium chicken broth
2/3 cup low-sodium soy sauce
2 tablespoons grated fresh ginger
1 teaspoon chili sauce
4 scallions, thinly sliced
4 carrots, thinly sliced
8 ounces green beans, timmed and cut into 2-inch pieces
Prepar the noodles accoding to the package direcitons.
Meanwhile, heat the oil in a large saucepan over medium-high heat.
Add the mushrooms and cook, stirring occasionally, for 2 minutes.
Add the broth, soy sauce, ginger and chili sauce (if using) and combine.
Bring to a boil. Add the scallions, carrots and green beans.
Simmer until the vegetables are tender, 5 to 6 minutes.
Drain the noodles and cut into 3-inhc lengths.
Divide the noodles among individual bowls and ladle the soup over the top.