Tonight was chicken Monday, so I looked for something a little more exciting. I did my own thing, as usual, substituting: canola oil for olive oil, just because, about 1 teaspoon of whatever paprika I had, unsmoked and a little extra garlic. It smelled delicious while it was cooking. Braised chinese cabbage and guy lan was the side dish. For a vegetarian version, use vegetable stock or water instead of the chicken stock. White vinegar had to stand in for rice wine vinegar. It plated up beautifully, good enough for company.
Baked Chicken with Smoked Paprika
Ingredients:
1 chicken, 3 1/2 to 4 1/2 pounds, quartered, or chicken parts, or 2 or 3 good sized chicken breasts
Salt and pepper
1 tablespoon Spanish smoked paprika
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon brown sugar
1 clove garlic, finely minced
Directions:
Heat oven to 350°F. Rub sauce on chicken and place breast side up in Pyrex dish. Roast until done, about 50 minutes, when the juices run clear, or a thermometer placed in thickest part read 165°F. Place on a plate, tent loosely with foil for 8 to 10 minutes.
When cool enough to handle, remove bone, cut in 1/2 inch or 1.5 cm slices.
Make a quick sauce by scraping the fond, or dark bits of flavour in the bottom of the dish and putting it in a frying pan with some chicken stock or white wine. Reduce by about half. Add salt and pepper to taste.
Ingredients:
1/2 Napa Cabbage or chinese cabbage
Some Guy Lan
½ cup fat-free reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
¼ teaspoon red pepper flakes (optional )
1 tablespoon water
1 tablespoon cornstarch
Directions:
Cut cabbage into 1-inch pieces. Cut the woody stems from guy lan . Slice stems into ½ -inch pieces. Cut tops of leaves into ½-inch slices and set aside.
Combine cabbage and guy lan stems in a large non-stick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired.
Bring to a boil over high heat. Reduce heat to medium. Cover and simmer 5 minutes or until vegetables are tender-crisp.
Blend water into cornstarch in a small bowl until smooth. Stir into skillet. Cook and stir 1 minute or until sauce boils and thickens.
Stir in reserved leaves; cook 1 minute.
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