CROATIAN CHICKEN "PAPRIKAS"
This meal is also from NW Croatia, very popular in area "Zagorje" and along river Drava. You can notice Hungarian influence.
Provided by nitko
Categories Stew
Time 1h30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the lard in a pot.
- Add 2 large onions finely minced and sauté it until the onion is soft and transparent.
- Chop the chicken into small pieces (mouthfull). Than, add chicken pieces and sauté it until the meat is white.
- Add wine and sauté it for 5 more minutes.
- Than add 3 teaspoons of paprika (chili to taste), salt pepper and caraway seeds.
- Add water to cover the chicken.
- Sauté for 50 minutes or until chicken is soft.
- At the end add 2-3 teaspoons of sour cream and cook for 2-5 more minutes.
- Serve with noodles or mashed potatoes, and inevitably white wine (you've used in the paprikas).
- As a salad with it I would recommend red beet.
Nutrition Facts : Calories 665, Fat 43, SaturatedFat 13.4, Cholesterol 195.2, Sodium 480.8, Carbohydrate 10.8, Fiber 1.9, Sugar 3.9, Protein 48
ROTISSERIE CHICKEN
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 55m
Yield 4 or 8 servings
Number Of Ingredients 3
Steps:
- Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.
DELI ROTISSERIE CHICKEN
I have a George Foreman rotisserie and love the way everything comes out of it. This recipe makes the chicken juicy and skin crispy. Does not include marinade time.
Provided by bailey46
Categories Poultry
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the giblets from chicken and discard.
- Wash chicken inside and out, drying with paper towels.
- Rub chicken with a little olive oil.
- Tie wings and legs with cooking twine.
- Mix all the spices together well.
- Rub all over chicken.
- Place on plate and wrap with saran.
- Put in fridge 4-24 hrs., the longer the better.
- Put chicken onto rotisserie bar.
- Set timer for 1 1/2 hours.
- Chicken is done at 160 and no longer pink.
ROTISSERIE CHICKEN
This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw.
Provided by Nicole Baloh Korte
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 6
Steps:
- Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
- During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
- Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 0.8 g, Cholesterol 117.4 mg, Fat 24.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 9.7 g, Sodium 1310.9 mg, Sugar 0.1 g
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