Gypsy Chicken Food

ZIGEUNERSCHNITZEL (GYPSY SCHNITZEL)

Steps:

• Place the schnitzel between 2 sheets of wax paper and pound to 1/4" thickness.
• Season the meat with pepper and paprika to taste.
• Lightly dredge the meat in flour shaking off any excess.
• Heat 2 Tbsp of oil in fry pan and quickly brown both sides of the meat then turn the heat down to medium and fry each side for another 3-4 minutes.
• Remove the meat from the pan and keep warm.
• Add another Tbsp of oil to the same pan.
• Wipe mushrooms clean and slice, then brown them lightly in the pan.
• In the meantime finely chop or slice onions and add to pan.
• Half and de-seed the bell peppers, thinly slice and add to pan.
• Let the vegetables cock for about 10 minutes.
• Deglaze with the wine and broth, add the tomatoes, tomato paste and chilli paste and stir until heated through. Season with salt and pepper to your taste.
• Pour sauce over the schitzel.
• Serve with home fries or french fries, spatzel,rice or noodles.

GYPSY SCHNITZEL (ZIGEUNERSCHNITZEL)

Steps:

• Sprinkle the pork the salt and pepper then dip into the egg mixture.
• Then from there it goes into the bread crumbs.
• Heat the oil and fry until both sides are brown.
• Don't fry too long you don't want to toughen the steaks.
• Remove the steaks and add the onion, and peppers to the drippings and saute a few min.
• Add the mushrooms, water, bouillon and you will bring this mixture to a boil.
• In a small dish combine your cornstarch and about a tblsp.
• of cold water and make a paste.
• Add this to the pan and stir to make a sauce.
• Stir constantly until your sauce is thickened.
• Season with Salt, Pepper, Paprika, and Chili Powder, or Cajun Seasoning to taste.
• Add your steaks, simmer for about 5-10 min and serve with a nice rice mixture, potatoes, spaetzle or even gnocchi.
• If you want in that five min.
• cooking you could sneak a little white wine in there to give it a nice flavor-- if it's a holiday!

GYPSY CHICKEN

Steps:

• Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
• Remove from pan, let cool slightly in a bowl.
• Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
• Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
• Add chicken and cook another 10 minutes.
• Lastly, add olives and heat through. Serve over rice.

GYPSY CHICKEN

Steps:

• Preheat oven to 150C Place celery, onion, lemon, garlic in baking dish.
• (flat side down where appropriate) Cut chicken thighs in half or thirds depending on size.
• Place on top of celery and etc.
• Drizzle with olive oil, and pour liquids over.
• Add chopped oregano.
• Season well with cracked pepper and salt.
• Cover dish with foil, being sure to seal well and bake in oven for 1 hour.
• Add green olives and squeeze the lemon juice into the baking juices.
• Turn chicken.
• Cook for a further hour at 250C, removing the foil half way through.
• Remove when chicken is done and onions are soft and slightly golden.
• Toast slices of bread until golden.
• Squeeze roasted garlic out of paper and spread one clove on each crouton.
• Mash up other cloves in the juice.
• Serve the chicken, onion and olives with some of the pan juices poured over.
• Serve with the croutons and some freshly ground pepper.

GYPSY CHICKEN STEW

Steps:

• In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
• Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
• Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
• When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

GYPSY CHICKEN STEW

Steps:

• Note: Never boil this stew, boiling will ruin it because of the sherry will cook out but on the other hand if it's not cooked enough, it will be bitter.
• Put chicken, onions, garlic, half the sherry, and the both into a large, heavy soup or Dutch oven. If the liquid isn't enough to cover the other ingredients, add more broth or water. Cover the pot and simmer slowly for 1-1 ½ hours or until chicken is cooked.
• Cut chiles into chunks. Using 2 forks, tear tomatoes apart and place in large bowl with chiles and their juices, to mingle together while chicken is cooking.
• Remove cooked chicken and let cool enough so you can pick meat off bones. Add chiles, tomatoes, remaining sherry, salt, and chicken to the soup. Cover and simmer slowly for about an hour.
• Cut chunks of cheese into cubes and place in bottom of individual serving bowls. Pour stew into each bowl; the heat will melt the cheese. Serve with Flour Tortillas and a side dish of guacamole or beans.

HOT PAPRIKA AND TOMATOES (GYPSY SAUCE) FOR SCHNITZEL

Steps:

• Gather the ingredients.
• In a large skillet, heat the oil on medium heat until it shimmers. Add the onion slices and sauté for a few minutes until they begin to soften.
• Add the bell pepper slices and cook a few minutes longer.
• Add the garlic, sprinkle the flour and both kinds of ground paprika over the vegetables and cook for 1 to 2 minutes.
• Add the tomato paste and stir until blended.
• Add the chicken broth , a little at a time, stirring after each addition. Cook, stirring occasionally, until the sauce begins to thicken.
• Lower the heat to low and let the mixture simmer, stirring occasionally, for about 20 minutes.
• Add lemon juice , sweetener, salt, and pepper to taste. Serve.

GYPSY CHICKEN STEW

Steps:

• In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
• Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
• Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
• When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

GYPSY CHICKEN STEW

Steps:

• In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
• Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
• Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
• When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

GYPSY CHICKEN STEW

Steps:

• In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
• Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
• Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
• When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

GYPSY CHICKEN STEW

Steps:

• In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
• Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
• Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
• When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.