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Thursday, August 23, 2012

chef ricks chicken paprikash seasoning review and giveaway

Chef Rick's Chicken Paprikash Seasoning is a unique blend of seasonings that will allow you to create perfect paprikash... every time.

Our seasonings will thicken the sauce for you, thereby eliminating the need for any messy roux's or slurries.

Traditional recipes require a cooked "roux", (flour & butter or other fat) or a "slurry" (cornstarch & liquid) to help thicken the sauce. This can be very hard to be consistent, and if done wrong, can drastically change the flavor of your recipe.

ChickenPaprikash.com offers the only complete, ready to use seasoning that will thicken the sauce for you, turning even the most novice of cooks into skilled Chicken Paprikash Masters!

Never has it been quicker or easier to prepare the perfect dish!



Chef Rick's Chicken Paprikash Recipe
First we will prepare the sauce.
Total cooking time: About 8 minutes
You can prepare this up to a day ahead of time, but it is not necessary to do so, although it will improve the flavor.
If you have ever said or heard the saying that "it was better the next day". This is almost always true.
This happens because the flavors will "meld" once they are cooled and then reheated.

Ingredients: 2 - 14.5 oz. cans of chicken broth (29 ounces)
2 chicken bouillon cubes
1 & 1/2 lbs. of sour cream
1 packet of Chef Rick's Chicken Paprikash Seasoning

Directions: Step 1.)
In a 5 quart sauce pot, add 2 cans of chicken broth and 2 chicken bouillon cubes.

5 quart pot with chicken broth5 quart pot of chicken broth and paprikash seasoning
Step 2.)
Add 1 package of Chef Rick's Seasoning and bring to a slight boil whisking constantly.
Remove from heat and let cool a few minutes.


5 quart pot of chicken broth with sour creamPot of sauce
Step 3.)
Add sour cream and again whisk until smooth. Allow to cool in the refrigerator. Dot not cover while hot!

Now we will prepare the chicken.

Ingredients:
About 4 pounds of bone in chicken. Preferably thighs and legs. (Serves 5 to 6 people.)
If you are cooking a smaller amount, a good practice is about 20 minutes for the first pound and 14-18 minutes for each additional pound.
Preparation:
Preheat oven to 400 degrees.
Spread a light coating of olive oil on a large baking sheet or roasting pan. Rince and pat dry chicken,
Place the chicken on the baking sheet. Put the larger pieces in the middle of the pan.
Coat each piece of chicken with a light coating of olive oil.
baking sheet with raw chicken on it
Place on the middle oven rack and bake at 400 degrees for 30 minutes, then turn oven down to 350 degrees and cook an additional 20 to 30 minutes.

While the chicken is cooking you can prepare your spaetzles.
Store bought spatzles only take a few minutes to cook. So you may want prepare these right before serving.
For the purpose of this chicken paprikash recipe, I am using store bought spatzles.
If you would like to make your own spatzles, you can click on this spatzle recipe.
You can double or adjust this recipe if needed, based on the number of people you are cooking for.
Once your chicken is done, reheat your paprikash sauce (if you precooked it and then cooled it) place chicken and spaetzles in a serving bowl and top with paprikash sauce.
bone in chicken and dumplingsplate of chicken Paprikash
You can also pull the meat off of the bones to make it alot easier to enjoy!
pulled chicken meat with dumplings pulled chicken and spaetzles with sauce
Serves 4 - 5
Instead of dumplings you can use any choice of noodles. You can also just add the sauce to your favorite noodles without the chicken, making a delicious dish of paprikash noodles.
Bowl of Paprikash noodles
Another variation of our recipe is to use boneless chicken and pan fry your chicken. This is the quickest and easiest recipe. Just follow these simple steps.
Total cooking time about 20 minutes.
Step 1.) In a large skillet, add olive oil and saute about 1 pound of boneless chicken until cooked thoroughly
Pan with chicken breast frying
Step 2.) Prepare spaetzles
Step 3.) Dice chicken into bite size pieces.
Step 4.) In a serving bowl add diced chicken and spaetzles.
diced chicken with dumplingsHome made chicken paprikash
Step 4.) Top with paprikash sauce and enjoy!
Serves 2
* * * Add about 1/2 lb. of chicken and 1/2 to 3/4 cup of spaetzles for each additional serving.
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What makes our seasoning unique?
The concept of our recipe is simple. You cook enough chicken and dumplings to feed your family or friends. You then prepare our sauce and simply ladle it over your dinner. Nothing could be simpler!
By following our recipe, (that you will also find under our label), you will be able to make enough sauce to feed a family of five to six people. If you are only cooking for a small family, you can easily freeze any remaining sauce for use at a later time.
As you can see, our sauce is very versatile. You can add onions, peppers, tomatoes, almost anything that you would like, to make our sauce even more unique with the flavors you enjoy the most.
enjoy


Chef Rick Ulintz
RTU Spices
ChickenPaprikash.com
                                                       my review.
i love to cook for my family. i lov making hommade meals. my grandma always makes chicken paprikash and it takes so long. i have made it a few times but not so often since its so time consuming. my family loves chicken paprikash alot. i was so happy to review chef ricks chiken paprikash seasoning. it was so easy to use. i followed the direction right on the package. my family enjoyed the chicken paprikash so much. there wasnt any left overs at all.head over to chef ricks and check out his awesome seasoning. then come back to enter my giveaway.

this was me'ana's plate. i serve the chicken and sauce with rice. so yummy.
 
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disclaimer: i was given a sample product to try. i wasnt compensated in any other way for this review. these are all my own opinions.

2 comments:

Di said...

they have a recipe for Homemade Spaetzles - I'll have to try that!

Sarh Snarski said...

I learned what "roux", (flour & butter or other fat) and a "slurry" (cornstarch & liquid) are and that they are used to help thicken the sauce. I always learned to thicken sauce and pretty much anything just by adding a little flour til its to the thickness you want.