When Harry Met Sally...Movie, Too Much Pepper On my Paprikash Chicken Recipe

The Reel Cooking Experience

Awww, the Romanic Comedy genre, the hosts just can't resist a good one & this is one of Dominique's favs. This episode the ladies talk New York, personal growth, & sex. *Spoiler, this recipe is inspired by a favorite scene!* Too Much Pepper In My Paprikash Chicken (Adapted From The New York Times Recipe) INGREDIENTS •3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs •Plenty of Kosher salt •Freshly ground black pepper (but not too much unless that's your thing) •1 tablespoon neutral oil, like canola, grapeseed, sunflower, or avocado •3 tablespoons unsalted butter •1 large yellow onion, peeled and diced •3 cloves garlic, peeled and minced (or powdered if you forgot you don’t have fresh) •3 tablespoons Hungarian paprika, (but honestly use the paprika you got or can get) •3 tablespoons all-purpose flour or for a gluten-free dish, 1 tablespoon cornstarch mixed with 2 tablespoon of water •1 cup canned crushed tomatoes or 1 large ripe tomato, chopped •1 cup chicken broth, homemade if you got it, if not low-sodium to control the salt •¾ cup sour cream or a greek yogurt •4 cups of basmati rice or egg noodles to serve (with or on the side) •About 5-7 cups of well-salted water (yes it will be too much water, see note) ***So here's a little trick I learned to make fluffy delicious basmati rice. Cook the rice in salted water just like you would pasta. There will be too much water as you cook the rice, but you will be straining the rice once it’s cooked thoroughly. You will be getting rid of the starch to achieve that fluffy texture.*** PREPARATION Preheat the oven to 400 F°. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour or cornstarch slurry, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes. 4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook egg noodles or basmati rice in the water. Drain and toss them in a bowl with the remaining butter, then toss again to coat. 5. Place the chicken on top (or on the side) of the noodles or rice, then add the sour cream to the sauce, stir to combine and ladle it over the whole. --- Support this podcast: https://podcasters.spotify.com/pod/show/reelcookingexperience/support