I made this for dinner last night. Very yummy!

Sorry if this is a repeat. It didn't show up on my server although
it's on Google twice. <sigh>

`````````````````````````

Sticky Chicken
Uveg inspired


* 1/4 cup cooking oil, like canola (lard if you have it)
* 1 chicken cut up or the equivalent chicken parts, skin on.
* 1 large onion peeled and chopped
* 2 cups of brown rice, washed in cold water and drained
* 1/2 t Paprika
* 1/2 t cayenne pepper
* 1/2 t salt
* 1/1 t black pepper
* 1 Bay leaf
* 1 1/2 cups water

* 1 small green or banana pepper chopped (optional)
* 6 peeled and seeded fresh tomatoes chopped -OR- 1 can of whole tomatoes, not drained but pulled
apart

I used 1/2 of a 14.5 oz can of diced tomatoes instead of the pepper
and fresh tomato - it was very good, but I would have preferred to use
stewed tomatoes. I also used brown rice instead of traditional white.

Use a heavy black iron pot with a lid. Put oil into the pot and brown
all sides of the chicken pieces. Remove chicken from the pot and set
aside.

Put the rice and onion in the pot with the remaining oil, rendered
chicken fat and juices. Stir and saute until onion is transparent.
When done, stir in paprika, cayenne, black pepper and salt, then add
tomato mixture, and bay leaf. Mix well and add water. Lay the
chicken pieces on top of the rice mixture.

Start the pot simmering on a moderate heat. When you can see it
simmering, LOWER THE HEAT, put the cover on and DO NOT LIFT UP THE
COVER FOR AT LEAST 60 MINUTES. Cook it slowly and do not uncover.
You can shake the pot from time to time, but I used a cast iron dutch
oven which didn't need me to baby sit it.

Use the lowest heat possible to keep it cooking but not scorching.
The finished dish should not be sloppy like a stew, but it should be
moist. Expect some "crunchy rice" at the bottom when finished.

Serve with a salad like Cucumber with Sour Cream, Coleslaw or lettuce.

Serves 4 to 6.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu 24 Jul 2008 11:08:02a, told us...

> I made this for dinner last night. Very yummy!
>
> Sorry if this is a repeat. It didn't show up on my server although
> it's on Google twice. <sigh>
>
> `````````````````````````
>
> Sticky Chicken
> Uveg inspired
>
>
> * 1/4 cup cooking oil, like canola (lard if you have it)
> * 1 chicken cut up or the equivalent chicken parts, skin on.
> * 1 large onion peeled and chopped
> * 2 cups of brown rice, washed in cold water and drained
> * 1/2 t Paprika
> * 1/2 t cayenne pepper
> * 1/2 t salt
> * 1/1 t black pepper
> * 1 Bay leaf
> * 1 1/2 cups water
>
> * 1 small green or banana pepper chopped (optional)
> * 6 peeled and seeded fresh tomatoes chopped -OR- 1 can of whole
> tomatoes, not drained but pulled
> apart
>
> I used 1/2 of a 14.5 oz can of diced tomatoes instead of the pepper
> and fresh tomato - it was very good, but I would have preferred to use
> stewed tomatoes. I also used brown rice instead of traditional white.
>
> Use a heavy black iron pot with a lid. Put oil into the pot and brown
> all sides of the chicken pieces. Remove chicken from the pot and set
> aside.
>
> Put the rice and onion in the pot with the remaining oil, rendered
> chicken fat and juices. Stir and saute until onion is transparent.
> When done, stir in paprika, cayenne, black pepper and salt, then add
> tomato mixture, and bay leaf. Mix well and add water. Lay the
> chicken pieces on top of the rice mixture.
>
> Start the pot simmering on a moderate heat. When you can see it
> simmering, LOWER THE HEAT, put the cover on and DO NOT LIFT UP THE
> COVER FOR AT LEAST 60 MINUTES. Cook it slowly and do not uncover.
> You can shake the pot from time to time, but I used a cast iron dutch
> oven which didn't need me to baby sit it.
>
> Use the lowest heat possible to keep it cooking but not scorching.
> The finished dish should not be sloppy like a stew, but it should be
> moist. Expect some "crunchy rice" at the bottom when finished.
>
> Serve with a salad like Cucumber with Sour Cream, Coleslaw or lettuce.
>
> Serves 4 to 6.
>
>
>

First time I saw it here, Barbara. Sounds yummy!

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Why don't tomb, comb, and bomb sound alike?
-------------------------------------------

On Thu, 24 Jul 2008 18:12:25 GMT, Wayne Boatwright
> wrote:

>On Thu 24 Jul 2008 11:08:02a, told us...
>
>> I made this for dinner last night. Very yummy!
>>
>> Sorry if this is a repeat. It didn't show up on my server although
>> it's on Google twice. <sigh>
>>
>> `````````````````````````
>>
>> Sticky Chicken

>First time I saw it here, Barbara. Sounds yummy!

It's the third time for me. But it looks very good.

Christine

> wrote:

>I made this for dinner last night. Very yummy!
[snip]
> * 1/4 cup cooking oil, like canola (lard if you have it)
> * 1 chicken cut up or the equivalent chicken parts, skin on.
> * 1 large onion peeled and chopped
> * 2 cups of brown rice, washed in cold water and drained
> * 1/2 t Paprika

What form of paprika is best?

> * 1/2 t cayenne pepper
> * 1/2 t salt
> * 1/1 t black pepper
> * 1 Bay leaf
> * 1 1/2 cups water
>
> * 1 small green or banana pepper chopped (optional)
> * 6 peeled and seeded fresh tomatoes chopped -OR- 1 can of whole
>tomatoes, not drained but pulled
> apart

>I used 1/2 of a 14.5 oz can of diced tomatoes instead of the pepper
>and fresh tomato - it was very good, but I would have preferred to use
>stewed tomatoes.

Completely tangentially, dry-farmed early girl tomatoes are
appearing in the markets. They're probably a week or so
away from their flavor peak, and a few weeks away from their
season-low price.

We failed to use up all the ones we froze last year! Bad planning.

Steve

On Thu, 24 Jul 2008 18:19:07 +0000 (UTC),
(Steve Pope) wrote:


>Completely tangentially, dry-farmed early girl tomatoes are
>appearing in the markets. They're probably a week or so
>away from their flavor peak, and a few weeks away from their
>season-low price.
>
>We failed to use up all the ones we froze last year! Bad planning.
>
>Steve


Those are so good!!! Such a wonderful intense tomato flavor. I got
them at Monterey Market the last time I was up there.

Christine

On Thu, 24 Jul 2008 18:19:07 +0000 (UTC),
(Steve Pope) wrote:

> wrote:
>
>>I made this for dinner last night. Very yummy!
>[snip]
>> * 1/4 cup cooking oil, like canola (lard if you have it)
>> * 1 chicken cut up or the equivalent chicken parts, skin on.
>> * 1 large onion peeled and chopped
>> * 2 cups of brown rice, washed in cold water and drained
>> * 1/2 t Paprika
>
>What form of paprika is best?

In a perfect world, Hungarian paprika of course. I would have used
Hungarian hot, but only had generic sweet paprika and cayenne on hand
- so I mixed them together. The dish can take more paprika and I
would have liked more heat, but that amount was just right for my
non-heat loving hubby.

I usually have several kinds of canned tomatoes on hand, but not this
time - so I used what was in the cupboard. I would have used fresh
tomatoes if I had any. This was not a recipe I planned and shopped
for, I made it with what I had.

>
>> * 1/2 t cayenne pepper
>> * 1/2 t salt
>> * 1/1 t black pepper
>> * 1 Bay leaf
>> * 1 1/2 cups water
>>
>> * 1 small green or banana pepper chopped (optional)
>> * 6 peeled and seeded fresh tomatoes chopped -OR- 1 can of whole
>>tomatoes, not drained but pulled apart
>
>>I used 1/2 of a 14.5 oz can of diced tomatoes instead of the pepper
>>and fresh tomato - it was very good, but I would have preferred to use
>>stewed tomatoes.
>



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 24 Jul 2008 13:59:22 -0500, "Gregory Morrow"
> wrote:

>
>Christine Dabney wrote:
>
>> On Thu, 24 Jul 2008 18:12:25 GMT, Wayne Boatwright
>> > wrote:
>>
>> >On Thu 24 Jul 2008 11:08:02a, told us...
>> >
>> >> I made this for dinner last night. Very yummy!
>> >>
>> >> Sorry if this is a repeat. It didn't show up on my server although
>> >> it's on Google twice. <sigh>
>> >>
>> >> `````````````````````````
>> >>
>> >> Sticky Chicken
>>
>> >First time I saw it here, Barbara. Sounds yummy!
>>
>> It's the third time for me. But it looks very good.
>
>
>Needs LOTSA garlic, but it's a good base recipe...

It was pretty good as is. After I made it I wondered why I didn't add
garlic. Since it's a do over, I'll add garlic to the recipe. How
much do you think? 4 cloves? More?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Christine Dabney wrote:

> On Thu, 24 Jul 2008 18:12:25 GMT, Wayne Boatwright
> > wrote:
>
> >On Thu 24 Jul 2008 11:08:02a, told us...
> >
> >> I made this for dinner last night. Very yummy!
> >>
> >> Sorry if this is a repeat. It didn't show up on my server although
> >> it's on Google twice. <sigh>
> >>
> >> `````````````````````````
> >>
> >> Sticky Chicken
>
> >First time I saw it here, Barbara. Sounds yummy!
>
> It's the third time for me. But it looks very good.


Needs LOTSA garlic, but it's a good base recipe...


--
Best
Greg

On Thu, 24 Jul 2008 14:18:59 -0500, "Gregory Morrow"
> wrote:

><sf> wrote:
>> >Needs LOTSA garlic, but it's a good base recipe...
>>
>> It was pretty good as is. After I made it I wondered why I didn't add
>> garlic. Since it's a do over, I'll add garlic to the recipe. How
>> much do you think? 4 cloves? More?
>
>
>I'd add a whole head, but that's just me...
>
>When I cook with garlic, I deal in *heads*, not lowly *cloves*...one can
>never have a surfeit of garlic.
>
>:-)

I use a lot of garlic as well. I buy it already peeled, from one of
the Asian markets here in town, and I keep a fair amount of it on
hand. Usually the equivalent to about 5-10 heads of garlic...
Depends on what I am planning on cooking...

Yes, I admit I am very lazy...LOL. However, it is cheap enough to buy
this way. And I do usually have a head of unpeeled garlic on hand
too, in case I need it for whatever reason.

Christine

On Thu 24 Jul 2008 11:55:42a, told us...

> On Thu, 24 Jul 2008 13:59:22 -0500, "Gregory Morrow"
> > wrote:
>
>>
>>Christine Dabney wrote:
>>
>>> On Thu, 24 Jul 2008 18:12:25 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>> >On Thu 24 Jul 2008 11:08:02a, told us...
>>> >
>>> >> I made this for dinner last night. Very yummy!
>>> >>
>>> >> Sorry if this is a repeat. It didn't show up on my server although
>>> >> it's on Google twice. <sigh>
>>> >>
>>> >> `````````````````````````
>>> >>
>>> >> Sticky Chicken
>>>
>>> >First time I saw it here, Barbara. Sounds yummy!
>>>
>>> It's the third time for me. But it looks very good.
>>
>>
>>Needs LOTSA garlic, but it's a good base recipe...
>
> It was pretty good as is. After I made it I wondered why I didn't add
> garlic. Since it's a do over, I'll add garlic to the recipe. How
> much do you think? 4 cloves? More?

If you're making changes, I'd add considerably more paprika, too. That
would be Hungarian sweet paprika.


--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats do the most amazing things.
-------------------------------------------

<sf> wrote:

> On Thu, 24 Jul 2008 13:59:22 -0500, "Gregory Morrow"
> > wrote:
>
> >
> >Christine Dabney wrote:
> >
> >> On Thu, 24 Jul 2008 18:12:25 GMT, Wayne Boatwright
> >> > wrote:
> >>
> >> >On Thu 24 Jul 2008 11:08:02a, told us...
> >> >
> >> >> I made this for dinner last night. Very yummy!
> >> >>
> >> >> Sorry if this is a repeat. It didn't show up on my server although
> >> >> it's on Google twice. <sigh>
> >> >>
> >> >> `````````````````````````
> >> >>
> >> >> Sticky Chicken
> >>
> >> >First time I saw it here, Barbara. Sounds yummy!
> >>
> >> It's the third time for me. But it looks very good.
> >
> >
> >Needs LOTSA garlic, but it's a good base recipe...
>
> It was pretty good as is. After I made it I wondered why I didn't add
> garlic. Since it's a do over, I'll add garlic to the recipe. How
> much do you think? 4 cloves? More?


I'd add a whole head, but that's just me...

When I cook with garlic, I deal in *heads*, not lowly *cloves*...one can
never have a surfeit of garlic.

:-)


--
Best
Greg

On Thu, 24 Jul 2008 14:49:34 -0500, "Gregory Morrow"
> wrote:



>>I like those containers of peeled cloves from the Asian markets, they are
>around a buck each and very handy. My local stupormarket (Treasure Island
>in Chicago) sells those same exact pint containers for $5.98, lol...I guess
>the suckers buy it.

Yes, Asian markets are the best places to buy those, I think.
>You can freeze those peeled heads, they are okay for soups 'n stews n'
>such...

Hmm...I didn't know that. I might have to try that.

>Garlic - wise, I also like the fried garlic (and fried red onion) sold in in
>plastic pint or quart or whatever containers in Asian stores, it's IIRC used
>as a garnish in Viet cooking. In my pantry I have the "Twin Rabbit" brand
>from Vietnam, there are other brands. Dirt cheap, like two bux for a quart,
>and a multitude of uses. I've used the fried onion in place of the
>ubiquitous and ridiculously expensive Durkee's for green bean casseroles,
>much cheaper...

I will have to look for those. What other ways do you use them?

Christine

Christine Dabney wrote:

> On Thu, 24 Jul 2008 14:18:59 -0500, "Gregory Morrow"
> > wrote:
>
> ><sf> wrote:
> >> >Needs LOTSA garlic, but it's a good base recipe...
> >>
> >> It was pretty good as is. After I made it I wondered why I didn't add
> >> garlic. Since it's a do over, I'll add garlic to the recipe. How
> >> much do you think? 4 cloves? More?
> >
> >
> >I'd add a whole head, but that's just me...
> >
> >When I cook with garlic, I deal in *heads*, not lowly *cloves*...one can
> >never have a surfeit of garlic.
> >
> >:-)
>
> I use a lot of garlic as well. I buy it already peeled, from one of
> the Asian markets here in town, and I keep a fair amount of it on
> hand. Usually the equivalent to about 5-10 heads of garlic...
> Depends on what I am planning on cooking...
>
> Yes, I admit I am very lazy...LOL. However, it is cheap enough to buy
> this way. And I do usually have a head of unpeeled garlic on hand
> too, in case I need it for whatever reason.


I like those containers of peeled cloves from the Asian markets, they are
around a buck each and very handy. My local stupormarket (Treasure Island
in Chicago) sells those same exact pint containers for $5.98, lol...I guess
the suckers buy it.

You can freeze those peeled heads, they are okay for soups 'n stews n'
such...

I also always have one of those now - common 4/5 heads of garlic in plastic
net things around too...

It's been a while since I've bought minced garlic in the jars, it just
doesn't cut it taste - wise with me...

Garlic - wise, I also like the fried garlic (and fried red onion) sold in in
plastic pint or quart or whatever containers in Asian stores, it's IIRC used
as a garnish in Viet cooking. In my pantry I have the "Twin Rabbit" brand
from Vietnam, there are other brands. Dirt cheap, like two bux for a quart,
and a multitude of uses. I've used the fried onion in place of the
ubiquitous and ridiculously expensive Durkee's for green bean casseroles,
much cheaper...


--
Best
Greg

Christine Dabney wrote:

> On Thu, 24 Jul 2008 14:49:34 -0500, "Gregory Morrow"
> > wrote:
>
>
>
> >>I like those containers of peeled cloves from the Asian markets, they
are
> >around a buck each and very handy. My local stupormarket (Treasure
Island
> >in Chicago) sells those same exact pint containers for $5.98, lol...I
guess
> >the suckers buy it.
>
> Yes, Asian markets are the best places to buy those, I think.
> >You can freeze those peeled heads, they are okay for soups 'n stews n'
> >such...
>
> Hmm...I didn't know that. I might have to try that.
>
> >Garlic - wise, I also like the fried garlic (and fried red onion) sold in
in
> >plastic pint or quart or whatever containers in Asian stores, it's IIRC
used
> >as a garnish in Viet cooking. In my pantry I have the "Twin Rabbit"
brand
> >from Vietnam, there are other brands. Dirt cheap, like two bux for a
quart,
> >and a multitude of uses. I've used the fried onion in place of the
> >ubiquitous and ridiculously expensive Durkee's for green bean casseroles,
> >much cheaper...
>
> I will have to look for those. What other ways do you use them?
>


A lot of stuff, e.g. a garnish for salads, soups, stews, stir - fries,
cooked veg, etc. Because of the crunch, it makes for a nice texture
difference...


--
Best
Greg

On Thu, 24 Jul 2008 13:14:01 -0600, Christine Dabney
> wrote:

>
>I use a lot of garlic as well. I buy it already peeled, from one of
>the Asian markets here in town, and I keep a fair amount of it on
>hand. Usually the equivalent to about 5-10 heads of garlic...
>Depends on what I am planning on cooking...
>
>Yes, I admit I am very lazy...LOL. However, it is cheap enough to buy
>this way. And I do usually have a head of unpeeled garlic on hand
>too, in case I need it for whatever reason.
>
>Christine

christine, how well does this keep? i see the jars (packed in water,
i think) at the big korean market, but there's a lot of garlic in
them.

your pal,
blake

** Posted from http://www.teranews.com **

On Fri, 25 Jul 2008 14:16:57 -0400, blake murphy
> wrote:

>christine, how well does this keep? i see the jars (packed in water,
>i think) at the big korean market, but there's a lot of garlic in
>them.

Peeled garlic in a bag (dry) keeps for weeks. I don't think they're
as strong as freshly peeled but it's a lot of garlic at $1 a bag, so
using a couple extra is no big deal. I tend to use real garlic in a
head, but my kids hate to peel. So every time they cook here (they
buy the food too - what a concept!) I inherit the unused bagged
garlic.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 25 Jul 2008 14:16:57 -0400, blake murphy
> wrote:


>christine, how well does this keep? i see the jars (packed in water,
>i think) at the big korean market, but there's a lot of garlic in
>them.

Mine are dry packed, either in a small plastic bag, or in a small
clear plastic box. It seems to last for a few weeks at least, if I
don't use it all up before then.

I usually find mine in the produce section. They aren't expensive at
all, so maybe you could buy a package (if you could find them) and try
them out? My Asian market sells several sizes of bags.

Christine

On Tue, 29 Jul 2008 12:40:19 -0700, sf wrote:



>Peeled garlic in a bag (dry) keeps for weeks. I don't think they're
>as strong as freshly peeled but it's a lot of garlic at $1 a bag, so
>using a couple extra is no big deal.

Mine is no different than regular garlic that you have to peel. It is
just peeled...that is all...LOL. Just as flavorful as unpeeled
garlic.

Christine

On Tue, 29 Jul 2008 12:40:19 -0700, sf wrote:

>On Fri, 25 Jul 2008 14:16:57 -0400, blake murphy
> wrote:
>
>>christine, how well does this keep? i see the jars (packed in water,
>>i think) at the big korean market, but there's a lot of garlic in
>>them.
>
>Peeled garlic in a bag (dry) keeps for weeks. I don't think they're
>as strong as freshly peeled but it's a lot of garlic at $1 a bag, so
>using a couple extra is no big deal. I tend to use real garlic in a
>head, but my kids hate to peel. So every time they cook here (they
>buy the food too - what a concept!) I inherit the unused bagged
>garlic.

i'm not sure i've seen peeled garlic in a bag. i'll take a look next
time.

your pal,
blake