Paprika Hendl

Discussion in 'Dutch Oven Recipes' started by tasunkawitko, Dec 14, 2011.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

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    Last edited: Aug 12, 2013
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Interesting!! ...and the dish looks so tasty! Thanks for the info and for the Qview!!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I have to agree with Jeanie "interesting" to say the least. You always make some different and intriguing dishes for sure. Now this one is right up there.
     
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    many, many thanks ~ this one is really a grerat cold-weather dish - the literary and historical tie-ins are just an added bonus! i hope some folks are able to give this a try, and report on results.

    ron
     
  5. michael ark

    michael ark Master of the Pit

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  6. jak757

    jak757 Smoking Fanatic Group Lead

    When I saw the subject line/title, I knew it was one of your posts before I saw your screen name.  Another excellent looking dish, and step by step.  I've saved this one to my Evernote files!

    Thanks for another delicious post.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This is a favorite in our house, but I have never tried using V8. I have always browned the chicken in Bacon Fat and used Chix Broth. Like you I start and finish the dish with Paprika. Great Post...JJ
     
  8. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    this is a good one, guys ~ guaranteed results, as with most of the ones i try to post.

    jimmy - the bacon fat is of course a great way to go ~ if i were to buy boneless/skinless chicken for this, bacon fat would be my choice! the v8 works very well to put a whole new dimension on it, some real depth.
     

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