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March 08, 2006


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Yum! Both the kitty and the food are yum! It's been a rough week and I needed some comfort blogging! This post hit the spot!

At last! A very rare (almost) non-tomato stroganoff recipe for those of us who are sensitive to the glutamates in tomatos. Can't wait to try it. Just as soon as I get my tastebuds back from this flu. Better already, if I'm reacting to a recipe!

Thanks for your comments, ladies.

Pat: Here's a thought re tomato juice . . . You could substitute all kinds of things -- cider or other fruit or veggie juices come to mind.

Sour cream is, of course, the sine qua non. Everything else is fungible. :)

That stroganoff looks wonderful. I can't wait until monitors with scent receptors are invented.

One good recipe deserves another!

4 boneless skinless chicken breasts/4 boneless skinless chicken thighs - all cut in half
one medium-large onion cut into chunks
3/4 cup flour
1 GENEROUS tablespoon sweet paprika
2 bell peppers (any color) cut into chunks
4 cloves garic, smashed
curry powder
1 cup chicken stock
yellow raisins (again - this is a choice)
1 can of crushed or diced tomatoes
1 box of long grain/wild rice medley (Uncle Ben's is really good)

Mix the flour and paprika together in a pie plate. Dredge all the chicken pieces in the flour and put into a LARGE saute pan to which you have added enough olive oil to cover the bottom lightly. Brown 3-5 minutes on each side. Remove from pan and put aside.

While the chicken is browning, cut up the onion and bell pepper and smash the garlic cloves. Once you've removed the chicken from the pan, dump in the peppers, onions and garlic. Sprinkle the curry powder over all. Cook the vegetables until they are starting to get a little limp, then add 1 cup chicken stock and the can of tomatoes and two handfuls of the yellow raisins. Turn down the heat, slap on a lid and simmer for 10 minutes. While this is simmering, put the rice on to cook following package directions.

Add the chicken back into the vegetables and cover and simmer for another 15-20 minutes minimum. I put the vegetables into an ovensafe pan, added in the chicken and threw it into a 200 degree oven for an hour, but that's me.

Serve the chicken mixture over the rice.

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