Chicken: Austrian Stuffed Green Peppers
Source of Recipe
Converted from a Wolfgang Puck Recipe by SheHuffer
Recipe Introduction
"This one is very special recipe, it’s a program friendly version of Wolfgang Puck's Austrian Stuffed Peppers (it even contains his chicken stock and tomato sauce recipe )"
List of Ingredients
Chicken Filling, (recipe follows)
2 cups cooked long grain rice
Tomato Sauce, heated, (recipe follows)
6 green bell peppers
1/4 cup chicken stock (recipe follows)
Pepper
Minced parsley, for garnish
1. Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.
Preheat oven to 350 degrees F.
2. Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with chicken stock. Season inside with fresh ground pepper.
3. Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
Chicken Filling:
2 boneless skinless chicken breasts
1/4 cup chicken stock
1 cup (about 1/4 pound) diced onion
1/2 pound mushrooms, chopped fine
2 garlic cloves, minced
2 egg whites, lightly beaten
2 tablespoons chopped fresh parsley
Freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 teaspoon ground cumin Recipe
1. Coarsely grind the chicken and transfer to a large bowl. Reserve.
2. In a medium skillet, heat the chicken stock over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.
3. Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a skillet and adjust seasoning.
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Wolfgang's Favorite Tomato Sauce:
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade Chicken Stock, recipe follows or store-bought, heated plus 2 tablespoons
1/4 cup basil, chiffonade
Freshly ground black pepper
1. In a medium saucepan, heat the 2 tablespoons chicken stock. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the remaining cup of chicken stock and simmer for 20 minutes or until sauce thickens.
2. Strain into a clean saucepan.. Add basil. Taste and adjust seasoning with pepper. Use as needed.
Yield: Makes 2 1/2 cups
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Chicken Stock:
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
1. Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
2. Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool.
3. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing
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