Viewing post #1306886 by vic

You are viewing a single post made by vic in the thread called Main Dishes.
Jan 4, 2019 5:30 PM CST
Name: Vicki
North Carolina
From Jill

Paul Prudhomme's Red-Eye Chicken (with Jill's notes in parentheses)
from Fiery Foods that I Love

So I just finished a very late supper of leftover Red-Eye Chicken, reminding me that I still need to share the recipe! I make up the seasoning mix ahead of time in 6x batches. I also boost the heat by using some half-sharp paprika (which uses the hotter inner membranes or veins of the paprika peppers) along with the regular paprika.

The toasted paprika and sour cream is a wonderful combination!

Seasoning mix (combine in a small bowl)
3 Tbsp paprika (or 2 Tbsp regular sweet paprika plus 1 Tbsp half-sharp paprika)
2 1/2 tsp salt
2 tsp ground dried California Beauty (or Pasilla) chile peppers
1 1/2 tsp onion powder
1 1/2 tsp dried basil
1 tsp cayenne
1 tsp garlic powder
1 tsp black pepper
1/2 tsp white pepper

Six 4-6 oz boneless skinless chicken breast halves
3 Tbsp all-purpose flour
4 cups chicken stock, in all
2 Tbsp vegetable oil (or olive oil)
1 1/2 c. chopped onions
(I like to add sweet red peppers, too, sometimes corn or snap peas)
1 1/c c. sour cream

Sprinkle chicken breasts evenly with 2 tablespoons of the seasoning mix and rub it in well. (I like to cut the chicken into 1/2" thick slices instead of using whole breasts.)

Make a paste by combining the flour with 3 tablespoons of the stock. (If you put the flour and some stock into a little jar and close the lid -- tightly! -- you can just give it a good shaking to combine.)

Heat the oil in a 4-qt pot (or a large saute' pan, love my 14" pan for this) over high heat until the oil begins to smoke, about 4 minutes. Brown the seasoned chicken breasts in batches, 2-3 minutes per side. Remove chicken from the pot and set it aside. In his introduction, Paul notes that when you're browning the chicken, the seasoning mix absorbs most of the oil, so you're really working with a dry pot when you add the seasoning mix and the onions. The result is that you're toasting the paprika, which changes its flavor and ultimately gives the dish a wonderful slightly smoky taste.

Add the remaining seasoning mix and the onions to the pot and cook, stirring constantly until the paprika begins to darken and smell wonderful, about 3 minutes. (I add the onions after the seasoning mix has toasted or even later, if using sweet onions. You want to run your exhaust fan on HIGH during this process and/or open windows, especially if you are using half-sharp paprika. The fumes from toasting dried hot peppers can be intense.)

Stir in 1 cup of stock and scrape the bottom of the pot to loosen all the browned bits. Add the flour paste and stir 2-3 minutes until the sauce is very thick. Add the remaining stock and whisk vigorously to distribute the flour evenly through the sauce. (Add sweet onions, sweet red peppers, and other veggies now, if using.)

Bring to a boil over high heat for about 5 minutes (or until veggies are crisp-tender). Return the chicken & accumulated juices to the pot, reduce heat to medium, and cook 4 minutes (more like 2 minutes if you cut up the chicken). Remove the chicken (don't bother taking it out if it's cut up) and whisk in the sour cream. Return chicken to pot and serve immediately.

(We have it with egg noodles. It "holds" just fine if you wait to add the sour cream just before you eat. I often toss the egg noodles into the pan so they get coated with sauce. Leftovers are delicious later in the week, but if you want to freeze some of it, take that part out of the pan before adding sour cream.)


If you like it, you'll want to make a x6 batch of seasoning mix (which fills a 16 oz jar) to greatly simplify preparation. The directions sound very complicated -- I remember referring to them multiple times the first few times I made this -- but the actual process is very straightforward for anybody who has cooked meat and veggies in a pan. Cutting up the chicken means less fooling around with taking it in and out of the pot, and I think the meat gets seasoned better, too.

I've played with this recipe a bit over the years, and this is the mix I'm using now. I use 1/4 c. half-sharp paprika if I'm making it for my parents, 1/2 cup for us. If you don't have half-sharp paprika, use 3/4 to 1 cup sweet paprika and an extra 2-3 Tbsp. ground cayenne.

Since this is 6 times the regular recipe, use 1/3 c. per recipe, 2-3 Tbsp on the chicken to start with and the rest dumped into the pan later.

x6 Red Eye Seasoning Mix, about 2 cups

1/2 c sweet paprika
1/4 - 1/2 c. half-sharp paprika
1/4 c. salt
2 Tbsp ground pasilla or california beauty chile peppers
2 Tbsp. onion powder
2 Tbsp. basil (dried)
1 Tbsp. ground cayenne
1 Tbsp black pepper (ground)
2 tsp. white pepper
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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