aamusedinatx

simmering away in a large pan on my stove is a liquid-y concoction of tomatoes, stock, onions, peppers, and lots of paprika and white pepper. The chicken goes in soon as well as sour creme. I think, however, that once the chicken is cooked through, I'm going to let it cool and then store it over night. I like to let the spices marry well before eating. That, and I'm not particularly hungry tonight.

This reminds me, however, that I love Hungarian Goulash and I should dig out a recipe for that soon as well. Besides I know how to make sweet red cabbage without sugar (Splenda is my friend) and the two served together would be a delight.

So chicken paprikash for lunch or dinner tomorrow! Depending on how it comes out, I'll post the recipe.

yum