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Hi Salli & Nate! This is my September spicy recipe. This is a recipe I often make as a gift for friends who like spicy stuff. You can fill a masonjar in any size when the chutney is hot. Turn the jar upside down and leave to cool to create a vacuum. You can then keep it for months! Hope you like it! Jean C
The colors of this delicious Mexican soup are as vivid as the colors of the colonial city of San Miguel de Allende in Central Mexico! Once the weather starts getting colder, I love to make a big pot of Tortilla Soup for Sunday dinner and have the rich cumin aroma fill the air. As I sip the soup I'll dream of one day attending an artist retreat in San Miguel where I can paint the colorful doorways all day long!
In a large stock pot, melt butter and combine chicken breasts, chicken broth, onion, stewed tomatoes, paprika, bouillon cubes, salt and pepper. Cover while cooking at low heat, stirring occasionally to keep ingredients from sticking. Cut chicken breasts into bite-size slivers.
After the chicken is cooked thoroughly, and onions are clear, place sour cream into a container with cold water and shake to break down lumps. Slowly pour into pot while stirring to thicken. Afterwards, combine flour and cold water into same container and shake. Again, slowly pour into pot until desired consistency. Continue to cook on low.
- Cook egg noodles per package directions.
- Serve Chicken Paprikash over noodles.