Friday, January 24, 2014



1 boneless, skinless chicken breast, cut into bite size cubes
2 cups of medium grain rice, washed and drained (I prefer CALROSE or NISHIKI rice).
2 cups of hot water
2 cups chicken stock (optional, if not use 2 cups water)
2 pounds chicken, boneless, skinless chicken thighs and or breast, cut into thin and long strips
3 tbsp of olive oil
2 onions, finely diced
1 pound carrots, julienned
2 tsp salt ( 1tsp for chicken, 1 tsp for carrots and onion)
1 tsp red pepper
1tsp black pepper
3 tbsp unsalted butter



1. Put chicken strips in a non-stick pot.  Season with salt and pepper and add paprika.  Cook 10 minutes and set aside.

 2. Sweat onions in olive oil and then add carrots in a medium size pot over medium heat Cook about 10 minutes until lightly browned. Season it with salt, pepper, and paprika.

3. Arrange chicken on the bottom of the pot. Add sautéed carrot and onion mix over the chicken and then add the rice. Slowly add hot water, try not to disturb the layering of chicken. Add the sautéed carrot-onion and rice. Season the rice to taste, with more salt, if desired.

4. Let it boil uncovered for a couple of minutes. Then reduce the heat to low, cover the pot and let the rice cook 20-25 minutes or until rice is done.  Put butter pieces on the top for extra flavor.

5. Let it set 10 minutes. Place a plate on top of pan and flip over.

About 8-10 serving

Thursday, January 23, 2014

CHICKEN PAPRIKA WITH MUSHROOM AND PEPPER (Mantar ve kirmizi biberli Tavuk)

1 pound chicken thighs or breast meat
1 tsp Meral’s spice mix* 
1 pound mushroom, sliced
1 red bell pepper (I also add 1 jalepino)
1 tomato
1 onion
3 tsp paprika
1 tsp mashed garlic
1 cup chicken broth
1 cup plain yogurt
1 tbsp wheat or all purpose flour
1/2 tsp black pepper
2 tbsp olive oil
Salt to taste

My Spice Mix: 
3 tsp paprika
2 tsp salt
1 tsp garlic powder
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
Mix all the spices and keep the mixture in a container for future use.


1. Cut chicken into 1 inch pieces and season with my spice mix.

2. Brown the chicken pieces in a non stick large pan

3. Remove the chicken set aside, put 2 tbsp olive oil to pan and add onions, salt the sweat the onions.

4. Add garlic, and mushroom cook 5 minutes. Add peppers and paprika cook for 2 minutes.

5. Return the chicken to pan and tomato cook 2 minutes.

6. Add ½ cup chicken stock and cover the lid simmer until chicken is completely cooked.

7. In a small bowl mix yogurt, and flour. Add slowly ½ cup chicken broth.

9. Pour this mixture over chicken, and stir cook in very low heat very short time.

10. Serve immediately with pasta or rice.