CHICKEN DRACULA
This chicken is awesome. I have eaten it at the Romanian Pavilion during Folk O Rama. I purchased the recipe book at their souvenier booth. Low and behold in the recipe book is the recipe for the famous "Dracula Chicken" that I would like to share with you Note from the cook of this recipe: "When served with "Mujder"...
Provided by Shirley Murtagh
Categories Chicken
Time 1h35m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 F
- 2. Combine butter, thyme, paprika, oil, salt, pepper, minced garlic and shallot
- 3. Rub mixture over the skin of the chicken
- 4. Tie legs together with kitchen twine and place chicken breast side up on a rack in a roasting pan
- 5. Put the quartered lemon inside cavity of chicken
- 6. Roast at 350F for 1 hour
- 7. Increase oven temperature to 450F and roast for 15 minutes longer
- 8. Let cool for 10 minutes before carving
PAPRIKA HENDL
I started searching for this recipe after reading "Dracula" by Bram Stoker. I found the recipe in the link listed below. I skipped step 4 and just mixed it together good and thought it was fine. I don't know how authentic this dish is, but it's yummy. http://www.hermitsrock.com/article/notes-from-dracula
Provided by Queen Dana
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into serving pieces, and salt.
- Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
- Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
- Put sauce through sieve, food mill, or blender.
- Heat chicken and puréed sauce together over low flame.
- Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
- Serve with Flour Dumplings.
Nutrition Facts : Calories 114.8, Fat 8.4, SaturatedFat 4.4, Cholesterol 14.6, Sodium 73.4, Carbohydrate 9.3, Fiber 1.8, Sugar 3.8, Protein 1.7
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
SPICY VAMPIRE BAT WINGS
Try your hand at one of Dracula's favorite recipes with our Spicy Vampire Bat Wings. After you make these Spicy Vampire Bat Wings, Halloween party-goers may never look at chicken wings the same way again!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Mix chili powder, garlic, ground red pepper, and 5 Tbsp. each lime juice and chipotle peppers until blended; pour over chicken in large shallow dish. Turn to evenly coat both sides of wings. Refrigerate 30 min. to marinate, turning wings after 15 min. Meanwhile, mix remaining chipotle peppers and barbecue sauce until blended.
- Heat oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.
- Bake wings 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.
- Combine sour cream, onions, zest and remaining lime juice. Serve with the wings.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 6 g, Protein 9 g
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