After a few googles I learned that crushing them and putting them in stews and slow-cooked type things (MY FAVE) adds a citrusy and sunny yet complex flavor that I was dying to try. Since I'm super weak, crushing them ended up just being poking a hole.... but it probably doesn't matter, right? Nah, I don't think it did- in this dish they added a citrus undertone that was great. Pls try, even though they look kinda unappetizing. They're not gonna horror movie you and come alive and infest your house. Heh...
|bewaaaaaaaare the liiiiiiiiime|
If you want it more like a classic paprikash just throw in some sour cream after you let it cool a bit. and mix it up. It would also thicken up the sauce nicely. Sounds yum. Remove the limes before serving.
1 tbsp sweet Hungarian paprika (gnamgnam)
4 cloves of garlic, halved
1 tbsp olive oil
1 bay leaf
salt and pepper to taste
1 cup sherry
2 crushed (kinda) dried limes
6 cherry tomatoes or 2 halved big tomatoes
2 small fennel bulbs with a few inches of green top, whole, or if they're big halve them
2 red bell peppers, sliced
4 bone-in chicken breasts
1. Combine all ingredients until the sherry.
2. Layer all other ingredients in a 5.5 quart dutch oven. Pour sherry and oil mix over it. Cook at 250 for 3 hours or until chicken is cooked through and deliciously yummified.
|FROM HELL (aka hot oven)|
Serve with ricey nicey or pasta or potatoes or something. You get it. Serves 4.