Balsamicpaprika Marinated Chicken Food

PAPRIKA CHICKEN

Steps:

• Mix paprika, poultry seasoning, salt and pepper in a small bowl.
• Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
• Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
• Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
• Squeeze the fresh lemon juice over the chicken and serve!

BALSAMIC/PAPRIKA MARINATED CHICKEN

Steps:

• Mix everything but the chicken in a quart mason jar, shake to combine.
• Pour over trimmed chicken breasts and marinate, refrigerated, for 4-48 hours.
• Broil about 2" from the element or grill in batches with 1" space around the breasts, 7 minutes per side (give or take).

SALSA-MARINATED CHICKEN

Steps:

• Preheat broiler or prepare grill.
• In a shallow bowl,combine 1/2 cup salsa and the tomato paste and stir until blended.
• Add the chicken,turn to coat and let stand while you prepare the vegetable salsa.
• In a medium bowl,combine the remaining 1 cup salsa,the bell pepper,corn,scallion,lime juice and cilantro.
• Broil or grill chicken 4 inches from the heat for about 4 minutes per side or until the chicken is cooked through.
• Place the chicken on 4 plates,spoon the vegetable salsa on the side and serve.

EASY PAPRIKA CHICKEN

Steps:

• Melt butter in large skillet or Dutch oven over medium-high heat.
• Season chicken with salt and pepper.
• Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
• Sprinkle with paprika and ground red pepper.
• Combine tomato paste and water and slowly stir into skillet.
• Add bell peppers; reduce heat and simmer 10 minutes.
• Cover and cook 5 more minutes.
• Serve with rice or noodles.

SMOKY PAPRIKA CHICKEN OVER RICE

Steps:

• Bring 2 cups of lightly salted water to a boil.
• Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
• Cut the chicken into bite-size pieces and set aside.
• Heat the oil in a large, deep over medium-high heat.
• Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
• Add chicken, salt and pepper.
• Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
• Remove the chicken and most of the onions to a platter and set aside.
• Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
• Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
• Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.), then add the chicken and onions back to the skillet and cook about 3 more minutes.
• Serve over hot rice.