MIGHTY TASTY PAPRIKA CHICKEN
I love using smoked paprika and garlic together...it gives chicken a wonderful, delicious flavor...this chicken is so easy...hope you try it sometime...enjoy!
Provided by Cassie *
Categories Chicken
Time 40m
Number Of Ingredients 6
Steps:
- 1. With a meat mallet; pound out chicken thighs so that all are about the same thickness - helps them broil evenly. All were roughly 3/4 inch thick. Place in a bowl, set aside.
- 2. In a small bowl; mix the spices well. Sprinkle spice over chicken and toss to coat evenly. I then let sit for about 45 minutes, for flavor to blend.
- 3. When done marinating, turn on your broiler and place your oven rack 2 notches from the top. I used my non stick broiler pan, if you don't have one...line a baking sheet with foil. Sprinkle thighs with olive oil and toss to coat. Place thighs top side up to start. Broil for about 10 minutes; making sure not to burn. ( if cooking too fast, lower the rack another notch) I check them when there is about 2 minutes left. Then, flip to the other side; broil for another 10 minutes. Then, flip back to top side up and broil another 8 - 10 minutes. By then they should be cooked perfectly. If you find yours are done sooner...remove so as not to over bake, they should still be juicy. If they aren't cooked completely after the 3rd turn. Remain broiling until they are completely cooked. Don't dry them out...they should be still nice and moist, but starting to brown on the edges. Time will all depend on how big your thighs are mine were about 4 - 5 ounces each.
- 4. Enjoy!
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
PAPRIKA CHICKEN
A 15-minute paprika chicken recipe that uses on-hand ingredients for big flavor!
Provided by Kathryn Doherty
Categories Chicken Recipes in Under 15 Minutes
Time 15m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 316 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 656 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PAPRIKA CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
- Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
- Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
- Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
- Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
- Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
- Pour the sauce over the chicken and sprinkle generously with dill.
BRAISED PAPRIKA CHICKEN
Steps:
- Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
- Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
- Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
- Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.
Nutrition Facts : Calories 456 calorie, Fat 15.5 grams, SaturatedFat 3 grams, Cholesterol 235 milligrams, Sodium 1366 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 3 grams
CREAMY PAPRIKA CHICKEN
The 20-minute recipe the entire family will love. This creamy paprika chicken is delicious served with crusty bread or rice.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 21
Steps:
- Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chilli flakes. Mix to combine.
- Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
- In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chilli flakes.
- Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
- Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
- Scatter over fresh parsley and serve with crusty bread or steamed rice.
Nutrition Facts : Calories 325 kcal, Carbohydrate 9 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 792 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
PAPRIKA CHICKEN
A chicken supper full of flavour and ready in under an hour? No problems
Provided by Merrilees Parker
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min.
- Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
- Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.
Nutrition Facts : Calories 460 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
EASY CHICKEN PAPRIKASH RECIPE BY TASTY
Here's what you need: oil, garlic, chicken thighs, salt, pepper, onion, bell pepper, sweet paprika, chili flakes, chicken broth, crushed tomato, sour cream, flour
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
- Add the onion and bell pepper, cook until onions have slightly softened.
- Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
- Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
- Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
- Serve with pasta, rice or potatoes.
- Enjoy!
Nutrition Facts : Calories 709 calories, Carbohydrate 55 grams, Fat 38 grams, Fiber 9 grams, Protein 39 grams, Sugar 21 grams
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