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
ROASTED PAPRIKA CHICKEN
This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
- In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
- Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.
PAPRIKA CHICKEN
Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.
Provided by Sue Primeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g
ROASTED PAPRIKA CHICKEN WITH GREENS AND GRAINS
We rubbed chicken with a mix of paprika, salt, and pepper for this roast chicken recipe. Paprika adds a reddish hue and a sweet-smoky accent to chicken. The pan drippings are used to season the mustard greens.
Provided by Martha Stewart
Categories Chicken Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
- Meanwhile, mix bulgur in a medium bowl with 1 1/2 cups boiling water and 1/2 teaspoon salt. Cover; let sit until tender but still chewy, about 30 minutes. Drain in a fine-mesh sieve, pressing down on bulgur to remove liquid; return to bowl, and toss with 1 tablespoon lemon juice.
- When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings). Place mustard greens on baking sheet, and toss with drippings; season with salt and pepper. Roast on lower rack, until wilted, about 5 minutes. Toss greens with remaining tablespoon lemon juice. Serve chicken with mustard greens and bulgur.
Nutrition Facts : Calories 607 g, Fat 28 g, Fiber 8 g, Protein 62 g
PAPRIKA ROAST CHICKEN
Tie up dinner plans with a fryer, spice, and olive oil. This paprika roast chicken as easy as one, two, three.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
- Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
Steps:
- Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
- Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
- Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.
CRISPY PAPRIKA CHICKEN WITH TOMATOES & LENTILS
If you're looking for a quick but nutritious main meal, look no further - this healthy paprika chicken with tomatoes and lentils delivers four of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Put the chicken breasts between two sheets of baking parchment and, using a rolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, ½ tbsp oil, salt and pepper. Cover and set aside while you start the lentils.
- Heat the remaining oil in a pan and add the garlic, fennel seeds and fennel slices with a pinch of salt. Cook for 5 mins until starting to soften, then tip in the tomatoes, vinegar and lentils. Turn down the heat and leave to bubble away.
- Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for 7 mins, turning halfway, until golden brown and cooked through. Add the watercress to the lentils and stir to wilt, then squeeze in the lemon juice. Slice the chicken then serve it alongside the lentils with a dollop of yogurt and dill.
Nutrition Facts : Calories 517 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 55 grams protein, Sodium 1.5 milligram of sodium
CHICKEN PICCATA WITH GARLICKY GREENS & NEW POTATOES
Make more time midweek with our tasty chicken piccata with capers, greens and new potatoes. Ready in 20 minutes, it's healthy and low in calories too
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
- While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
- Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
- Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.
Nutrition Facts : Calories 393 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
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
QUICK-BRAISED CHICKEN WITH GREENS
There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).
Provided by Ali Slagle
Categories dinner, easy, weekday, weeknight, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.
More about "roasted paprika chicken with greens and grains food"
PERUVIAN ROASTED CHICKEN WITH GREEN SAUCE …
From thekitchn.com
CHICKEN PAPRIKáS RECIPE - NICOLAUS BALLA
From foodandwine.com
HUNGARIAN CHICKEN PAPRIKASH (TRADITIONAL …
From eatingeuropean.com
GARLIC AND PAPRIKA CHICKEN - JO COOKS
From jocooks.com
SHEET PAN CHICKEN WITH CHICKPEAS | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (28)Category EntreeCuisine MediterraneanPublished Sep 16, 2022
11 HEALTHY TWISTS ON CLASSIC BRUNCH RECIPES | EVERYDAY HEALTH
From everydayhealth.com
ROASTED PAPRIKA CHICKEN WITH GREENS AND GRAINS RECIPE
From pinterest.com.au
LEMON AND PAPRIKA ROAST CHICKEN RECIPE - JUST COOK
From justcook.butcherbox.com
SHEET-PAN ROASTED CHICKEN WITH GREENS RECIPE - NYT COOKING
From cooking.nytimes.com
23 HEALTHY CROCKPOT CHICKEN RECIPES · SEASONAL CRAVINGS
From seasonalcravings.com
ROASTED PAPRIKA CHICKEN WITH GREENS AND GRAINS
From mealplannerpro.com
ONE-PAN PAPRIKA ROAST CHICKEN - CLOSET COOKING
From closetcooking.com
10 BEST FOODS TO EAT ON A KETO DIET – DR. KELLYANN
From drkellyann.com
SLOW-COOKED CHICKEN POT ROAST WITH SWEET PAPRIKA AND CAYENNE
From healthy-delicious.com
10 QUICK AND EASY CHICKEN DINNERS TO GET ON THE YOUR …
From msn.com
ROASTED PAPRIKA CHICKEN RECIPE | MYRECIPES
From myrecipes.com
SMOKED PAPRIKA ROAST CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FAMILY £1 SLOW COOKER MEAL PLAN - BBC FOOD
From bbc.co.uk
SLOW ROASTED PULLED CHICKEN - BY SARAH KATE
From thekosmickitchen.substack.com
ROASTED LEG OF LAMB | MEDITERRANEAN DIET, HEALTHY GREEK & BLUE …
From dianekochilas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love