SHEET-PAN PAPRIKA CHICKEN WITH POTATOES AND TURNIPS
Think of this as the sheet-pan dinner version of a Hungarian chicken paprikash, ruddy with paprika and sweet tomato paste. Roasting the chicken at high heat instead of braising it lets it singe at the edges, and allows the potatoes and turnips to turn golden beneath their coating of duck fat (or olive oil). Feel free to double this; just use two large sheet pans instead of the smaller pans.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, smoked paprika, 1/2 teaspoon pepper, cumin, lemon zest, and garlic.
- Place chicken on a quarter-size rimmed sheet pan (or use a regular rimmed sheet pan) and rub the chicken all over with the paprika mixture. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
- Heat oven to 450 degrees. Toss potatoes, turnips, duck fat, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a quarter-size rimmed sheet pan or a 9-by-13-inch pan.
- Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetables, tossing after 15 minutes. When you remove the chicken from oven, turn up heat to 500 degrees and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)
- Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 32 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 1220 milligrams, Sugar 8 grams, TransFat 0 grams
PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams
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 AND POTATOES
Paprika chicken plus cream and white wine is yummy over tender pieces of potato.
Provided by amanda1432
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Place the potato in a saucepan, and add enough water to cover. Bring to a boil, and cook for about 20 minutes, until potato is tender. Drain, and cut the potato into chunks.
- Melt butter in a large skillet over medium heat. Rub chicken with 1/2 teaspoon of paprika, salt, and pepper. Fry in butter, turning as needed, until chicken is cooked through. Remove chicken from the pan, and cut into bite size pieces. Set aside.
- Pour the olive oil into the skillet, and add the onion. Cook and stir until onion is translucent. Stir in the half-and-half, white wine, and potato. Simmer for about 10 minutes to blend the flavors. Return the chicken to skillet, and cook until heated through. Season with remaining paprika, and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 38 g, Cholesterol 82.2 mg, Fat 14.6 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 6.5 g, Sodium 403.8 mg, Sugar 3.2 g
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MOM'S PAPRIKA CHICKEN WITH POTATOES
This is a great dish my mom made for us, and now I make it for my kids. One pot, add a salad, and you're done.
Provided by MICKE
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet with a lid over medium heat, and sear the chicken breasts, skin side down, for 5 minutes, until the chicken starts to brown.
- Turn the chicken breasts over, add the potatoes and carrots, and sprinkle with paprika, garlic powder, salt, and pepper. Cover and cook over medium heat for 35 to 45 minutes, stirring occasionally, until the potatoes are tender, the chicken is no longer pink inside, and the chicken and vegetables have brown, crisp spots on the bottom.
Nutrition Facts : Calories 634.5 calories, Carbohydrate 53.7 g, Cholesterol 157.1 mg, Fat 23.6 g, Fiber 8 g, Protein 51.2 g, SaturatedFat 10.7 g, Sodium 267.5 mg, Sugar 6.7 g
MOM'S PAPRIKA CHICKEN WITH POTATOES
This is a great dish my mom made for us, and now I make it for my kids. One pot, add a salad, and you're done.
Provided by MICKE
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet with a lid over medium heat, and sear the chicken breasts, skin side down, for 5 minutes, until the chicken starts to brown.
- Turn the chicken breasts over, add the potatoes and carrots, and sprinkle with paprika, garlic powder, salt, and pepper. Cover and cook over medium heat for 35 to 45 minutes, stirring occasionally, until the potatoes are tender, the chicken is no longer pink inside, and the chicken and vegetables have brown, crisp spots on the bottom.
Nutrition Facts : Calories 634.5 calories, Carbohydrate 53.7 g, Cholesterol 157.1 mg, Fat 23.6 g, Fiber 8 g, Protein 51.2 g, SaturatedFat 10.7 g, Sodium 267.5 mg, Sugar 6.7 g
MOM'S PAPRIKA CHICKEN WITH POTATOES
This is a great dish my mom made for us, and now I make it for my kids. One pot, add a salad, and you're done.
Provided by MICKE
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet with a lid over medium heat, and sear the chicken breasts, skin side down, for 5 minutes, until the chicken starts to brown.
- Turn the chicken breasts over, add the potatoes and carrots, and sprinkle with paprika, garlic powder, salt, and pepper. Cover and cook over medium heat for 35 to 45 minutes, stirring occasionally, until the potatoes are tender, the chicken is no longer pink inside, and the chicken and vegetables have brown, crisp spots on the bottom.
Nutrition Facts : Calories 634.5 calories, Carbohydrate 53.7 g, Cholesterol 157.1 mg, Fat 23.6 g, Fiber 8 g, Protein 51.2 g, SaturatedFat 10.7 g, Sodium 267.5 mg, Sugar 6.7 g
MY MOTHER'S CHICKEN AND POTATOES
In my family, favorite dishes are always being altered according to what is available and what is best-especially when I'm cooking. Here's a perfect example: chicken and potatoes, fried together in a big skillet so they're crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week; our kids, Tanya and Joe and Eric, Paul and Estelle, clamored for it too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. When I am at the stove-and though I follow my mother's basic procedures-I can't resist playing around. Some days I add sausage to Grandma's recipe, or capers or olives; I might douse the chicken with a splash of vinegar; sometimes I cut up a whole chicken, other times I'll split little poussins or Cornish hens. If I'm in a hurry, I quickly cook small pieces of chicken breast with the potatoes. (You can see what experiments have worked well if you look through my previous books.) This recipe gives you Erminia's classic formula-chicken, small potatoes, a bit of onion, and fresh rosemary-with two of my latest twists: pickled cherry peppers and bacon strips, in bite-sized rolls. Cherry peppers are plump golf-ball-sized antipasto peppers in vinegar that you'll find in jars on the pickle shelves of the supermarket. They come in sweet and hot varieties-and the latter are explosive, if you take just a bite. But when they're seeded, sliced, and added sparingly to the chicken, they imbue the dish with a mellow heat that I love. If you and your family are hot heads, cut up two or more peppers; otherwise slice only one, or use the sweet cherry peppers and see how you like that. My latest spin on our chicken-and-potato tradition is one everybody loves, especially the kids: we roll bacon slices into little bundles, pin each one closed with a toothpick, and caramelize them along with the chicken. The bacon fat slowly renders and lends the meat a layer of flavor that's picked up by the potatoes and onions too. By the end of cooking, the rolls have turned into crisp morsels that are a treat to eat with the juicy chicken and tender potatoes. (But be sure to remove all the toothpicks!)
Yield serves 4 or more
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
- Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
- Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
- Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
- Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
- When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
- Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
- Return the chicken pieces-except breast pieces-to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible, to keep crisping up-and cover.
- Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
- Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and-as I do at home-bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.
MOM'S CHICKEN PAPRIKA
This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!
Provided by Ann Oritz
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h15m
Yield 5
Number Of Ingredients 12
Steps:
- In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
- Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
- In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.
Nutrition Facts : Calories 967.9 calories, Carbohydrate 19.1 g, Cholesterol 274.4 mg, Fat 66 g, Fiber 2.3 g, Protein 70.9 g, SaturatedFat 18.6 g, Sodium 632.1 mg, Sugar 3.3 g
More about "moms paprika chicken with potatoes recipes"
CHICKEN WITH PAPRIKA AND POTATOES RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 525 per servingServings 2
- Combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper). Rub over chicken.
- Combine 1/4 teaspoon salt, potatoes, bell pepper, onion, oil, and garlic in a large bowl. Heat a large nonstick skillet over medium-high heat. Add the potato mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover, reduce heat, and simmer for 5 minutes. Uncover; add thighs to pan, nestling them into vegetable mixture. Cover and cook for 20 minutes or until the vegetables are tender and chicken is done. Garnish with thyme sprigs, if desired.
MOM'S PAPRIKA CHICKEN WITH POTATOES | ENTREE RECIPES, PAPRIKA …
From pinterest.com
MOM'S PAPRIKA CHICKEN WITH POTATOES | RECIPE | CHICKEN POTATOES ...
From pinterest.co.uk
1000 CHICKEN RECIPES: MOM'S PAPRIKA CHICKEN WITH POTATOES
From 1000chickenrecipes.blogspot.com
PAPRIKA CHICKEN THIGHS WITH ROASTED ROOT VEGETABLES AND KALE
From thebusybaker.ca
LEMON & PAPRIKA ROAST CHICKEN WITH CHICKEN FAT POTATOES
From cookingcircle.com
CHICKEN PAPRIKASH-TOPPED POTATOES RECIPE | MYRECIPES
From myrecipes.com
SLOW COOKER CHICKEN THIGHS AND POTATOES RECIPE - FRUGAL MOM EH!
From frugalmomeh.com
MOM'S PAPRIKA CHICKEN WITH POTATOES | RECIPE | PAPRIKA CHICKEN, …
From pinterest.co.uk
MOM'S PAPRIKA CHICKEN WITH POTATOES - GLUTEN FREE RECIPES
From fooddiez.com
ISRAELI PAPRIKA CHICKEN AND POTATOES - THE TASTE OF KOSHER
From thetasteofkosher.com
BEST COOKING CARROT RECIPES: MOM'S PAPRIKA CHICKEN WITH POTATOES
From worldbestcarrotrecipes.blogspot.com
SHEET PAN PAPRIKA CHICKEN AND POTATOES - AMERICAN HOME COOK
From americanhomecook.com
MOM'S PAPRIKA CHICKEN WITH POTATOES | RECIPE | CHICKEN POTATOES ...
From pinterest.com
MOM'S LOADED CHICKEN & POTATOES RECIPE - MINDSTIPS
From mindstips.com
MOM'S PAPRIKA CHICKEN WITH POTATOES | RECIPE | PAPRIKA CHICKEN, …
From pinterest.com
ONE-PAN PAPRIKA CHICKEN AND POTATOES RECIPE - RECIPES.NET
From recipes.net
MOM’S PAPRIKA CHICKEN WITH POTATOES – DRSTARVE
From drstarve.com
SLOW COOKER PAPRIKA CHICKEN THIGHS - MOM FOODIE
From momfoodie.com
MOM'S PAPRIKA CHICKEN WITH POTATOES | RECIPE | PAPRIKA CHICKEN, …
From pinterest.com
LEMON & PAPRIKA ROAST CHICKEN WITH CHICKEN FAT POTATOES
From cookingcircle.com
CHICKEN AND POTATOES RECIPE STOVE TOP RECIPES
From stevehacks.com
MOM’S CHICKEN PAPRIKASH - DANG GOOD COOKIN'
From danggoodcooking.com
PAPRIKA CHICKEN WITH OLIVES & POTATOES - SIMON JOHNSON
From simonjohnson.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
MOM'S PAPRIKA CHICKEN WITH POTATOES | RECIPESTY
From recipesty.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