One Pot Cumin Smoked Paprika Chicken With Potatoes Recipes
ONE-POT CUMIN & SMOKED PAPRIKA CHICKEN WITH POTATOES RECIPE
I've been making this One-Pot Cumin & Smoked Chicken recipe for years. Cooked with sliced potatoes, the chicken is perfectly spiced and tender.
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 45m
Number Of Ingredients 14
Steps:
- In a small bowl, combine cumin, smoked paprika, brown sugar, coriander, ½ teaspoon salt, pepper, cayenne and 1½ tablespoon olive oil. Rub the spice mixture over the chicken thighs. Set aside.
- In a large bowl, combine potatoes, ½ tsp salt, red bell pepper, shallot and 1 tablespoon olive oil.
- Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally.
- Add the chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture.
- Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Sprinkle with the parsley. Serve.
Nutrition Facts : ServingSize 1 Chicken thigh + 1/3 C Potato Mixture, Calories 258 kcal, Carbohydrate 20.6 g, Protein 23 g, Fat 8.4 g, SaturatedFat 1.6 g, Cholesterol 75.5 mg, Sodium 292.7 mg, Fiber 4.2 g, Sugar 1.7 g
ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES
I saw Alton making this recipe on TV....DH and I made it the next evening. Fabulous flavors! Easy to make.
Provided by katie in the UP
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine the olives, lemon zest and garlic in a small bowl. Set aside.
- Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
- Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.
- Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
- Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.).
- Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 714.1, Fat 39.5, SaturatedFat 9.5, Cholesterol 157.9, Sodium 1472.7, Carbohydrate 53.4, Fiber 7.9, Sugar 4, Protein 38.3
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