Port And Paprika Chicken Bites Recipes

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PORT AND PAPRIKA CHICKEN BITES



Port and Paprika Chicken Bites image

Portuguese and Spanish ingredients-inimitable port wine, paprika, cilantro, and olive oil-flavor this tapas-style dish. ***Marinating time is not included in prep time.****

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 garlic cloves
2 bay leaves
3 tablespoons port wine (ruby or tawny)
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons sweet paprika
1/2 teaspoon sea salt, plus more to taste
1 lb chicken thigh, boneless, skinless, cut into bite-size chunks (about 1-inch dice)
1/2 cup cilantro, chopped
1/2 cup onion, finely diced

Steps:

  • 1. Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively, chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
  • 2. Pour the mixture over the chicken, cover, and refrigerate for 1 to 2 hours.
  • 3. Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
  • 4. Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
  • 5. Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
  • 6. Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.

PAPRIKA CHICKEN AND POTATOES



Paprika Chicken and Potatoes image

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

1 large russet potato
1 tablespoon butter
½ pound skinless, boneless chicken breast halves
1 ½ teaspoons paprika, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons olive oil
½ onion, chopped
3 tablespoons half-and-half cream
⅓ cup white wine

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

PAPRIKA CHICKEN



Paprika Chicken image

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

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

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

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