Smoked Paprika Chicken Recipes

ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES

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.

SMOKED PAPRIKA CHICKEN BREAST

Steps:

• Mix together the paprika, oil, garlic, basil, salt and cayenne.
• Massage this mix into the chicken breasts and allow to stand for about 20 minutes.
• Heat a pan over medium heat, and saute on both sides until chicken is golden brown and cooked through-about 8 minutes each side depending on the thickness of your fillets.
• Add a little more oil if you need to, though there should be enough from the marinade.
• Slice on the diagonal and serve.

SMOKED PAPRIKA ROAST CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 325°F.
• Dry the chicken: Pat the chicken dry thoroughly with paper towels.

SMOKED PAPRIKA CHICKEN, KALE, AND BEAN STEW

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken thighs, onion, and garlic. Cook and stir until starting to brown, about 10 minutes. Add sherry and smoked paprika; cook and stir until mostly reduced, about 5 minutes.
• Stir borlotti beans, tomatoes, and chicken bouillon cube into the pot. Cook and stir until flavors combine, about 10 minutes. Stir in kale; simmer until thickened into a stew consistency, about 20 minutes. Season with salt and black pepper.

PAPRIKA CHICKEN

Steps:

• Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
• Place in a bowl and then fry off chicken thighs in same pan
• Once thighs are golden, tip back in onions, garlic etc.
• Add the tomato puree and fry for another 1-2mins
• Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
• Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
• Deseed and slice peppers, toss in olive oil
• Roast peppers until slightly charred in oven
• Once peppers are cooked add to stew
• Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
• Serve with rice or a nice crusty bread

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.