Alton Browns Smoked Paprika Chicken And Potatoes Recipes

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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



Alton Brown's Smoked Paprika Chicken and Potatoes image

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

6 ounces pimento stuffed green olives, chopped
2 teaspoons lemon zest
2 garlic cloves, grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
8 bone-in skin-on chicken thighs
2 lbs yukon gold potatoes, unpeeled and thinly sliced
1 medium yellow onion, sliced

SMOKED PAPRIKA CHICKEN THIGHS WITH POTATO AND ONION

Make and share this Smoked Paprika Chicken Thighs With Potato and Onion recipe from Food.com.

Provided by Diane C 2

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10



Smoked Paprika Chicken Thighs With Potato and Onion image

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. Add the boned chicken thighs to the paste and massage to coat.
  • Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.
  • Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. 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.

6 ounces pimento stuffed green olives, chopped
2 teaspoons lemon zest
2 garlic cloves, grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
8 bone-in skin-on chicken thighs
2 lbs yukon gold potatoes, unpeeled
1 medium yellow onion, frenched

RING OF FIRE GRILLED CHICKEN

Provided by Alton Brown

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 11



Ring of Fire Grilled Chicken image

Steps:

  • Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.
  • Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.
  • Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.
  • Pat the chicken with paper towels until very dry. Do not rinse.
  • Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.
  • Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
  • Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
  • Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.
  • After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F.
  • Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately

1 (4 to 5-pound) broiler fryer chicken
1 quart water
1/2 cup honey
3 1/2 ounces kosher salt, approximately 3/4 cup
1 tablespoon curry powder
1 tablespoon chili powder
2 teaspoons cocoa powder
1 teaspoon adobo powder, without pepper
1 teaspoon ground cumin
1 teaspoon hot smoked paprika
Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3 pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy duty aluminum foil, 2 aluminum pie pans

SMOKED PAPRIKA CHICKEN BREAST

A nice simple recipe using smoked paprika. Feel free to use the ordianary sweet Hungarian if you have as much trouble getting smoked paprika as I do.

Provided by JustJanS

Categories     Chicken

Time 41m

Yield 4 serving(s)

Number Of Ingredients 7



Smoked Paprika Chicken Breast image

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.

Nutrition Facts : Calories 336.2, Fat 13.1, SaturatedFat 2.3, Cholesterol 151, Sodium 566, Carbohydrate 1.5, Fiber 0.7, Sugar 0.2, Protein 50.5

4 skinless chicken breasts (about 200g each)
1 tablespoon smoked paprika
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon chopped fresh basil leaf
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

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