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
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
SMOKED CHICKEN BREASTS
This is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or just by themselves!
Provided by Kim
Categories Side Dish Sauces and Condiments Recipes
Time 8h5m
Yield 3
Number Of Ingredients 12
Steps:
- Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
- Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
- Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
- Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 728.7 calories, Carbohydrate 14.9 g, Cholesterol 344.8 mg, Fat 14.6 g, Fiber 0.5 g, Protein 126.2 g, SaturatedFat 4.1 g, Sodium 8680.6 mg, Sugar 13.5 g
SMOKED PAPRIKA CHICKEN
Make and share this Smoked Paprika Chicken recipe from Food.com.
Provided by KelBel
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet.
- Add chicken and lightly brown for 5 minutes.
- Add onions and garlic and cook 5 more minutes.
- Season with smoked paprika, salt, and pepper.
- Stir in chicken broth and simmer on low for 10 minutes.
- Remove from heat and stir in sour cream.
- Serve with buttered wide egg noodles.
Nutrition Facts : Calories 343.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 86.2, Sodium 421.7, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 25.8
MULTI-COOKER SMOKED PAPRIKA CHICKEN
I truly appreciate the speed of the multi-cooker. We use it often for this smoked paprika chicken recipe. The seasoned sauce gets its richness from sour cream. -Holly Ottum, Racine, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Add onion to inner pot of large multi-cooker; top with chicken. In a small bowl, combine flour and broth until smooth. Whisk in tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour over chicken. Lock pressure lid. Press pressure function; select poultry setting. Set to medium cook time (30 minutes). Start. , Quick-release pressure. Remove chicken. Stir sour cream into cooking juices; remove and keep warm. Wipe inner pot clean., Place chicken on wire rack with handles; lower into inner pot. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to short cook time (25 minutes). Cook until lightly browned. Serve chicken with reserved sauce.
Nutrition Facts : Calories 548 calories, Fat 28g fat (11g saturated fat), Cholesterol 181mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 62g protein.
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
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