PAPRIKA ROAST CHICKEN WITH SWEET ONION
Provided by Ian Knauer
Categories Chicken Onion Roast Quick & Easy Dinner Cinnamon Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F with rack in upper third.
- Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
- Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
BRAISED PAPRIKA CHICKEN
Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good "pantry dish" since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
- Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
- Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
- Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
- When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
Nutrition Facts : Calories 341 calories, Fat 14 g, SaturatedFat 4 g, Cholesterol 123 mg, Carbohydrate 17 g, Protein 36 g, Sodium 362 mg, Sugar 7 g
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.
Nutrition Facts : Calories 456 calorie, Fat 15.5 grams, SaturatedFat 3 grams, Cholesterol 235 milligrams, Sodium 1366 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 3 grams
BRAISED CHICKEN THIGHS WITH TOMATOES AND SMOKED PAPRIKA
Cooking the thighs slowly produces fall-off-the-bone chicken. Serve with white rice or corn tortillas. From Relishmag.com.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
- Heat oil in a Dutch oven or deep ovenproof skillet over medium-high heat. Add half the chicken and cook until golden brown, 4 to 5 minutes on each side. Transfer to a plate. Cook remaining chicken and transfer to plate. Combine onions and carrots in pan. Add remaining salt and sauté about 6 minutes. Add garlic, bay leaves and sherry; cook 2 minutes, scraping pan to loosen browned bits. Add paprika, chili powder, oregano and cayenne and stir until vegetables are coated with spices.
- Preheat oven to 325°F.
- Add tomatoes (using your fingers to break them up) and their juice and cook 2 minutes. Return chicken to pan; cover and bake 2 1/2 hours. Serves 4.
Nutrition Facts : Calories 598.6, Fat 33, SaturatedFat 8.9, Cholesterol 157.9, Sodium 1269.2, Carbohydrate 27.9, Fiber 6.1, Sugar 13.1, Protein 35.6
PAPRIKA ROAST CHICKEN WITH SWEET ONION
This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009).
Provided by blucoat
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F with rack in upper third.
- Mix oil with honey (if using), spices, salt, and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish. (If you have the time, let the chicken marinate for a while).
- Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Nutrition Facts : Calories 534.6, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 734.9, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 38.7
BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
CHICKEN BRAISED IN ONIONS AND PAPRIKA
For a great family meal or simple supper, try this tasty paprika braised chicken with red onions. Serve with potatoes and fresh vegetables or a good salad and warm crusty bread to sop up the sauce!
Provided by English_Rose
Categories Low Cholesterol
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a casserole dish and fry the chicken over a moderate heat for 5-7 minutes, until golden on all sides. Remove from the pan and keep warm.
- Add the onions, turn the heat down and cook until golden brown. Stir in the garlic and fry for a further 2 minutes, before sprinkling in the paprika.
- Return the chicken to the casserole and season with salt and freshly ground black pepper.
- Add the tomatoes and wine, and bring to the boil. Cover and cook gently for 45 minutes.
- Remove the chicken pieces from the pan.
- Turn up the heat and if the sauce looks thin, cook down until lightly thickened. Return the chicken to the pan.
- Just before serving, garnish the chicken with snipped chives and serve straight away with your choice of accompaniment.
Nutrition Facts : Calories 444.3, Fat 17.9, SaturatedFat 4.6, Cholesterol 92.8, Sodium 112.5, Carbohydrate 30.5, Fiber 6.7, Sugar 14.6, Protein 34.6
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- Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
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