Pimenton Roast Chicken Recipes

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.

OVEN ROASTED PIMENTO CHICKEN

Steps:

• Preheat oven to 400 degrees,
• Generously salt and pepper chicken breasts.
• Lay chicken on wire rack over a baking sheet.
• In a small blender or food processor, add pimentos (with juice from the jar), garlic, oregano, lemon juice, and olive oil.
• Blend until a paste forms.
• Smother both sides of chicken in pimento paste.
• Bake 25 minutes, until chicken reaches internal temperature of 165 degrees (time might fluctuate depending on your oven and the size of your chicken breasts.)
• Remove from oven and let rest 5 minutes.
• Drizzle with fresh lime juice and serve!

ROAST CHICKEN WITH SAFFRON & PIMENTON (SMOKED PAPRIKA)

Steps:

• Preheat oven to 425º. Rinse chicken inside and out, removing excess fat. Pat dry.
• In a small skillet, heat the olive oil and garlic over medium-low until the garlic sizzles and begins to fragrance the oil. Remove from heat. When olive oil and garlic mixture is cool, remove the garlic with a slotted spoon and set both oil and garlic aside.
• With a mortar and pestle, pound the saffron threads into a a powder. Add 1 1/2 teaspoons salt, the pimenton and the reserved olive oil. Stir until smooth.
• Pat the inside of the chicken with 1/2 teaspoon of salt. Insert the garlic slices and the orange chunks into the cavity. Using a spatula, slather the chicken with the spiced oil on all sides.
• Place the chicken with the breast side down on a rack in a roasting pan or in a terra-cotta casserole dish. Roast for 40 minutes. Then turn the chicken breast side up, baste it with the pan juices, and continue roasting until the chicken is browned and the skin is crisp - Approximately 20-30 minutes. The juices should run clear when the thigh is pricked.
• Allow the chicken to rest at least 20 minutes before carving.

CHICKEN BREAST WITH PIMENTOS

Steps:

• Place chicken breasts in large 11x14 , greased baking dish, and sprinkle with seasoned salt, and pepper.
• Melt margarine in large skillet and saute celery, onion, and bell pepper.
• Add pimentos, rice, soups, and milk, and water chestnuts, and mix well.
• Pour mixture over chicken breasts.
• Cook chicken covered at 325 degrees for 1 hour.
• Uncover and cook another 10 minutes.
• Remove from oven and sprinkle cheese over top of casserole, and bake for 5 minutes.