PAPRIKA CHICKEN
A 15-minute paprika chicken recipe that uses on-hand ingredients for big flavor!
Provided by Kathryn Doherty
Categories Chicken Recipes in Under 15 Minutes
Time 15m
Number Of Ingredients 7
Steps:
- Mix paprika, poultry seasoning, salt and pepper in a small bowl.
- Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
- Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
- Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
- Squeeze the fresh lemon juice over the chicken and serve!
Nutrition Facts : Calories 316 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 656 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PARMESAN CHICKEN BITES
The best chicken nuggets you will ever have - crisp-tender and completely homemade with Parmesan goodness!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. In a large bowl, combine Panko, Parmesan, garlic powder and smoked paprika; season with salt and pepper, to taste. Set aside. Working in batches, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Serve immediately, garnished with Parmesan and parsley, if desired.
PORT AND PAPRIKA CHICKEN BITES
Portuguese and Spanish ingredients-inimitable port wine, paprika, cilantro, and olive oil-flavor this tapas-style dish. ***Marinating time is not included in prep time.****
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively, chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
- 2. Pour the mixture over the chicken, cover, and refrigerate for 1 to 2 hours.
- 3. Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
- 4. Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
- 5. Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
- 6. Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.
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