Tuesday, March 29, 2016

Paprika Chicken


Paprika Chicken Breast

Paprika Chicken Breast

This recipe came about from trying out two new recipes from a couple of fabulous bloggers.  The Baked Cajun Chicken Breasts from Gal on a Mission and the One-Pot Paprika Chicken Thighs from Reluctant Entertainer.  My oldest loved the flavours of the paprika chicken thighs and I loved the way the chicken breast was so moist, quick, and easy to make from the baked chicken breast recipe. This is now a family favourite and when there are leftovers, we will have them in wraps and sandwiches or in a quick stir fry. The way the chicken breast is baked is the star of this recipe, and there are so many yummy spice combinations out there, so have fun and make it your own.  :D

For every three large chicken breast:

1 tsp salt
1 tsp pepper
1 tbsp Montreal chicken spice
1 tbsp paprika

Preheat oven to 450 degrees.  Place the spices in a freezer bag and shake to mix.  Add the three chicken breast and shake the bag to coat.  Lightly oil your baking pan, I use olive oil, and place the chicken in the pan.  Bake for 18 - 20 minutes uncovered, remove from oven and cover with foil; let sit (out of the oven) for another 5 - 10 minutes.  Time will vary depending upon size of chicken breast.  

Paprika Chicken Breast with lettuce, Hellmann's Balsamic Mayo, and a bean salad.

Paprika Chicken Thighs

For every six boneless skinless chicken thighs:

1 tsp salt
1 tsp pepper
1 tbsp Montreal chicken spice
1 tbsp paprika

Preheat oven to 400 degrees.  Place the spices in a freezer bag and shake to mix.  Add the six chicken thighs and shake the bag to coat.  Lightly oil your baking pan, I use olive oil, and place the chicken in the pan.  Bake for 30 minutes uncovered, remove from oven and cover with foil; let sit (out of the oven) for another 5 - 10 minutes.  

Boneless Skinless Paprika Chicken Thighs with Asparagus and a Bean Salad


Paprika, Bone In, Skin On, Chicken Thighs in the Crock Pot


Ready for some slow cooking.
Since the bone in thighs are a bit bigger than the boneless ones, I used the above spice mixture for every four thighs. I drizzled a little olive oil in the bottom of the crock pot and then a little more on top of the thighs.  Cooked on high for 6 hours.  Did I mention I love my crock pot?  :P
Ready for my belly!

#chicken #paprika #chickenbreast #chickenthighs #crockpot 

2 comments:

  1. Wow. The colour on these is fantastic. I will do these but might try them in my smoker. Very nice.

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    Replies
    1. Thanks! Ooooh, let me know how it goes in the smoker! :D

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