Tag-Archive for » paprika «
This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos please click here.
Ingredients
4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika
Method
1. Preheat oven to 180 degree Celsius.
2. Mix butter and garlic together.
3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.
4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).
5. Repeat steps 3 and 4 with other 3 breasts.
6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).
All photos taken by me unless otherwise stated.
I made this the other night and it was delicious. I could not get cream of mushroom and garlic soup, so added some crushed garlic cloves to the soup and also sprinkled some garlic powder on the outside of the breasts along with the paprika. I served our over thick noodle pasta and fresh asparagus and it went so well. The sauce was very good and complimented the chicken, the paprika flavour was lovely with a real subtle spice you could pick up. If you would like to read more reviews or view more photos of this recipe please click here.
Ingredients
1 Large onion, peeled and quartered
8 Ounces fresh mushrooms, sliced
2lbs Boneless skinless chicken thighs, rinsed and patted dry (I used breasts)
salt and pepper
1 1/3 Tablespoons Hungarian paprika, divided
1(103/4 ounce) Can condensed condensed cream of mushroom & garlic soup
1/2 Cup sour cream
Method
1. In a 5 quart slow cooker, combine onions and mushrooms.
2. Season chicken thighs with salt, pepper and one tsp paprika.
3. Place in slow cooker on top of the vegetables.
4. In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.
5. Cover and cook on LOW setting for 3 1/2 – 4 1/2 hours.
6. Remove chicken from slow cooker and keep warm.
7. Strain and de-fat cooking liquid.
8. Stir sour cream into liquid and serve hot over chicken.
All photos taken by me unless otherwise stated.
