Paprika chicken Recipe - How to Make Paprika chicken

Photo:  Paprika chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Paprika chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Paprika chicken. 

This tasty main is bursting with colour and flavour, but it's not too spicy for young tastebuds.

Preparation Time 40 minutes
Cooking Time 75 minutes

Ingredients (serves 6)
2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
1 tbs olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbs sweet paprika
2 tsp fennel seeds
4 medium tomatoes, chopped
435ml (1 3/4 cups) chicken stock (see note)
90g (1/3 cup) light sour cream
1/4 cup chopped fresh continental parsley

Method
Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.

Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.

Stir in sour cream. Sprinkle with parsley.

Notes
Use gluten-free stock if you want this to be gluten free.

On the side: Sauteed cabbage: Heat 1 tbs oil and 30g butter in a non-stick frying pan over medium-high heat. Cook 2 baby fennel bulbs, trimmed, thinly sliced, for 1-2 minutes. Add 1/2 small green cabbage, finely shredded. Cook for 2-3 minutes or until the mixture softens slightly. Remove from heat. Add 4 shallots, ends trimmed, thinly sliced, and 2 tbs fresh thyme leaves. Toss to combine. Season with salt and pepper.

Creamy risoni: Bring 500ml (2 cups) milk and 500ml (2 cups) chicken stock to the boil in a large saucepan over medium-high heat. Stir in 305g (1 1/2 cups) dried risoni pasta. Reduce heat to medium-low. Simmer, stirring often, for 15 minutes or until the liquid is almost absorbed. Remove from heat. Stir in 35g (1/3 cup) finely grated parmesan, 1 tbs butter and 1 tbs chopped fresh chives. Season with salt and pepper.

Source
Good Taste - May 2010, Page 91
Recipe by Kerrie Ray

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Chicken Fingers With Curried Ketchup 
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa
Chicken finger sandwiches

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Chicken Fingers With Curried Ketchup Recipe

Photo: Chicken Fingers With Curried Ketchup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Fingers With Curried Ketchup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Fingers With Curried Ketchup. 


Total Time: 35 min
Prep 5 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients
Cooking spray
2 large eggs
1 tablespoon dijon mustard
2 teaspoons curry powder
1 teaspoon ground cumin
Kosher salt
2 cups panko (Japanese breadcrumbs)
3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
1 bunch broccoli, cut into florets
3/4 cup ketchup
Juice of 1 lime

Directions

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

Per serving: Calories 330; Fat 5 g (Saturated 1 g); Cholesterol 155 mg; Sodium 1,190 mg; Carbohydrate 34 g; Fiber 3 g; Protein 37 g

Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine 

More Chicken Recipes:   

Barbecued chicken with guacamole 
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa
Chicken finger sandwiches
Chicken nuggets  

Save and Share Chicken Fingers With Curried Ketchup recipe

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Barbecued chicken with guacamole recipe

Photo: Barbecued chicken with guacamole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Barbecued chicken with guacamole recipe. Enjoy our collection of quick & easy recipes and learn how to make Barbecued chicken with guacamole.  

Recipe facts:
Takes: 10 mins to prepare and 35 mins to cook
Makes: 4

Ingredients: 

4 chicken breast fillets
2tbsp olive oil
200g (7oz) guacamole
rice to serve
salt
freshly ground black pepper
For the salad
150g (5oz) baby plum tomatoes, halved
For the salsa
1 small red onion, finely chopped
2tbsp chopped fresh coriander
juice of 1 lime
1tbsp olive oil
pinch of caster sugar

Place the chicken skin side up on a plate, rub the skin with olive oil, salt and pepper.

Cook the chicken over hot barbecue coals for 10-15 minutes, turning once until the chicken is charred on the outside and completely cooked through.

Meanwhile mix all the salad ingredients together in a bowl and season to taste.

Serve the chicken on a bed of rice with the salad and guacamole served alongside.  

TESCO realfood  

More Chicken Recipes:   

Chicken coleslaw sandwiches 
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa
Chicken finger sandwiches
Chicken nuggets
Whole spiced chicken   

Save and Share Barbecued chicken with guacamole recipe

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Baked Spanish chicken casserole recipe

Photo: Baked Spanish chicken casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked Spanish chicken casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked Spanish chicken casserole. 

Recipe facts:
Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

50ml olive oil
8 skinless chicken thighs and drumsticks
50ml dry sherry
2 red peppers, chopped
1 green pepper, chopped
1 medium onion, finely chopped
1 red onion, finely chopped
2 cloves garlic, minced
100g pimento stuffed green olives
400g canned chopped tomatoes
400ml chicken stock
1 bay leaf
200g white long grain rice, cooked as per package instructions
1tbsp coriander, finely chopped
salt
pepper

Heat the olive oil in a large, heavy-based casserole dish over a moderate heat. Season, then sear the chicken thighs until golden brown in colour all over. Remove and set to one side.

Add the onions, peppers and bay leaf, sweating for 4-5 minutes over a reduced heat. Add the garlic and continue to cook, stirring occasionally, for 1-2 minutes. Increase the heat, then pour in the sherry and deglaze the dish until the sherry has almost evaporated entirely.

Add the chicken thighs back to the dish and add the chicken stock and chopped tomatoes. Bring the casserole to the boil, then cover and reduce to a simmer for 25-30 minutes until the chicken is cooked through. Adjust the seasoning if necessary, then stir in the olives and discard the bay leaf. Serve on a bed of hot rice.

Source TESCO realfood 

More Chicken Recipes:   

Chicken coleslaw sandwiches 
Warm chicken a la vinaigrette  
Griddled chicken with piri piri salsa  
Chicken finger sandwiches  
Chicken nuggets
Whole spiced chicken 

Save and Share Baked Spanish chicken casserole recipe

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Chicken coleslaw sandwiches recipe

Photo: Chicken coleslaw sandwiches recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken coleslaw sandwiches recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken coleslaw sandwiches. 

Chicken mayonnaise is made exciting again in this tasty lunch-box idea.

Makes 2 sandwiches
 
Ingredients

1/2 cup finely shredded cabbage
1 small carrot, grated
1 green onion, thinly sliced
2 tablespoons mayonnaise
1 teaspoon lemon juice
4 baby cos lettuce leaves
4 slices wholegrain bread, buttered
60g shaved chicken

Method

Combine cabbage, carrot and onion in a large bowl. Add mayonnaise, juice, and salt and pepper. Toss to combine.

Arrange 2 lettuce leaves over 2 slices of bread. Top with chicken and coleslaw. Top each sandwich with another lettuce leaf, then remaining bread. Cut in half and wrap tightly in plastic wrap.

Notes

Lunch box tip: Pack into lunch box with a berry ricotta muffin (see related recipe) and a cold drink.

Source
Super Food Ideas - February 2004, Page 20
Recipe by Tracy Rutherford

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Warm chicken a la vinaigrette 
Griddled chicken with piri piri salsa  
Chicken finger sandwiches  
Chicken nuggets
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Chicken and celery casserole

Save and Share Chicken coleslaw sandwiches recipe

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Warm chicken a la vinaigrette Recipe

Photo: Warm chicken a la vinaigrette Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Warm chicken a la vinaigrette recipe. Enjoy our collection of quick & easy recipes and learn how to make Warm chicken a la vinaigrette. 

Recipe facts:
Takes: 10 mins to prepare and 1 hr 10 mins to cook
Serves: 4

Ingredients
1 Knorr Chicken Stock Cube
1tsp olive oil, plus olive oil for roasting
1.2kg chicken
1-2 shallots peeled and very finely chopped

For the hot vinaigrette dressing
40ml white wine vinegar
75ml extra virgin olive oil
basil sprigs
parsley sprigs
chives (cut in half)

You might wonder why I roast a whole chicken, and then cut it up into portions? Well, a whole chicken is very good value compared to chicken fillets and, in my opinion, chicken cooked on the bone always has a better flavour.

Preheat the oven to Gas Mark 5, 190°C, 170°C fan, 375°F.

I like to season my chicken with a Knorr Chicken Stock Cube. Crumble the Knorr Chicken Stock Cube into the olive oil, mixing into a paste until the cube has dissolved. Rub the paste over the chicken to season it.

Pour a little olive oil into a roasting tin and place the seasoned chicken in the tin. Roast for 1 hour to 1 hour ten minutes until the chicken is cooked through. Make sure you check that the chicken is thoroughly cooked by inserting a skewer into the chicken near the leg; if the juice run clear, then the chicken is cooked through. If the juices are bloody, then cook the chicken for a little longer. As I often say, use your eyes when you cook.

Remove the chicken from the oven and set aside to rest in the roasting tray until still warm but just cool enough to handle.

Remove the chicken from the roasting tray and place the roasting tray on the hob. Now make the hot vinaigrette dressing. Heat the roasting juices in the pan until hot, and then add in the white wine vinegar, shaking the pan to dissolve the roasting juices into the vinegar. You want to cook this until the vinegar has reduced by two-thirds and is almost syrupy.

While the vinegar is reducing, cut the warm chicken into serving pieces, using a sharp knife. Watch me and you'll see how easy this is. First cut off the legs, then cut through the joints to separate the legs into thighs and drumsticks. Cut off the wings. Cut the breasts off the chicken, then slice the breasts into portions. Place the legs, wings and breast pieces on a serving platter. Sprinkle the finely chopped shallot over the chicken. I'm very fond of shallots, as you might have noticed.

Now finish off the dressing. Add the olive oil to the reduced vinegar and stir in. Taste to check the seasoning and adjust to taste. Spoon the hot vinaigrette over the portioned chicken. Garnish with basil, parsley and chives and serve at once.

This would be nice with a fresh tomato salad, a potato salad or simply boiled new potatoes.

Chef's tip from Marco Pierre White: A very simple alternative to a roast chicken is my Warm Chicken a la Vinaigrette with shallots and herbs. I use the chicken's roasting juices to make a warm vinaigrette - very simple, very good. 

Watch the video on how to make Warm Chicken a la Vinaigrette:

TESCO realfood   

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Save and Share Warm chicken a la vinaigrette recipe

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Griddled chicken with piri piri salsa recipe

Photo: Griddled chicken with piri piri salsa recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Griddled chicken with piri piri salsa recipe. Enjoy our collection of quick & easy recipes and learn how to make Griddled chicken with piri piri salsa. 

Ingredients

2 red peppers, halved and de-seeded
4tbsp olive oil
1-2 red chillies (de-seeded) or ¼tsp chilli flakes
3 garlic cloves
1tbsp wild oregano
2tsp paprika
½tbsp sugar
2tbsp red wine vinegar
500g skinless chicken breasts
200g cherry tomatoes
½ cucumber, diced
4 spring onions, finely sliced
rice or flat bread, to serve

Preheat grill. Line grill pan with foil and grill peppers for 15 minutes until softened and charred. Wrap up in foil and leave to cool. When cool, peel off all the skin.

Place peppers into bowl of a food processor with 3½ tablespoons of oil, chillies, garlic, oregano, paprika, sugar and red wine vinegar, and blitz to make a chunky salsa. Season to taste, and add more chillies if you like.

Brush chicken with the remaining oil and season. Preheat a griddle pan and cook for 8-10 minutes, turning half way, until just cooked. Allow to rest for a few minutes wrapped in foil.

Mix together the tomatoes, cucumber and spring onion to make a salad. Serve the chicken with salsa spooned over it, together with some rice, scattered over with the salad. 

TESCO realfood  

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Whole spiced chicken  
Chicken and celery casserole 
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Clay-Baked Chicken

Save and Share Griddled chicken with piri piri salsa recipe

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