Best Paprika Chicken Thighs Recipes

PAPRIKA CHICKEN THIGHS AND RICE SKILLET

Paprika Chicken Thighs and Rice Skillet image

This chicken thigh and rice skillet supper cooks together in one pot for an easy, relatively hands-off, all-in-one dinner that is full of smoky paprika flavor.

Provided by fabeveryday

Categories Chicken Thighs

Time 1h15m

Yield 5

Number Of Ingredients 15

Ingredients

1 teaspoon ground paprika
1 teaspoon seasoning salt
½ teaspoon garlic powder
1 ¼ pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, finely chopped
1 ½ cups long-grain white rice
2 cups chicken stock
1 (14.5 ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon ground paprika
½ teaspoon seasoning salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.7 g, Cholesterol 70.2 mg, Fat 11.7 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 2.9 g, Sodium 726.1 mg, Sugar 1.4 g

PAPRIKA CHICKEN THIGHS

Paprika Chicken Thighs image

This is one of my favorite family meals, and the gravy is perfect over rice, grits or mashed potatoes. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup butter
3 tablespoons all-purpose flour
2 tablespoons paprika
1 teaspoon poultry seasoning
8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
8 ounces sliced fresh mushrooms
2 tablespoons minced fresh parsley
Hot cooked rice, optional

Steps:

In a small saucepan, melt butter over medium heat. Remove from the heat; stir in the flour, paprika and poultry seasoning. Sprinkle chicken with salt and pepper; place in an ungreased 13-in. x 9-in. baking dish. Spread butter mixture over chicken., In a bowl, whisk soup and milk; stir in mushrooms. Pour over chicken. Bake, covered, at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with parsley. If desired, serve with rice.

Nutrition Facts : Calories 309 calories, Fat 18g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 554mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA

Smoke-Roasted Chicken Thighs With Paprika image

These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas, honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal grill over indirect heat until done. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the grill before roasting the chicken.

Provided by Sam Sifton

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon sweet paprika
2 tablespoons hot paprika
2 tablespoons honey
1 tablespoon lemon juice
4 cloves garlic, peeled and minced
2 tablespoons softened butter
8 bone-in chicken thighs (about 3½ pounds)
Kosher salt
freshly ground black pepper to taste
Lemon wedges, for garnish
Mint leaves, for garnish

Steps:

Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

Nutrition Facts : @context http, Calories 720, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 16 grams, Sodium 994 milligrams, Sugar 9 grams, TransFat 0 grams

SMOKED PAPRIKA CHICKEN THIGHS WITH POTATO AND ONION

Smoked Paprika Chicken Thighs With Potato and Onion image

Make and share this Smoked Paprika Chicken Thighs With Potato and Onion recipe from Food.com.

Provided by Diane C 2

Categories Chicken Thigh & Leg

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces pimento stuffed green olives, chopped
2 teaspoons lemon zest
2 garlic cloves, grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
8 bone-in skin-on chicken thighs
2 lbs yukon gold potatoes, unpeeled
1 medium yellow onion, frenched

Steps:

Preheat oven to 375 degrees F.
Combine the olives, lemon zest and garlic in a small bowl. Set aside.
Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat.
Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.
Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

BRAISED CHICKEN THIGHS WITH TOMATOES AND SMOKED PAPRIKA

Braised Chicken Thighs With Tomatoes and Smoked Paprika image

Cooking the thighs slowly produces fall-off-the-bone chicken. Serve with white rice or corn tortillas. From Relishmag.com.

Provided by Pinay0618

Categories Chicken Thigh & Leg

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 bone-in chicken thighs, skin removed
1 1/2 teaspoons kosher salt, divided
fresh coarse ground black pepper
1 tablespoon olive oil
2 large sweet onions, thinly sliced
2 large carrots, sliced on the bias into 1/2-inch rounds
2 garlic cloves, minced
2 bay leaves
1/4 cup dry sherry
1 tablespoon spanish smoked paprika (or pimenton)
1 1/2 teaspoons ground dried ancho chile powder
1 teaspoon dried Mexican oregano, crumbled
1/4 teaspoon cayenne pepper
1 (28 ounce) can peeled tomatoes with juice

Steps:

Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
Heat oil in a Dutch oven or deep ovenproof skillet over medium-high heat. Add half the chicken and cook until golden brown, 4 to 5 minutes on each side. Transfer to a plate. Cook remaining chicken and transfer to plate. Combine onions and carrots in pan. Add remaining salt and sauté about 6 minutes. Add garlic, bay leaves and sherry; cook 2 minutes, scraping pan to loosen browned bits. Add paprika, chili powder, oregano and cayenne and stir until vegetables are coated with spices.
Preheat oven to 325°F.
Add tomatoes (using your fingers to break them up) and their juice and cook 2 minutes. Return chicken to pan; cover and bake 2 1/2 hours. Serves 4.

Nutrition Facts : Calories 598.6, Fat 33, SaturatedFat 8.9, Cholesterol 157.9, Sodium 1269.2, Carbohydrate 27.9, Fiber 6.1, Sugar 13.1, Protein 35.6

SMOKED PAPRIKA CHICKEN THIGHS W/ POTATO AND ONION

SMOKED PAPRIKA CHICKEN THIGHS W/ POTATO AND ONION image

Categories Chicken

Number Of Ingredients 10

Ingredients

6oz pimento stuffed green olives, chopped
2tsp lemon zest
2 cloves garlic, grated
3 T smoked paprika
1 T olive oil
1 1/2 t kosher salt
1/4 t black pepper, freshly ground
8 bone in, skin on chicken thighs
2 lb yukon gold potatoes, unpeeled
1 medium yellow onion, frenched

Steps:

1. Preheat oven to 375 degrees F. 2. Combine the olives, lemon zest and garlic in a small bowl. Set aside. 3. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl. 4. Lay the chicken thighs skin side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat. 5. Thinly slice the potatoes on a mandoline, about 1/4 inch thick. Arrange the potato slices and onion pieces in an even layer on a foil lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt. 6. Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

CREAMY HUNGARIAN PAPRIKA CHICKEN THIGHS

Creamy Hungarian Paprika Chicken Thighs image

Really yummy chicken. You can use regular or greek yogurt. I love little sour bite the yogurt gives the sauce.

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 11

Ingredients

6 - bone in skin on chicken thighs
- salt and pepper
1 tablespoon(s) olive oil
2 tablespoon(s) butter
1 large onion sliced
4 clove(s) garlic minced
1/4 cup(s) dry white wine
1 1/4 cup(s) chicken stock
1 teaspoon(s) sweet hungarian paprika
1 cup(s) plain yogurt at room temp
- fresh cilantro for garnish

Steps:

Salt and pepper the chicken thighs. Add the oil to a large skillet. Place the chicken skin side down in pan. Add the butter around the chicken. Cook for 30 minutes on medium heat turning after 15 minutes. Make sure the chicken is done or cook longer
Remove the chicken from the skillet and set aside. Add the onions and garlic to the pan. Cook until onions are translucent about 7 minutes. Add the wine and scrap up any bits from bottom of pan. Let most evaporate.
Whisk in the paprika and pour the chicken stock in the pan. Bring to a boil and reduce the heat to medium again. Whisk in the yogurt.
Taste and adjust for seasoning. Serve the thighs with sauce and garnish with cilantro

SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA

SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA image

Categories Chicken

Yield 4 people

Number Of Ingredients 10

Ingredients

1 tablespoon sweet paprika
2 tablespoons hot paprika
2 tablespoons honey
1 tablespoon lemon juice
4 cloves garlic, peeled and minced
2 tablespoons softened butter
8 bone-in chicken thighs (about 3½ pounds)
Kosher salt and freshly ground black pepper to taste
Lemon wedges, for garnish
Mint leaves, for garnish.

Steps:

1. Build a fire in a grill with a cover, leaving about ⅓ of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. 2. In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste. 3. Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through. 4. Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves. Serves 4.

PAPRIKA CHICKEN THIGHS WITH BRUSSELS SPROUTS FOR TWO RECIPE - (4/5)

Paprika Chicken Thighs with Brussels Sprouts for Two Recipe - (4/5) image

Provided by á-25010

Number Of Ingredients 10

Ingredients

1 pound Brussels sprouts, trimmed and halved (or quartered if large)
4 small shallots, quartered
1 lemon, sliced
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 clove garlic, minced
1 1/2 teaspoons smoked paprika, sweet or hot
1/2 teaspoon dried thyme
2 large or 4 small bone-in chicken thighs (about 1 1/4 pounds), skin removed

Steps:

Position rack in lower third of oven; preheat to 450°F. Combine Brussels sprouts, shallots and lemon with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Mash garlic and the remaining 1/4 teaspoon salt with the side of a chef's knife until it becomes a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts. Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165°F, 20 to 25 minutes.