Best Paprika Roast Chicken With Sweet Onion Recipes

PERUVIAN-STYLE ROAST CHICKEN WITH SWEET ONIONS

Peruvian-Style Roast Chicken With Sweet Onions image

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat - it's even tastier after the flavors meld. Serve with rice and salad. From Whole Foods Market.

Provided by Pinay0618

Categories Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 garlic cloves, minced
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons canola oil
2 large vidalia onions, peeled and thickly sliced
2 bell peppers, sliced into thick chunks
1 chicken, cut into 8 serving pieces
1 lemon, sliced

Steps:

Heat oven to 425°F Grease a 9 x 13-inch roasting pan and set aside.
In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes.
Spoon pan juices over the entire mixture halfway through roasting.
Remove chicken from oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 325, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 961.5, Carbohydrate 14.9, Fiber 4, Sugar 5.3, Protein 23.5

PAPRIKA ROAST CHICKEN WITH SWEET ONION

Paprika Roast Chicken With Sweet Onion image

This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009).

Provided by blucoat

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon honey (optional)
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne (depending on how much spice you like)
1 1/2 teaspoons salt
1 teaspoon pepper
1 whole chickens, cut into serving pieces (about 3 1/2 pounds) or 3 1/2 lbs of cut chicken pieces (like chicken thighs or quarters)
1 sweet onion, cut into 1/2-inch wedges

Steps:

Preheat oven to 500°F with rack in upper third.
Mix oil with honey (if using), spices, salt, and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish. (If you have the time, let the chicken marinate for a while).
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Nutrition Facts : Calories 534.6, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 734.9, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 38.7

PAPRIKA ROAST CHICKEN WITH SWEET ONION

Paprika Roast Chicken with Sweet Onion image

Provided by Ian Knauer

Categories Chicken Onion Roast Quick & Easy Dinner Cinnamon Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
1 sweet onion, cut into 1/2-inch wedges

Steps:

Preheat oven to 500°F with rack in upper third.
Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

SWEET PAPRIKA CHICKEN

Sweet Paprika Chicken image

My family enjoys this recipe made with sweet paprika as it isn't hot and it is really creamy. Recipe is from the 2002 Milk Calendar and I make it often. Spanish paprika is sweet which I buy at the bulk food store. I have used canned chopped tomatoes in place of plum.

Provided by mrsrexy

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped
2 tablespoons sweet paprika
1 teaspoon salt
1/2 teaspoon pepper
2 lbs chicken pieces
4 teaspoons flour, divided
1 cup milk
1 sweet red peppers or 1 sweet green pepper, chopped
2 ripe plum tomatoes
1 (350 g) package angel hair pasta (I've also used linguine or fetticine)
1/2 cup sour cream

Steps:

Heat oil in large non-stick pan, add onion and cook for 2 minutes on medium-high heat.
Add paprika and cook, stirring, for 2 more minutes.
Sprinkle chicken with salt and pepper, add to pan.
Brown each side.
Reduce heat to medium; whisk 3 tsp of the flour into the milk and pour into the pan; stir and bring to a simmer.
Reduce heat to medium-low, cover pan and simmer for 10 minutes.
Stir in red or green peppers and tomatoes, cover and simmer for 10 minutes or until chicken is no longer pink.
Cook pasta, drain.
Remove chicken to plate.
Reduce heat to low.
Whisk remaining 1 tsp of flour into sour cream, whisk into tomato mixture and cook for 1 minutes, while stirring.
Pour over chicken; serve over pasta.
(Or mix sauce with pasta and serve with chicken.).

Nutrition Facts : Calories 776.8, Fat 32.1, SaturatedFat 11.6, Cholesterol 124.7, Sodium 731.8, Carbohydrate 79.3, Fiber 5.6, Sugar 5.2, Protein 41.6

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