PORT AND PAPRIKA CHICKEN BITES

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Port and Paprika Chicken Bites image

Portuguese and Spanish ingredients-inimitable port wine, paprika, cilantro, and olive oil-flavor this tapas-style dish. ***Marinating time is not included in prep time.****

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 garlic cloves
2 bay leaves
3 tablespoons port wine (ruby or tawny)
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons sweet paprika
1/2 teaspoon sea salt, plus more to taste
1 lb chicken thigh, boneless, skinless, cut into bite-size chunks (about 1-inch dice)
1/2 cup cilantro, chopped
1/2 cup onion, finely diced

Steps:

  • 1. Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively, chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
  • 2. Pour the mixture over the chicken, cover, and refrigerate for 1 to 2 hours.
  • 3. Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
  • 4. Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
  • 5. Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
  • 6. Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.

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