Best Smoked Paprika Chicken Thighs W Potato And Onion Recipes

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ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES



Alton Brown's Smoked Paprika Chicken and Potatoes image

I saw Alton making this recipe on TV....DH and I made it the next evening. Fabulous flavors! Easy to make.

Provided by katie in the UP

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

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 and thinly sliced
1 medium yellow onion, sliced

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.
  • Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
  • Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.).
  • Place cooling rack over potatoes and 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.

Nutrition Facts : Calories 714.1, Fat 39.5, SaturatedFat 9.5, Cholesterol 157.9, Sodium 1472.7, Carbohydrate 53.4, Fiber 7.9, Sugar 4, Protein 38.3

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

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 PAPRIKA CHICKEN



Braised Paprika Chicken image

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons kosher salt
2 tablespoons smoked paprika
1 teaspoon freshly ground black pepper
2 1/2 pounds bone-in chicken thighs (about 6 to 8)
1 tablespoon vegetable oil
2 medium yellow onions, quartered and thinly sliced crosswise
Salt and freshly ground black pepper
1 medium russet potato, small dice
2 cups low-sodium chicken broth

Steps:

  • Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
  • Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
  • Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
  • Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

Nutrition Facts : Calories 456 calorie, Fat 15.5 grams, SaturatedFat 3 grams, Cholesterol 235 milligrams, Sodium 1366 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 3 grams

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

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.

SMOKED PAPRIKA CHICKEN



Smoked Paprika Chicken image

Make and share this Smoked Paprika Chicken recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
1 lb chicken breast, cut into bite sized pieces
1 onion, chopped
1 garlic clove, minced
1 1/2 teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken stock
1/2 cup sour cream

Steps:

  • Heat oil in large skillet.
  • Add chicken and lightly brown for 5 minutes.
  • Add onions and garlic and cook 5 more minutes.
  • Season with smoked paprika, salt, and pepper.
  • Stir in chicken broth and simmer on low for 10 minutes.
  • Remove from heat and stir in sour cream.
  • Serve with buttered wide egg noodles.

Nutrition Facts : Calories 343.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 86.2, Sodium 421.7, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 25.8

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