Jump into a culinary adventure and tantalize your taste buds with a tantalizing recipe that blends smoky paprika, tender chicken thighs, and the earthy goodness of potatoes and onions. This delectable dish is a symphony of flavors and textures, where the smoky paprika adds a rich, aromatic depth to the succulent chicken thighs, roasted to golden perfection. The potatoes and onions, caramelized and infused with the paprika essence, create a rustic charm that elevates this meal to a new level of deliciousness. Prepare to embark on a sensory journey as we guide you through the steps of creating this mouthwatering masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES
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
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
BRAISED PAPRIKA CHICKEN
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
SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA
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
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
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
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.
SMOKED PAPRIKA CHICKEN THIGHS W/ POTATO AND ONION
Categories Chicken
Number Of Ingredients 10
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.
SPICY SMOKED CHICKEN THIGHS
Juicy, tender chicken thighs with a deep mahogany color and a dry heat from gochugaru, chili powder, and cayenne. The heat level isn't overly intense and leaves you wanting more after each bite. Serve with Alabama white barbecue sauce, if desired.
Provided by John Somerall
Categories Chicken Thighs
Time 2h55m
Yield 8
Number Of Ingredients 9
Steps:
- Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
- Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
- Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
- Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
- Let rest for 10 minutes before serving.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 4.3 g, Cholesterol 142.1 mg, Fat 24.6 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1609.5 mg, Sugar 0.6 g
Tips:
- Use high-quality smoked paprika for the best flavor.
- Use bone-in, skin-on chicken thighs for the most flavorful results.
- Marinate the chicken for at least 30 minutes, or up to overnight, for the best flavor.
- Roast the chicken at a high temperature (425 degrees Fahrenheit) for a crispy skin and tender meat.
- Add the potatoes and onions to the roasting pan during the last 30 minutes of cooking.
- Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Smoked paprika chicken thighs with potatoes and onions is a simple and delicious one-pan meal that is perfect for busy weeknights. The chicken is marinated in a mixture of smoked paprika, olive oil, and garlic, then roasted until tender and flavorful. The potatoes and onions are roasted alongside the chicken, making this a complete and satisfying meal. This recipe is also a great way to use up leftover chicken. Simply shred the chicken and add it to the potatoes and onions the next day for a quick and easy lunch or dinner.
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