Smoked Paprika Chicken Breast Recipes

SMOKED PAPRIKA CHICKEN BREAST

Steps:

• Mix together the paprika, oil, garlic, basil, salt and cayenne.
• Massage this mix into the chicken breasts and allow to stand for about 20 minutes.
• Heat a pan over medium heat, and saute on both sides until chicken is golden brown and cooked through-about 8 minutes each side depending on the thickness of your fillets.
• Add a little more oil if you need to, though there should be enough from the marinade.
• Slice on the diagonal and serve.

BAKED PAPRIKA-PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
• Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
• Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

SMOKED CHICKEN BREASTS

Steps:

• Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
• Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
• Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
• Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SMOKED PAPRIKA ROAST CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 325°F.
• Dry the chicken: Pat the chicken dry thoroughly with paper towels.

CHICKEN PAPRIKASH

Steps:

• Place chicken in small bowl and sprinkle with 1 teaspoon sweet paprika, salt and pepper. Toss to combine well.
• Melt 1 tbsp butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 5 minutes. With slotted spoon, transfer chicken to plate and set aside.
• Add remaining ½ tbsp butter to same skillet and sauté onion until softened, about 3 minutes.
• Add remaining 2 teaspoons sweet paprika and 1 teaspoon smoked paprika (can use 3 teaspoons sweet paprika, omitting smoked), stir for 10 seconds to combine.
• Add chopped tomato and stir to soften a bit, about 1 minute.
• Add chicken stock/broth and stir and bring to a boil. Cook at a steady simmer until slightly thickened and sauce thinly coats a spoon, about 6 minutes.
• Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low. Add sour cream and whisk/stir to combine and heat through ~ do not boil. Taste and adjust for salt and pepper. Serve with buttered egg noodles or bread dumplings.

PAPRIKA CHICKEN

Steps:

• Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
• Place in a bowl and then fry off chicken thighs in same pan
• Once thighs are golden, tip back in onions, garlic etc.
• Add the tomato puree and fry for another 1-2mins
• Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
• Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
• Deseed and slice peppers, toss in olive oil
• Roast peppers until slightly charred in oven
• Once peppers are cooked add to stew
• Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
• Serve with rice or a nice crusty bread

PELLET SMOKER SMOKED CHICKEN THIGHS (CUPCAKE CHICKEN THIGHS)

Steps:

• Using your hands, carefully peel away skin from chicken thighs. Lay skins flat on a cutting board, and use the back of a knife to gently scrape away excess fat from skins. Discard fat, and set scraped skins aside. Carefully remove and discard bones from thighs.
• Whisk together smoked paprika, 3 teaspoons salt, garlic powder, onion powder, cumin, cayenne pepper, and 1/2 teaspoon black pepper in a small bowl until combined.
• Sprinkle paprika mixture evenly and liberally over chicken thighs. Fold each chicken thigh in half crosswise and wrap chicken thigh with one skin. Smooth the skin with your hands to remove any wrinkles or folds.
• Fill a pellet container with hardwood pellets according to manufacturer's instructions. Set temperature to 225 degrees F (107 degrees C), close lid, and let preheat for 10 to 15 minutes.
• Use a wooden dowel or thick skewer to poke 1/4-inch holes in the center of each cup of the disposable muffin pan. Spray each muffin cup lightly with cooking spray. Place one thigh, skin-side down, into each muffin cup.
• Pour chicken broth into the disposable aluminum baking pan, then place the muffin tin with the chicken into the baking pan.
• Place the baking pan in the preheated smoker. Smoke, maintaining temperature inside smoker at 300 degrees F (149 degrees C), for 1 hour 30 minutes. Remove pan from smoker, pour off chicken broth, and sprinkle chicken thighs with remaining 1 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Flip chicken thighs in each muffin cup so they are skin-side up and return pan to smoker. Continue smoking chicken thighs until skins start to turn golden brown, about 30 minutes. Brush chicken thighs with barbeque sauce and continue smoking until sauce starts to caramelize and a thermometer inserted into each thigh registers 175 degrees F (80 degrees C), 30 to 45 minutes.
• Remove baking pan from smoker. Let rest for 10 minutes before removing thighs from muffin cups and serving.