CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
t deposits and rinse all chicken thoroughly) This step is critical
ogurt and 1 teaspoon of paprika in a small shallow bowl
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
ver medium-high heat. Cook chicken for 2 mins per side
o 400\u00b0F. Tie the chicken legs together with kitchen string
Wash the chicken well and drain.
Brown the onions lightly in the fat; add the paprika and the chicken.
Sprinkle with salt. Add tomatoes and green pepper.
Cover and cook slowly about 1 hour or until tender.
Pour sour cream over the chicken.
Do not let it boil.
Serve with freshly boiled soft noodles.
Hungarian recipe.
medium heat. Season the chicken and add to the pan
n a shallow bowl. Add chicken, turn to coat and refrigerate
edium heat. Saute onion, pepper, paprika, garlic and chili flakes for
Combine chicken, mustard, paprika and oil in large bowl. Cover with plastic wrap and refrigerate for 1 hour to marinate.
Heat large skillet on medium heat. Cook chicken for 5 mins each side, or until browned and cooked through. Remove from heat and allow to cool completely. Shred.
Combine chicken, walnuts, mayonnaise and basil in large bowl. Season with salt and black pepper.
Divide chicken mixture among flatbreads. Top with arugula. Roll up to enclose filling, leaving one end open. Secure with a paper napkin.
ore.
Mix oregano, basil, paprika, black pepper, and salt together
igh heat.
Season chicken breast with paprika, lemon pepper and seasoned
Preheat oven to 400\u00b0F.
Arrange chicken in a baking dish. Coat with piri piri sauce and drizzle with 1/2 the lemon juice. Sprinkle with paprika and season to taste. Bake for 45-50 mins, until cooked through.
Meanwhile, place couscous in a heatproof glass bowl. Add 1/2 cup boiling water and set aside, covered, for 5 mins. Fluff with a fork to separate grains then stir in lemon zest, remaining lemon juice and raisins. Add arugula and toss to combine. Season. Serve chicken on a bed of couscous.
Heat 2 tbsp of olive oil in a frying pan and brown the chicken over medium heat for 5-10 mins until golden brown. Heat 2 tbsp olive oil in a saucepan and saute the onions, garlic and peppers for 5 mins. Add the tomatoes and paprika and season to taste. Cover and simmer for about 10 mins.
Remove chicken legs from the frying pan and place in the tomato mixture. Add thyme, white wine and stock. Cover and simmer for 30 mins. Serve immediately with a baguette on the side.
00\u00b0F. Season the chicken with the paprika, salt and freshly ground
In skillet, melt butter and cook chicken 5 minutes on each side or until browned.
Remove from skillet.
Spoon off fat.
If you are doubling or tripling the recipe, be sure and add more butter.
Pound the chicken breasts with mallet until thin. Salt and pepper them.
Mix the mayonnaise, garlic, spinach, and feta cheese together.
Slice and stuff the breasts, holding them together with toothpicks.
Sprinkle with paprika and wrap with 2 slices of bacon (optional.).
Bake uncovered in a preheated 325 degree oven for 45 minutes or until done.