Chicken with paprika

Paprika is one of the most accessible and common spices known to everyone, even a beginner, home cook. Due to its rich color, the paprika brightens any dish, and the amazing taste and aroma with which it saturates the rest of the ingredients, and can at all be described with countless epithets.

Chicken with paprika, rosemary and garlic

Ingredients:

• chicken thighs - 600 g;
• smoked paprika - 1 tbsp. a spoon;
• olive oil - 30 ml;
• white onions - 40 g;
• garlic cloves - 2 pcs .;
• chicken broth - 250 ml;
• white dry wine - 200 ml;
• leaves of rosemary - 4 g;
• thyme leaves - 6 g;
• maple syrup - 8 ml;
• cream - 50 ml;
• a slice of lemon.

Preparation

On a flat plate mix paprika with rosemary, thyme, salt and pepper. We rub chicken with a mixture of spices and leave for 15 minutes to mute. Next, we lay the hip skin down on the pan heated with oil, fry about 5 minutes, do not turn over, and then turn to the other side and continue cooking for 3-4 more minutes. We shift the chicken to a dish, cover it with a film and proceed to the sauce. The remaining chicken fat is not poured out after frying, but we sliced ​​on it chopped onion and garlic. After 5 minutes, pour in a mixture of broth and wine, bring the liquid to a boil, reduce heat and leave to evaporate for about 20 minutes, until thickened. In the final, add maple syrup, squeeze the juice from a small slice of lemon and pour in the cream. We again boil the sauce and serve with chicken thighs.

Chicken with paprika and lemon

If you want to lose weight, then the proceeds will be low-calorie and protein-rich white chicken. However, feast on chicken fillet with smoked paprika, lemon and garlic you want from outside the diet, so write down the recipe. Chicken breast with paprika is cooked very quickly.

Ingredients:

• chicken breast - 450 g;
• juice and lemon peel 1;
• smoked paprika - 5 g;
• garlic cloves - 1 pc.

Preparation

Separate the chicken fillet from the breast, taking off the skin. We divide one fillet along into two halves, each of which is sprinkled generously with salt and pepper, and also add the nail of the dish - the smoked paprika. On top, sprinkle chicken with lemon zest, grease with a paste of garlic and leave for 15-20 minutes.

We warm up the grill, oiling it. Spread the chicken fillet on the grill, pour half a lemon juice and fry for 4 minutes. We turn over to the other side, again we pour with juice and wait for a similar time.

Chicken in paprika is perfectly combined with fresh herbs, salad, vegetables and light mayonnaise, so it can become a part of your sandwich.

Chicken with paprika stewed in the oven

Ingredients:

• chicken thighs - 1.5 kg;
• saffron - 1/4 tsp;
• water - 30 ml;
• red onions - 50 g;
• garlic cloves - 3 pcs .;
• smoked paprika - 5 g;
• dry white wine - 60 ml;
• tomatoes in its own juice - 600 g;
• chicken broth - 250 ml;
• olives - 100 g;
• corn flour - 5 g;
• sweet pepper - 150 g;
• honey - 7 g;
• a bunch of parsley.

Preparation

Chicken thighs fry in a well-heated frying pan until a golden crust (about 5 minutes). We shift the chickens into the brazier. Saffron is poured with water, and in another pan we cut the chopped onion until soft. Add the paprika and garlic to onions, and after a minute pour saffron solution and wine. In the final, we supplement the contents of the pan with tomatoes, broth and olives. After the liquid reached the boil, pour it into the chicken and send it to the oven for an hour at 180 ° C.

Fill cornmeal with a couple of tablespoons of water and mix with baked pepper and honey. Add the sauce to the prepared dish and continue cooking for another 15 minutes. We serve chicken with herbs.