Have you ever made a recipe and got to a certain stage thinking "I think I'll stop here." That is kind of the story of this Hot Paprika Chicken in front of you. This is a new take on a kid's favourite in this house. Mind you, they do prefer the creamier version as in the Chicken Stroganoff, but I think I am partial to this one. An old recipe with a new twist!
Okay, so this is completely un chicken related. Today we are celebrating a birthday in our house. The husband is turning a number bigger than, well, me. He never asks for anything, like nothing. But this year he asked for a cake. Not just any cake, a moist Chocolate & Walnut cake. I did laugh at the moist part, but that's another story. Does he think I am planning to make a dry birthday cake? Well, here is the how the story goes.
I started out making the cake, which was going to be the most epic cake ever. Or at least in recent history. It got all mixed up, went into the baking pan and into the oven. After about 1/2 hour I checked on the cake and carefully rotated the pan so it would bake evenly to a moist perfection. After about 10 more minutes it still wasn't quite ready. So, I set the timer for 5 more minutes and walked outside to check on dogs, cats, the mail man, laundry or whatever I was up to. And you guessed it, I forgot the cake!!! So back inside to haul it out of the oven, and well it looked good. Okay, so you might be able to knock someone out with it, but it looked good. Looks count right?
I had zero time to make another cake, so this one was just going to have to do. I dressed it up and oh did it look pretty. Later in the day we all gathered around the dining table to do the traditional opening of the token trinkets, sing happy birthday, blow out of the candles and cut the cake. The moist cake. Let's just say, we admired the cake from afar and left it at that. The tea was good and digestive biscuits always make a great substitute for birthday cake...ha!
But guess what, it didn't end there. Because there are two boys in the house, they decided to blow the cake up! I don't recommend this at home folks, but yes, they blew it up. At least it will be a memorable cake.
Now on to chicken.
The tomatoes were roasted in the oven while the chicken dish was cooking on the stove. This is a time saver. The spinach got sauteed at the end as it only takes a minute.
This is a great alternative to the Chicken Stroganoff. A hint of spice using the hot paprika instead of sweet. The spinach on the side was a nice touch and the roasted tomatoes added a bit of zest. We ate this dish just as it was with nothing else. But it would go really well with some nice roasted potatoes or even pasta. You decide.
Tip of the day, if you are making a birthday cake, don't forget it's in the oven.
Hot Paprika Chicken
Serves 4 / Prep time: 20 minutes / Cook time: 40 minutes
For the chicken:
2 Chicken breast, cut into 1 inch pieces
1 Onion, roughly chopped into large pieces
1 Cup/240 ml of chicken stock
1 tablespoon hot paprika
1 teaspoon mustard
4 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, crushed
Chopped fresh parsley
Fresh ground black pepper
1 Bag fresh spinach, approx 200 grams
1 Pint cherry tomatoes
2 Tablespoons olive oil
4 garlic cloves, peeled and thinly sliced
Preheat oven to 350 degrees F. Put the cherry tomatoes in a small roasting dish, drizzle with 1 tablespoon of olive oil and roast for 30 minutes, turning half way through roasting. Remove from oven, cover and set aside.
In a large skillet set over medium-high heat, add 1 tablespoon of the olive oil and garlic. Fry for just a minute and add the onions. Reduce heat to medium-low and cook until soft and browned, around 10 minutes. Remove onions from pan and set aside.
Next, coat the chicken in the flour. You can do this by putting the flour and the chicken in a zip-lock bag, sealing it up and shaking it until all the chicken pieces are coated. Using the reserved pan, add the remaining tablespoon of olive oil and the chicken. Make sure you shake off the excess flour before adding it to the pan. Just cook the chicken for a few minutes until it is browned on the outside but not cooked through. Just about 3 minutes or so. Remove chicken from pan and set aside.
With the same skillet set over medium heat, now add the butter, paprika, mustard and 1 tablespoon of the flour. Using a whisk, stir until it forms a paste. This is happen quite quickly. Start adding your stock gradually, whisking as you go until you have a smooth texture.
Toss the chicken back into the sauce and simmer for about 10 minutes or until chicken is tender and cooked.
In a separate skillet set over high heat, add the remaining olive oil and garlic slices. Sautee for about a minute and toss in the spinach until wilted.
Serve the Chicken with the spinach and topped with cherry tomatoes.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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