Saturday, October 17, 2020

Smoke gets in your eyes, but smoked paprika should get in your chicken & potatoes

I was at the supermarket this morning, browsing the meat aisle when I stumbled across a 4-pack of plump BONELESS chicken thighs for $1.37.  Whoa, Nellie!  Four chicken thighs at that price is nice, but for boneless I think somebody boo-booed. 

I snatched it up with plans to make my Asian chicken again (I blgged about it a month ago, click here).  But back in June I paid a small fortune for a small tin of smoked paprika, and I’ve been anxious to cook with it. 

I washed & patted them dry, then dumped ‘em into a Reynolds cooking bag (not to cook, but to marinate) along with 2 tblspoons olive oil, 1 tblspoon smoked paprika, 1 teaspoon dried minced garlic, & a couple shakes of pepper. 

(You’ll notice I didn’t add salt, you’ll see why shortly.)  Anyway, I tied up the bag and SQUEEEEEZED those thighs good to soak up everything, then let it sit in the fridge for an hour.

Don’t these look nice?  I plopped the chilled thighs down into a pot with a couple tablespoons of olive oil to fry 2-3 minutes on both sides.  (They’ll cook fully later.)

    


I added one small onion chopped, a bag of those mini Gold Yukon potatoes (around 10, halved) & one cup baby carrots.  Stir everything around on low-medium heat for 10 minutes or so, until the onions turn translucent.

Now I’m pouring in one cup of chicken stock.  You can probably get away with using one cup of water, but I made my stock using a Knorr Chicken Bouillon cube in a cup of boiling water.  This brew is salty, which is why I didn’t add salt earlier. 

I put a lid on (at an angle, to let steam escape) and let it summer & reduce for 20-25 minutes.

Here we go!  I sprinkled a little dried parsley on top.  You may need a knife for the chicken but it’s supersoft tender, and those potatoes and carrots will melt in your mouth.  

(Psst… I added a dollop of sour cream on the side after I took the picture.  So good!)

22 comments:

  1. Oh geeee... Doug! You made my mouth water. You are such an amazing cook. I need you over at our house since we don't particularly love to cook. And mom? Sorry to say she's forgotten so many of the dishes she used to make.

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    1. Haha thank you, Kay! I'm sorry to read that about your mom, but I'm really not much of a cook--I just like to spend time in the kitchen on the weekends :) I wish you were here to try this!

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  2. Finally another use for the smoked paprika I bought a while back. I used it to make mushroom bacon which wasn't bad at all since I'm not supposed to have the real thing. You can Google the recipe if that sounds appealing. I may have to find a way to cut some of the salt out of your recipe though by cutting out the bouillon. It looks just delicious. You really are a creative cook.

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    1. Mushroom bacon... I need to look that up, thanks Patti :) I know just what you mean about finding uses for smoked paprika. As for the dish above, you could always half or even quarter the bouillon cube (the Knorr ones are very soft) using the same one cup of water. I actually don't like cooking with salt, but I can understand your sodium restriction. It really turned out good though. (I'll use that paprika on devilled eggs next! :)

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    2. Look for salt reduced stock, we have it here in Aus, maybe you have it there too.

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  3. That is a great dinner! I love photos of food and reading about how they made the dishes. Too many cooking shows during the pandemic? :)

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    1. Thanks Margaret, I like food in blogs too! Actually, I haven't seen any cooking shows since the 1970s and the Galloping Gourmet :) Wait I take that back--I like that competition show with Gordon Ramsey, Master Chef :)

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  4. Sure looks delicious, Doug! Last weekend I made a batch of vegan 3-bean chili in which I used 1 tablespoon of smoked paprika. It overwhelmed the chili so the next time I make this, I'll halve the amount of this smokey spice. Lately I've taken a liking to miso soup.

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    1. Thanks Florence, I wish I had your discipline (going vegan, I know it's healthier). And yep you sure are right about a tablespoon of this spice overwhelming thigs--I was telling my sister last night the same thing. Miso soup (I read up on that) sounds good!

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  5. Wow, that looks amazing, Doug. I'll have some of that soon. I would like to try that recipe.

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    1. Thank you Gigi, I was just telling someone that if they liked Indian food they might like this--I know you do, so I think this is something you'd like. :)

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  6. This looks really good. And I am impressed with your culinary skills! Since my wife is always looking for ideas (she's the cook in our family) I'm printing out your post and giving it to her to put on the menu for next week.

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    1. My gosh, thanks Tom I am very flattered but I'm no cook! I just like to try different things on the weekends... but this was pretty tasty, if your wife makes it I hope you let me know :)

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  7. I don't eat chicken very often, but I think I'll have to check out that smoked paprika. It sounds like a great spice, used carefully anyway. Your food sure looks good, I have to admit. :-)

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    1. DJan, thanks very much. To be honest I DO eat a lot of chicken, so I was just looking for something different. Anyway you're right on BOTH counts--it is a great spice, but very easy to go overboard with it. I'm just glad the weather's been mild here in Pgh, my windows have been up since yesterday afternoon when I made this. :)

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  8. Your nosh looks really good and theres nothing better than the taste of your own food. It gratifying to get the recipe just right after trial runs it just gets better. Enjoy!

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    1. Spacer, I always enjoy your feedback--thanks! :)

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  9. No no no on using water, it HAS to be stock. Using water will just dilute all the other flavours. It looks delicious.

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    1. River, you make a good point! Thanks for giving me my smile this morning :)

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  10. If I was cooking more I'd be tempted to try this recipe. Reminds me of my son who I was able to get interested in cooking when he was young. His wife really appreciates that he likes to cook.

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    1. Thanks very much Joared, nice to read about your son and seeing you here too.

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