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Smoked Paprika Chicken Recipe

The following recipe is down-home, pure, smoked paprika chicken goodness. If you’ve never eaten it before, this evening is the best time to try it out; we implore you.

Smoked Paprika Chicken on a white plate.

Get your hands on 2 lbs. of free-range chicken thighs, dice up those mushrooms and sweet potatoes and get cooking! The entire meal can be made in less than an hour, with a creamy cucumber and chive salad included.

If you decide upon this salad, you are in luck, as it contains the richest homemade Paleo mayonnaise you’ll ever sink your teeth into. Hint: set a dollop upon your finished dish, and all will be right with the world.

If you really want to rock this recipe, it will take smoked paprika, not the regular sweet Hungarian stuff. Smoked paprika has a Spanish origin, being processed from pimiento peppers which have been dried and smoked over an oak fire, then, of course, ground into a fine red powder.

Go for quality, not quantity, and you will never be let down by its smoky aroma. In time you will find other ways to use up your stash of smoked paprika; spice-roasted pumpkin is always a hit with our guests.

This enticing dish of smoked paprika chicken is best served with a side of steamed greens – choose from kale, collards, beet leaves, spinach, arugula, broccolini, Swiss chard, bok choy, or any mustard greens that are in season.

Smoked Paprika Chicken Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

Preparation

  1. In a skillet over medium-high heat, melt some cooking fat and brown the chicken for 1 to 2 minutes per side. Set aside.
  2. Add the onion and garlic to the skillet and cook until fragrant.
  3. Add the sweet potatoes and cook until soft, about 8 to 10 minutes.
  4. Add the mushrooms and cook for 1 to 2 minutes longer.
  5. Pour in the chicken stock and paprika, then add the chicken back to the pan.
  6. Cover and cook until the chicken is cooked through, 10 to 15 minutes.
  7. Serve topped with fresh parsley.
Smoked Paprika Chicken on a white plate.
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5 from 1 vote

Smoked Paprika Chicken Recipe

Smoked paprika chicken is sure to become your newest winter favorite, to be tried and tested until you get it right every time.
Course Main Course
Cuisine American
Keyword chicken, paleo, recipe, smoked paprika
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 604kcal
Cost 10

Ingredients

  • 2 lbs. chicken thighs skinless, boneless
  • 2 sweet potatoes diced
  • 2 cups mushrooms sliced
  • 1 onion diced
  • 2 tbsp. smoked paprika
  • 2 garlic cloves minced
  • 3/4 cup chicken stock
  • Cooking fat
  • Fresh parsley

Instructions

  • In a skillet over medium-high heat, melt some cooking fat and brown the chicken for 1 to 2 minutes per side. Set aside.
    Cooking fat, 2 lbs. chicken thighs
  • Add the onion and garlic to the skillet and cook until fragrant.
    1 onion, 2 garlic cloves
  • Add the sweet potatoes and cook until soft, about 8 to 10 minutes.
    2 sweet potatoes
  • Add the mushrooms and cook for 1 to 2 minutes longer.
    2 cups mushrooms
  • Pour in the chicken stock and paprika, then add the chicken back to the pan.
    3/4 cup chicken stock, 2 tbsp. smoked paprika
  • Cover and cook until the chicken is cooked through, 10 to 15 minutes.
  • Serve topped with fresh parsley.
    Fresh parsley

Nutrition

Calories: 604kcal | Carbohydrates: 23g | Protein: 47g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 272mg | Potassium: 1045mg | Fiber: 6g | Sugar: 6g | Vitamin A: 13181IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 8mg