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Smoked Paprika Chicken

Smoked Paprika Chicken

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. 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: 4Prep: 20 minCook: 30 min

Protein: 59g / %

Carbs: 24g / %

Fat: 26g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 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


  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 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.