Smokey Chicken Using Smoked Paprika

I made this recipe for smokey chicken using smoked paprika for the flavouring. I think this is a spice you either love or hate. The smokiness is very pungent but it can always be found in my spice drawer. I also have sweet smoked paprika to use for goulash. And then ordinary paprika to use for roast chicken.

Smokey Chicken

I did a post on poached crayfish, and straight away someone wanted to know if I was handcuffed and waiting in shackles, after having poached the crays! The crays of course were legally caught, and poached in stock! So, I hope he is not going to wonder if I smoked the chicken! Seems titles can be confusing sometimes but this is what I originally called the dish when I made it in April. The smokiness comes from the smoked paprika I used. This spice does not get used that often in my kitchen but every now and then it makes an appearance when I feel like a Spanish twist to my meals. Hopefully my new friend Chica Andaluza does not think I am being too hopeful by imagining that a little bit of paprika can transport me to Spain!

Smokey Chicken
Smokey Chicken
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Smokey Chicken

Course: Main Course

Ingredients

  • 15 mls olive oil
  • 4 chicken pieces
  • Salt and freshly ground black pepper to season
  • 140 g button mushrooms quartered
  • 160 g whole baby plum tomatoes
  • 250 mls dry white wine
  • 5 mls dried marjoram
  • 5 mls turmeric
  • 2.5 mls smoked paprika
  • 250 mls frozen peas
  • 5 mls arrowroot

Instructions

  • heat the olive oil in a pot or tagine
  • season and brown the chicken pieces
  • remove and set aside while you cook the mushrooms
  • add the tomatoes and the wine
  • when the wine has come to the boil adjust the seasoning and add back the chicken
  • add the herbs and spices
  • cover and simmer for 40 minutes
  • remove the lid and add the peas
  • using 2 tablespoons of the gravy, mix in the arrowroot
  • add back to the pot and allow the sauce to thicken

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23 thoughts on “Smokey Chicken Using Smoked Paprika

    1. I will call to pass your message on! Nope, the troll was far ruder than that! Have a lovely Friday. Cannot wait to see you xxx

      1. I also had a troll informing me that I have copied the addition of camembert to my beef burger from Sarie Kos and that I should be more creative and not stealing ideas from mags! What did your troll say?

      2. I know I should not take Trolls so seriously, but I always feel uninspired after such an attack! …. and I always get the feeling that it is someone that I know!! Enjoy woman’s day!

  1. How delicious – smoked paprika does add something rather special to dishes. And thanks for the mention! Honestly, some people, hope you didn´t get a nasty comment about the crayfish (although it sounds like you did). Ignore them!!

  2. I will rethink buying a tangine after reading all the ways you have used it. I love the unique flavor that smoked paprika gives to a dish and use it often.

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