Nothing motivates me more, then when you ASK how I make something 🙂 It encourages me to share more of what I do in my everyday life.. these little foods I come up with that are casual everyday meals…. This isn’t a complex recipe, it’s not an exact science.. but it’s how I really cook.. really cook every meal.. shooting from the hip 🙂
I’m getting obsessed with paprika right now, it’s not a spice I’ve traditionally used often but have come to love the complex, smoky flavors..
Here’s what you need to make my Paprika Chicken:
- Chicken, Preferably Local, Pastured, Free Range Organic, etc… I used boneless, skinless breast but you can use any cut with skin
- Celtic Sea Salt (buy HERE)
- Ground Black Pepper (buy HERE)
- Paprika (buy HERE)
- Healthy Cooking Fat (click HERE for more on healthy fats)
Liberally season your chicken with salt, pepper and paprika….. let it set for at least 1 hour for the meat to become seasoned (up to 24 hours)….
Since I used boneless, skinless chicken breast.. I wanted to cook it in fat because it’s so lean… I heated my cast iron skillet over medium/high heat.. added 1T Schmaltz (you can use any other healthy cooking fat).. then reduced heat to medium and added my chicken.. (if you’re using skin-on chicken, cook skin side down first).. turn to brown on both sides.. Check to see if your chicken is ALMOST cooked.. this is super important!! You want to STOP cooking your chicken just BEFORE it’s cooked completely though!!! It’s hard to describe but when you think it needs to go for 1-2 minutes.. stop cooking it.. in an attempt to explain it… the chicken isn’t clear-pink-translucent anymore but it’s almost opaque, still very juicy but not bloody.
Remove your chicken from the pan, yes almost cooked through.. and place it on a plate/cutting board and let it REST for 5-10 minutes.. The chicken is hot and will continue to cook while it’s resting and will nice and will stay tender and juicy!!
Verify it’s cooked all the way though, serve and enjoy!!!!
(it’s great with a sliced avocado which seems to balance the smoky paprika and a green salad drizzled with a light vinaigrette – I’m loving greek vinaigrette right now!)