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Cover: Charlie's Chicken

Recipes with paprika

21Jul 12

Paprika Garlic Chicken with Beans and Potatoes

Paprika Garlic Chicken with Beans and PotatoesPaprika garlic chicken with beans and potatoes is a meal I cook at least once a month.  It’s a modern twist on a classic meat and two veg dish: simple, wholesome and healthy.  Something for the weekend.

Ingredients:

  • 4 chicken breast fillets, about 1cm in thickness
  • 4 garlic cloves, peeled and pushed through a garlic press
  • 1-2 tsp smoked ground paprika
  • A couple of pinches of salt
  • 6 tbsp extra virgin olive oil for marinating and 2 tbsp for sautéing the vegetables
  • 2 medium to large potatoes, skins on, chopped into 1.5cm rounds
  • Pack of fresh runner beans, topped & tailed, then sliced into halves lengthwise before cutting at a shear angle into 4-5 cm lengths
  • Juice of ½ lemon
  • Fresh ground black pepper

Steps:

  1. Put the chicken in a bowl, pour over the olive oil, and stir in the garlic and a pinch of salt.  Cover and leave in the fridge to marinate for a minimum of 20 minutes.  You can do this some hours, or even the night before, if you like.
  2. When you are ready to prepare the meal, steam the potatoes for 5 minutes before adding the beans and steaming both together for about another 10 minutes, or until the vegetables are cooked and tender.  Try to retain a slightly firm consistency in the potatoes so that they don’t fall apart at the next stage.
  3. Whilst the vegetables are steaming, pour a little of the marinade oil along with the garlic into a frying pan over a fairly hot heat.  Seal one side of each of the chicken fillets in the frying pan.  During the sealing, sprinkle a pinch of paprika over each chicken breast fillet, and when you turn the chicken to seal the other side, sprinkle paprika across the other side of the breast too.  Continue to fry the chicken until cooked throughout.  Remove from the heat.
  4. Heat olive oil in a clean frying pan and sauté the potatoes and the beans for a few minutes.  Sprinkle the vegetables with a pinch of salt and squeeze over the lemon juice.
  5. Serve the chicken and vegetables together on a plate, finishing with a drizzle of cold olive oil and a twist of black pepper across the vegetables.

Duration: 20 minutes preparation time plus a minimum of 20 minutes marinating time.  Cooking time less than 30 minutes.

Recipe for: 2 people

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26Apr 12

Basic Roast Chicken

Basic Roast ChickenThe smell of roast chicken wafting through the house on a Sunday when everyone is together but beetling away on their own thing, is one of my true pleasures.  Perhaps it’s because it throws me back to comforting childhood memories or perhaps it’s just the new memories we are creating. Either way, it’s a good feeling.  I can begin to smell that delicious scent now, as I’m doing a basic roast chicken whilst I write this blog.  Once you have roasted your chicken, and if you don’t eat it all in one go, there are so many yummy dishes you can create with the leftovers, such as chicken wraps or sandwiches.  Keep any leftovers wrapped up in the fridge for a couple of days.

There are so many different recipes for a roasting chicken: different herbs, spices, stuffings, and preparation methods.  I want to share the way I do a basic roast chicken with you.  When I know that I am not going to have lots of time to prepare my roast, I buy one ready-made from the butchers or the supermarket, so that I can simply pop it on the tray, cover it with my choice of spices and roast away.  If you can find an organic chicken, that’s even better.

Ingredients:

  • 1 whole chicken, bought ready to roast
  • 2 tbsp extra virgin olive oil
  • A few pinches of salt flakes
  • A couple of pinches of ground paprika
  • A few pinches of ground cumin

Steps:

  1. Preheat the oven to 200ºC.
  2. Lay the chicken on a roasting tray.  Rub over with the salt flakes; drizzle over with the olive oil; and sprinkle over with the cumin and the paprika.  Then wash your hands really well.
  3. Loosely cover the chicken with aluminium foil and roast it in the oven for 30 minutes before removing the foil and roasting at a lower temperature of 160-180ºC for another 20 – 30 minutes, depending on the size of the bird.  Always check the label for weights and cooking times and ensure that the chicken is thoroughly cooked before serving.  To check that the chicken is cooked throughout, you can pierce the thigh meat with a sharp knife or skewer.  The juices will run clear when the chicken is cooked.
  4. Once done, turn the oven off and leave the bird in to rest in the cooling heat for 10 minutes.  Remove from the oven, carve and serve.

Duration: 10 minutes preparation time, 1-2 hours cooking time.

Recipe for: 4 servings

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