Wednesday, April 4, 2012

Paprika! I got it!

Lately, I seem to have a thing for paprika.  Gone are the days when I thought it's sole purpose was to fancy up a deviled egg or make the tuna noodle look a little less...tuna noodley.  I really dig the stuff now so when I see a recipe that flaunts it, I'm in.  Last night I made Spanish Chicken and Potato Roast from my trusty Food TV Magazine.  It was really easy and had a weekend feel on a busy week night.  I followed the recipe and did not make any changes (well, I used bone in chicken thighs instead of boneless but all that did was make it take a lot longer to cook!).  I'm not sure if I'm becoming salt sensitive or what but this did seem a tad salty so next time I will be cutting back.
First you preheat your oven with a cast-iron skillet or pot in it to 500 degrees (you might want to clean that apple pie spill off of the oven floor before you get your oven that hot...just trust me on that).  While that's heating up you chop up some spuds and a few cloves of garlic, a little oil, salt and a splash of water and cover with plastic wrap and microwave for 8 min (this smells so good that you'll forget about the burning apple pie spill so don't worry about it after all).
While that's going on you season up your chicken thighs with some salt, pepper and a hearty dose of paprika.  I had no idea that raw chicken could photograph so well.
Next you'll juice a lemon (this was my Gram's reamer, my mother in law actually collects these things!). 
Then you toss that lemon juice and some parsley in there and stir to coat and set it aside.  By this time your oven is likely preheated and your microwave is beeping at you.
Carefully take the screaming hot skillet from the oven and very carefully put your potatoes in the pan, the oil will splatter so beware! Top the layer of potatoes with some sliced red onions and return to the oven until they start to brown.  After that you place the chicken and juices on top of the potatoes and roast until the chicken is cooked through, about 12 min (or WAY more if you leave the bones in).
How about some fresh green beans with your chicken and potatoes?  You can get those steamed up while the chicken cooks.
When all is said and done you've got one fine dinner on your hands.  We really liked this and will definitely make it again.

Spanish Chicken and Potato Roast (Food TV Magazine)

1 1/2 lbs Yukon gold potatoes, cut into 1 1/2 inch pieces
4 cloves garlic, smashed and coarsely chopped
2 Tbs extra-virgin olive oil
Kosher salt
1 1/2 lbs boneless, skinless chicken thighs (5-6 thighs)
2 tsps paprika
Freshly ground pepper
4 Tbs roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 med red onions, halved and thinly sliced

Position a rack in the upper third of the oven.  Place a large cast- iron skillet or baking dish on the rack and pre-heat to 500.  Put the potatoes, garlic, olive oil, 1 Tbs water and 1/2 tsp salt (I'd do less) in a microwave safe dish and toss to coat.  Cover with plastic wrap, pierce in a few places with a knife and microwave for 8 min.

Meanwhile pat the chicken dry and transfer to a bowl.  Sprinkle with paprika, 1 tsp salt and 1/2 tsp pepper.  Add 2 Tbs parsley and the lemon juice; toss to coat.  Set aside.

Remove the hot pan from the oven and Carefully add the potatoes and spread into an even layer.  Scatter onions on top, roast until they start to brown, about 12 min.

Flip the potatoes and lay the chicken pieces on top, adding any juices from the bowl.  Return to the oven and roast until the chicken is cooked through, about 12-15 more min.  Remove from oven and top with remaining parsley and serve with lemon wedges.
I wish this was a better picture but I had a third grade chorus concert to get to so...


  1. Welcome back Amy! Aw, love that you have your Gram's reamer. Photos are gorgeous!

  2. Thanks Melanie! I've got a handful of Gram's gadgets around, makes me feel good to be usung them, I know she'd be happy!