Oh boy, have I got a treat for you! Please tell me you love paprika as much as I do. If so, you’ll be one happy paprika chicken eatin’ person after this recipe.
About two weeks ago I came home to chicken breasts. I stared at them for a while, folded a load of laundry, strolled by and stared at them some more, watered the plants and then the light bulb finally turned on. I walked over to my neatly organized spice bottles and grabbed the paprika, onion powder and garlic powder. Next I measured two parts paprika to one part each of the onion and garlic powders to make my rub. Trust me, this gets more exciting as I go on.
I heaved the cast iron pan onto the burner and browned the lovely aforementioned chicken breasts that I had rubbed with the paprika mixture, along with a little salt and pepper. While it was browning, I decided to finish the cooking process by braising the chicken in some broth so that I’d have a lovely paprika flavored sauce to put on my chicken. Let me tell you, this worked out waaaay better than anticipated. Yes, my mouth is watering thinking about it. In my book that’s a good sign that a recipe needs to be made again and again.
So I braised that browned chicken in some chicken broth and then took the chicken out to rest. I then added some of my beloved Worcestershire sauce to the braising liquid and reduced the sauce until it was slightly thickened. This pan sauce had a rich flavor that I couldn’t get enough of. I even drizzled it over my rice that I’d made as a side.
I’m going to be honest with you here. There are times…uhm…..many times when I think the light bulb is burning brightly, but it’s actually quite dim. On those days, my kitchen masterpieces don’t taste like they were made by the master. They really don’t even taste like they were made by the apprentice. Thankfully, those days of brain fog recipe making are fewer and far in between. I’m improving! Yay me!
On this particular day, I sat down with my beautiful chicken and a glass of wine, and watched while my husband went back for seconds. Yep, this one goes into the binder of recipes that the family has tried and wanted again.
I’m hoping that someday they’ll forget about the ill-fated ground pork stew that seems to be burned into their memories. Now and then they giggle and remind me of that one. I have to just smile and agree because it was absolutely awful. That was the only time that I can remember when after asking my brother if he wanted seconds, he actually leaned forward with his hands covering his bowl and quickly said, “NO! thank you.” Yea…..that bad.
Do you have a kitchen failure that you’d like to be expunged from your permanent record? Please share and we’ll laugh about it together. 🙂
Here’s the printable.
- 3 or 4 boneless, skinless chicken breasts
- 2 Tbsp. olive oil
- 2 Tbsp. paprika
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 quart of chicken broth
- 2 Tbsp. Worcestershire sauce
- salt and pepper to taste
- Heat oil in heavy pan over medium high heat.
- Mix together the paprika, onion powder and garlic powder.
- Rub the clean, dry chicken with salt, pepper and the paprika mixture.
- Brown the chicken for about 3 to 4 minutes per side.
- Add the broth to the pan, bring to a boil and then reduce heat to a simmer for about 10 minutes.
- Remove the chicken to a plate and cover with tin foil to keep warm.
- Add the Worcestershire sauce to the pan and reduce the liquid until slightly thickened, about 3 to 4 minutes.
- Plate your chicken, drizzle on the pan sauce and serve.