So simple. How did I overlook this combination my whole life? This is an easy dish that I love simmered on stove top in an iron skillet. I used this smoked paprika from Savory Spice Shop, but there are hotter varieties if you like heat! You can also find an organic smoked paprika here. I use boneless thighs because they are more tender and flavorful to me than breasts, but either can work. And if you are lucky enough to have some of your own chicken fat on hand rendered from broth that you made, that works well as a fat in your skillet instead of olive oil and ghee. To try this on the grill, blend the melted fats, liquid ingredients, cooked onion, and spices and marinate chicken pieces for two hours; grill on medium heat for 6-8 minutes per side.
Smoked Paprika Chicken
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
|4-6 servings||20 minutes|
|Cook Time||Passive Time|
|20 minutes||20 minutes|
- 1.5 pounds organic boneless chicken thighs
- 1/4 cup minced yellow onion
- 3 Tablespoons grass fed butter or ghee
- 2 Tablespoons olive oil
- 1/3 cup GF Flour blend, without sugar Such as Bella Gluten Free Flour Blend
- 1/2 teaspoon garlic salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon GF tamari sauce
- 2 teaspoons GF Worcestershire sauce
- 1 cup chicken broth
Combine the GF flour blend and spices.
Dredge chicken pieces in the flour and spice mixture.
Melt ghee/butter with olive oil and/or chicken fat in the skillet on medium heat. Add the onion and cook for two minutes.
Turn heat to medium high and add the dredged thighs. Sear/brown them lightly on each side – about two minutes per side. Once browned lightly, remove them to a plate off to the side.
Deglaze the skillet with the chicken broth, GF Tamari, and GF Worcestershire sauce.
Add the thighs back in, reduce heat to low-medium, and simmer for 20 minutes.
Serve and enjoy! Delicious with roasted or mashed Jersey sweet potato and parsnip – plus a greens mixture of arugula, scallion, butter lettuce and sprouted pumpkin seeds.
This recipe makes four large servings or six smaller servings.