Braised Paprika Chicken

August 22, 2016

  • Cook: 20 mins
  • Yields: 4 Servings


1 lb. boneless, skinless chicken thighs or thin breasts

1 T. smoked paprika

½ T. + ½ t. garlic salt (or garlic powder if salt sensitive)

2 T. olive oil

Mashed Cauli (with Paprika Chicken)

1 head cauliflower, broken into florets

1 T. olive oil

1 clove garlic, (or the minced garlic in jar with conversions on side of lid)

¼ C. grated parmesan cheese, optional OR

¼ C. cheddar cheese, optional

½ t. salt

Black pepper to taste


1Cover baking sheet or dish with foil.

2Place oven rack at least 4 inches below the flame. (if chicken is too close, it will burn on the outside before it is cooked through).

3Preheat oven to broiler on high.

4Lay chicken out flat on foiled sheet.

5Sprinkle each side generously with garlic salt and paprika. (If the amounts listed don’t feel like enough to you, feel free to use a little more).

6Broil the chicken about 10 minutes on each side, until cooked through (internal temp 165), and have developed a nice crust.

7*Every boiler is different. If your chicken seems to be burning or cooking too fast, you may need to lower the rack.

8Plate on top of the mashed cauli and next to steamed green beans. Oh, healthy comfort food!

Mashed Cauli (with Paprika Chicken)

1Steam cauliflower until soft, about 10 minutes.

2Put all ingredients into food processor until creamy.


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