Hi Freida,
It's always so good to see a new face here at Papa's Kitchen. So glad you dropped in to say Hello.
Here's a little something I had fixed for me last night. It was delicious, so naturally I got the Recipe, and I'll try it sometime this week.
Cinnamon Garlic Roast Chicken 1 3 lb chicken, cut up 1 onion thinly sliced 1 cup water Sprinkle of paprika 1 tsp garlic powder (or 2 cloves fresh, minced) 2/3 tsp cinnamon Salt & Pepper to taste Clean chicken well. Combine salt, pepper, garlic, and cinnamon. Sprinkle mixture onto all parts of the chicken. Refrigerate for at least an hour. Preheat oven to 400 degrees. Spray a roasting pan with vegetable oil spray. Remove chicken from refrigerator, and place in roasting pan. Sprinkle with paprika. Scatter onion slices around chicken, and roast uncovered for 35 minutes. Reduce heat to 350, stir onion slices, add the cup of water, and continue roasting for an additional 50 minutes tender, basting occasionally.
Cinnamon Garlic Roast Chicken
1 3 lb chicken, cut up 1 onion thinly sliced 1 cup water Sprinkle of paprika
1 tsp garlic powder (or 2 cloves fresh, minced) 2/3 tsp cinnamon Salt & Pepper to taste
Clean chicken well. Combine salt, pepper, garlic, and cinnamon. Sprinkle mixture onto all parts of the chicken. Refrigerate for at least an hour.
Preheat oven to 400 degrees. Spray a roasting pan with vegetable oil spray.
Remove chicken from refrigerator, and place in roasting pan. Sprinkle with paprika. Scatter onion slices around chicken, and roast uncovered for 35 minutes.
Reduce heat to 350, stir onion slices, add the cup of water, and continue roasting for an additional 50 minutes tender, basting occasionally.
Man, this is good! Enjoy,
Phil
Hello My Friends,
We've been discussing Middle Eastern cooking over at another Forum and I've developed a taste for something a little more Spicy, so let's try a little something different over here at Papa's Pace...
Chicken with Smoked Paprika Ingredients 1 tsp smoked sweet paprika 1/4 tsp black pepper 1 lb skinless, boneless chicken breast tenders 2 tsp olive oil 2 tsp bottled minced garlic 1/4 cup sliced green olives 2 (10-ounce) cans diced tomatoes and green chiles, undrained 1/4 cup finely chopped prosciutto 2 TBS chopped fresh parsley Preparation Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes. Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley Perfect when served with Saffron Rice to soak up all the yummy sauce. (See Recipe Immediately Following) Indian Saffron Rice Ingredients 1/8 teaspoon powdered saffron 2 cups boiling water, divided 2 tablespoons butter 1 cup uncooked long-grain white rice, not rinsed 1 teaspoon salt Steep the saffron in 1/2 cup boiling water. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Chicken with Smoked Paprika
Ingredients
1 tsp smoked sweet paprika 1/4 tsp black pepper 1 lb skinless, boneless chicken breast tenders 2 tsp olive oil 2 tsp bottled minced garlic 1/4 cup sliced green olives 2 (10-ounce) cans diced tomatoes and green chiles, undrained 1/4 cup finely chopped prosciutto 2 TBS chopped fresh parsley Preparation Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes. Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley
Perfect when served with Saffron Rice to soak up all the yummy sauce. (See Recipe Immediately Following)
Indian Saffron Rice
Steep the saffron in 1/2 cup boiling water. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Have A Blessed Evening,
Phil all your recipes sound delicious. Have you ever tried cauliflower by using paprika and garlic in pan with a little butter, toast a few minutes then add the cauliflower? Cook only under tender or to your preference. Wonderful taste! Heating paprika in olive oil for a minute or two brings out a delicious toasted additon to dishes.
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