I couldn't figure out why it was called "smokey" chicken until I noticed that the recipe called for "smoked paprika." I used "regular" paprika!
Makes 4 servings
Prep: 15 minutes
Bake at 450 for 30 minutes
1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1.5 pounds baking potatoes, unpeeled, cut into ½ inch pieces
1 sweet onion, cut into 8 wedges
1 green pepper, cored, seed and cut into ½ inch strips
4 cloves garlic, sliced
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 lemon, cut into wedges, plus more for serving (optional)
½ cup parsley, chopped
• Heat oven to 450. Coat a 13x9x2-inch baking dish with non-stick cooking spray.
• Add chicken, potatoes, onion, green pepper and garlic. Tos with olive oil and season with paprika, salt and pepper. Squeeze lemon wedges over top and scatter wedges over casserole.
• Bake at 450 for 30 minutes or until chicken reaches 160. Stir once after 20 minutes.
• Scatter parsley over top. Serve with additional lemon if desired.
Per serving: 434 calories; 16 grams fat (3 grams saturated fat); 37 grams protein; 43 grams carb; 5 grams fiber; 721 mg sodium; 166 mg cholesterol.
Vickie’s revisions: I used 4 boneless, skinless, chicken breasts and 6 medium sized potatoes. I used two small yellow onions. I used two spoons (from my kitchen drawer) minced garlic. I didn’t measure anything else. I just sprinkled as desired and I know I used a lot more paprika than the recipe called for. I put all the “stuff” in a large bowl to toss it before placing it in the baking dish. I didn’t use any lemon.
In the future, I will make my own baked beans as these were way too sweet. I didn't plan appropriately to do so. Michael LOVED this dish and scarfed down three servings. Additionally, I won't add any brown sugar to the actual recipe. I served it with simple Pillsbury biscuits (I really have to get out and buy my large cutting board for kneading breads!) and a grape/gorgonzola salad.
6 bone-in, skinless chicken thighs, about 5 oz each (I used boneless, skinless chicken breasts, cut in half)
1 teaspoon salt
1/8 teaspoon black pepper (who measures this amount?)
1 large onion, chopped
2 cloves garlic, chopped
2 cups white long-grain rice
1 can (14.5 oz) reduced sodium chicken broth (I made my with powdered bullion)
1 Tablespoon garam masala
1/2 teaspoon ground ginger (I didn't measure)
1 package (10 oz) frozen peas and carrots, thawed
1/2 cup cilantro (I skipped this)
1/4 cup cashews, coarsely chopped (I skipped this, too)
* Heat oil in a large skillet over medium-high heat. Season chicken with a 1/4 teaspoon of the salt and the black pepper (I simply salted and peppered each piece.). Cook chicken 4 minutes per side. Remove to a plate.
* Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 teaspoon salt. (Once again, I didn't measure the ginger or the salt). Scrape up any browned bits from the bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes.
* To serve, garnish with cilantro and cashews.
Makes 6 servings. Per serving: 528 calories; 16 grams fat; 29 grams protein; 65 grams carbohydrates; 661 mg sodium; 72 mg cholesterol.
- 1/3 cup vegetable oil
- 1/4 cup honey
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
I use tons and tons of "stuff" to coat with the glaze. I start with oats (six cups?) and in this batch, I added pecans, macadamia nuts, cashews, almonds, sunflower seeds, dried cranberries and dried pineapple. I make sure all my nuts are salted so that I don't have to add any salt to the glaze (the original recipe calls for salt). I split everything into two large bowls and set aside. Spray jelly roll pan (pans with a slight lip) with your favorite cooking spray . . . I used coconut oil spray.).
In a small saucepan, combine oil, honey, and sugar. Bring to a boil and remove from heat. Stir in vanilla. Drizzle syrup over oat mixture; toss with a wooden spoon. Pour granola onto sheet pan and spread evenly. Bake, stirring occasionally, until golden (about 25 minutes). (Note: I've always added the vanilla at the beginning of the process because I never remember that I'm supposed to add it at the end. I set the timer for ten minutes and then stir. Reset for another ten minutes and stir again. I then decide if it needs another five minutes or so baking.)
This last batch made about 16 cups.