Smoked Paprika Chicken
This recipe is a simple smoked paprika chicken stir-fry seasoned with fragrant spices which adds the most divine color to your chicken.
What is Smoked Paprika Chicken?
This recipe is a simple chicken stir fry seasoned with fragrant smoked paprika and turmeric which adds the most divine color to your chicken. Add in a lot. These Moroccan seasonings like turmeric and smoked paprika add so much flavor to any dish.
Loads of fresh ginger and garlic are also stars in this recipe. The health benefits of these superstar foods include regulating blood sugar (see Cleveland Clinic article here) to lowering cholesterol, combating cancer cells, and helping with weight loss.
Here is a rather interesting study from the National Institutes of Health. An easier guide to the benefits of eating garlic- raw or cooked is here.
Packed within this recipe are superfoods like red onion, broccoli, edamame, and mushrooms. Just before serving, I add roasted cashews for a bit of crunch. I find these vegetables so filling and satisfying that I have pretty much eliminated the desire to cook rice and serve it on the side with my dinners anymore.
Ingredients in Smoked Paprika Chicken:
- chicken breasts or thighs
- smoked paprika, turmeric, garlic powder, ground pepper
- everything but the bagel seasoning mix
- garlic
- ginger
- olive oil
- broccoli
- red onion
- edamame
- cremini, shiitake, or portobello mushrooms
- bell peppers
- asparagus
- roasted cashews
- tamari
- sweet chili sauce
Equipment and Utensils needed for Smoked Paprika Chicken:
Other High Protein Chicken Recipes:
- Quinoa Chicken Power Bowl
- Coconut Milk Chicken with Spinach
- Thai Chicken with Soba Noodles and Peanut Sauce
- One-Dish Mediterranean Baked Chicken
- Balsamic Chicken with Peppers
Pro- tips for this Smoked Paprika Chicken Recipe:
- Fresh Spices- since the key to this recipe is spices- make certain your spices are no more than 3 months old.
- Chop the chicken into uniform pieces for even cooking.
- Cover the skillet with a tight-fitting lid if the sauce gets too thin.
- Add water to the pan if needed or if the sauce is drying out too quickly.
- To clean the mushrooms, use a damp paper towel – never wash them with water- they will sog out and not brown, but steam.
- If you cannot find “everything but the bagel” mix, use black sesame seeds.
- To trim your asparagus, do not use to old “snap” method. Instead, peel the ends of the asparagus and when the stem is no longer woody or dried out- that is where the asparagus can be trimmed.
Variations and substitutions for this chicken skillet:
- A can of coconut milk added to the pan to create a creamy sauce for the dish.
- Add pineapple, cauliflower, bok choy, carrots, or green beans to add variety to the dish
- Omit the chicken for a vegetarian option
- Shrimp or Salmon makes a great seafood alternative
- Serve with basmati rice, couscous or quinoa
- Instead of cashews, add pepitas (sunflower seeds) for a nut-free options
Smoked Paprika Chicken
Ingredients
- 2 whole chicken breasts, cut into bite-sized chunks
- 1 tsp smoked paprika
- 2 tsp turmeric
- 1 tsp garlic powder
- ½ tsp fresh ground black pepper
- 4 cloves garlic, minced fine
- 2 tbsp fresh ginger, grated
- 1 tsp everything bagel seasoning blend
- ¼ cup tamari- gluten-free soy sauce
- 3 tbsp sweet chili sauce
- ½ cup water
- ½ red onion, sliced
- 1 large red, yellow, OR orange bell pepper, sliced
- 8 oz gourmet mushrooms, such as cremini, shitake, portobello, sliced
- 1 cup frozen shelled edamame, thawed
- 3 cups broccoli cut into florets
- 7-9 stalks asparagus sliced on the diagonal, and the white part removed.
- ½ cup roasted cashews
- Olive oil
Instructions
- Heat 1 tbsp olive oil in a large non-stick or ceramic skillet until just shimmering.
- Lower the heat in the pan to medium. Add in another 1 tbsp of olive oil.
- Add in chicken, in batches, taking care not to let sides touch so the meat will brown and not steam. Sprinkle chicken with the turmeric, garlic powder, smoked paprika, and black pepper while cooking. When the chicken is golden brown, (about 5-7 minutes) turn it over and brown the other sides. You may lower the heat to keep the chicken from cooking too quickly. Set aside to rest, covered, to keep warm.
- Sauté the garlic and ginger for 1-2 minutes until fragrant.
- Add in the onions and mushrooms. Cook until the edges are just browned- about 4-5 minutes. Add in the peppers, broccoli, and asparagus. Sauté another 3-4 minutes.
- Stir in the Everything but the Bagel seasoning, tamari, (or low sodium soy sauce) water, and sweet chili sauce.
- Add in the edamame and return the chicken to the pan. Cook for another 5 minutes until the chicken is cooked through and the vegetables are crisp and tender. Add in the cashews and toss well in the pan so they are well coated with the sauce.
- If the pan becomes too dry, turn down the heat and add more tamari and water- 1-2 tbsp at a time. You can also cover the pan for a few minutes to help keep the dish from drying out.
- If there is too much liquid in the pan, just increase the heat to help it evaporate. Watch the pan though- you do not want the dish to dry out.
