Sweet and sour… Don’t we all love a good pucker? Add a little smoke flavor and POW! you won’t know what hit you!
I got this idea on a lazy day. Usually, I start a meal not really knowing what I’m going to make, so I’ll go into my fridge and pantry, grab as much ingredients that I can, put them on top of my butcher table and stare at it like it’s going to talk back to me.
This particular dish made it to my “hit list” It’s a one pot meal that I made it to serve 1.5 people… (me being the half) This was one of those times I wished I wouldn’t have done that. This dish was so perfect, so delicious, I was left wanting more. So Sweet and yet tangy. The aroma infested itself all over the house. All I kept hearing coming from the family room was“are you done yet? I hope you’re sharing whatever it is you’re making in there! You’re killing me and the dogs with that smell. FEED ME!”
I have adjusted the recipe to serve 4. I hope you enjoy!
Go get all your ingredients together…
Elena’s Smoked Sweet Paprika and Pepper Chicken – Serves 4
- 4 Chicken Cutlets
- 3 tbls Olive Oil
- 1 tsp Sea Salt – I use Pink Himalayan Sea Salt
- 1 tsp Garlic Powder
- 1 tsp Dried Cilantro
- 1 tsp Oregano
- 1 tsp Smoked Coarse Black Pepper
- 1/2 tsp Turmeric
- 1/2 tsp Smoked Sweet Paprika
- 1/2 tsp Ground Cumin
- 1 tbls Chopped Fresh Tarragon
- 1 tbls Mined Garlic
- 2 tbls chopped Shallot
- 1 Yellow Pepper (sliced)
- 1 Small White onion (sliced)
- 2 pcs Sun-dried tomato (sliced)
- 2 tbls Tarragon Vinegar
- 2 tbls Worcestershire Sauce
- 2 tbls Peter Luger’s Old Steak Sauceor cocktail sauce
Step 1 – In a small bowl mix together the sea salt, garlic powder, cilantro, oregano, black pepper, turmeric, paprika and cumin.
Step 2 – Rub the chicken with the spice mix… this is what us PRican’s call “orange chicken” hehe…
Step 3 – Heat up 2 tbls olive oil in a 10 inch frying pan. Add the cutlets ONE AT A TIME. Cook at med/high heat…
Step 4 – After about 5 minutes turn over (make sure your chicken is nice and brown) Once turned over cont. to cook for another 5-7 min
Step 5 – Remove from heat and set aside
Step 6 – Discard oil in pan and return pan to stove. We will be using just ONE pot for this dish 🙂 See below… That’s the good stuff!
Step 7 – Add the liquids, Tarragon Vinegar, Worcestershire Sauce & PLS sauce. We will be making a glaze. With a whisk, whisk while scraping to release all that yumminess from the bottom of the pot. Let cook for about 1 min until it thickens and scrape the glaze to one corner of the pot.
Step 8 – Add the remaining 1 tbls of olive oil. Add the shallots and garlic and saute (remember, keep to one corner, you’re going to be cooking in the same pot)
Step 9 -Follow step 8 in the following order, white onions, dun-dried tomato, yellow pepper. Saute each about 2 min. (remember to saute everything separately. I know you can do it!)
Step 10 – Give it a couple of good flips to bring everything together… Look at that beauty! Sprinkle in the fresh Tarragon.
Step 11 – Return chicken to pot.
Step 12 – Give it a good TOSS! Turn off heat and let sit for 2 minutes. Drain excess oil.. yuk!
Step 13 – Serve and enjoy! I had a baked potato in the oven. I sliced it up and used it as the bed.
Feel free to print out the recipe!! Bon Appétit!