Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
We've sprinkled paprika here and there. For a little twist on the chicken and potato classic, we used this smoky blend to spice things up a bit!
It's an all-in-one dish of the most popular food combination — chicken and potatoes. You can never go wrong with these two. With this dish, we recommend discovering the joy of using smoked paprika and how much it gives a delicious kick to our regular food.
Chicken paprika with potatoes recipe
14 ounces chicken fillet, in strips
2 teaspoons smoked paprika
Extra-virgin olive oil
1 clove garlic, crushed
5 ounces smoked pancetta (or smoked bacon), diced
2 bay leaves (optional)
1 pound potatoes, peeled and diced
4 ounces bottled grilled peppers, chopped
1 onion, rings
Fresh parsley, finely chopped
Rub the chicken with 1 teaspoon smoked paprika, salt and pepper. Drizzle with extra-virgin olive oil. Mix well. Leave the chicken for 1 hour.
Over medium heat, brown the chicken in a saucepan with extra-virgin olive oil. When it changes color, transfer to a plate and set aside.
With the same saucepan, brown the garlic. When it turns golden brown, discard it.
Lightly toast the pancetta in the saucepan.
Add the bay leaves and potatoes and cook the potatoes until almost tender.
Sprinkle in the remaining paprika, salt and pepper. Add more extra-virgin olive oil and coat the potatoes well.
Put back in the chicken and add the grilled peppers and onions. Cook them together for another 10 minutes.