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Cathy Erway
Cookbook Author
00:20
Prep
00:45
Cook
01:05
Total Time
Ingredients & Directions
Directions
Paprika Chicken
1 1/2 to 2 lbs
Bone-in, skin-on chicken pieces, such as thighs or legs
1 clove
Garlic, grated or minced
3 teaspoons
Sweet paprika
2 teaspoons
Salt
About 3 tablespoons
Extra-virgin olive oil
1 1/2 lbs
Sweet potatoes
2
Bell peppers (any color), cut into long slivers about 1/2 inch thick cubanelle
1
Onion, halved through the root and sliced crosswise 1/2 inch thick medium
- Preheat the oven to 425°F.
- In a large bowl, combine the chicken, garlic, 2 teaspoons of the paprika, 1 teaspoon of the salt, and about 1 tablespoon of the olive oil.
- Quarter the sweet potatoes lengthwise, then slice the quarters lengthwise into evenly sized triangular spears no thicker than 1 inch wide (depending on how large your sweet potatoes are, you may end up cutting them into eighths or sixteenths).
- In a large bowl, toss the sweet potatoes, cubanelles, and onion with the remaining 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon paprika.
- Arrange the sweet potato wedges on a sheet pan, spacing them so that no two are touching and leaving some room for the chicken.
- Arrange the chicken pieces on the pan.
- Scatter the peppers and onion around and in between the sweet potato and chicken.
- Roast for 30 minutes.
- Add the kale crown and roast for another 10 to 15 minutes, until a kitchen thermometer inserted into the thickest part close to the bone registers 160°F.
- Just before serving, quickly reheat the sauce (if using) and pour it into a bowl or gravy boat.
- Serve the chicken and vegetables with the warm sauce on the side.
Crispy Kale Crown
4
curly kale leaves, stripped of thick ribs
1 tablespoon
Extra-virgin olive oil
1/4 teaspoon
Salt
- Rub the kale leaves with the olive oil and salt.
- When the chicken has 15 minutes left to roast, drape the kale pieces over the whole sheet pan, in as even a layer as you can, and return the pan to the oven to roast for another 10 to 15 minutes, until the chicken is cooked through and the kale is gently browned on the edges.
Paprika Sauce
1 tablespoon
Extra-virgin olive oil
1/4 cup
Sour Cream
Pinch of sweet paprika
Pinch of dried thyme
Salt and black pepper
- Heat the olive oil in a small saucepan over medium-high heat.
- Add the tomato paste and stir for about 30 seconds, until warm.
- Add the stock and whisk to blend.
- Bring to a boil, then reduce the heat to maintain a simmer.
- Whisk in the sour cream and bring the sauce to a low boil.
- Add the paprika and thyme, and season with salt and pepper.
- Taste for seasoning and add more salt and pepper as desired.
- Remove from the heat until you’re ready to serve.
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Paprika Chicken With Sweet Potatoes And A Crispy Kale Crown
Cathy Erway
Cookbook Author
Yield: 3
00:20
Prep
00:45
Cook
01:05 Total Time
Ingredients
Directions
Paprika Chicken
1 1/2 to 2 lbs
Bone-in, skin-on chicken pieces, such as thighs or legs
1 clove
Garlic, grated or minced
3 teaspoons
Sweet paprika
2 teaspoons
Salt
About 3 tablespoons
Extra-virgin olive oil
1 1/2 lbs
Sweet potatoes
2
Bell peppers (any color), cut into long slivers about 1/2 inch thick cubanelle
1
Onion, halved through the root and sliced crosswise 1/2 inch thick medium
- Preheat the oven to 425°F.
- In a large bowl, combine the chicken, garlic, 2 teaspoons of the paprika, 1 teaspoon of the salt, and about 1 tablespoon of the olive oil.
- Quarter the sweet potatoes lengthwise, then slice the quarters lengthwise into evenly sized triangular spears no thicker than 1 inch wide (depending on how large your sweet potatoes are, you may end up cutting them into eighths or sixteenths).
- In a large bowl, toss the sweet potatoes, cubanelles, and onion with the remaining 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon paprika.
- Arrange the sweet potato wedges on a sheet pan, spacing them so that no two are touching and leaving some room for the chicken.
- Arrange the chicken pieces on the pan.
- Scatter the peppers and onion around and in between the sweet potato and chicken.
- Roast for 30 minutes.
- Add the kale crown and roast for another 10 to 15 minutes, until a kitchen thermometer inserted into the thickest part close to the bone registers 160°F.
- Just before serving, quickly reheat the sauce (if using) and pour it into a bowl or gravy boat.
- Serve the chicken and vegetables with the warm sauce on the side.
Crispy Kale Crown
4
curly kale leaves, stripped of thick ribs
1 tablespoon
Extra-virgin olive oil
1/4 teaspoon
Salt
- Rub the kale leaves with the olive oil and salt.
- When the chicken has 15 minutes left to roast, drape the kale pieces over the whole sheet pan, in as even a layer as you can, and return the pan to the oven to roast for another 10 to 15 minutes, until the chicken is cooked through and the kale is gently browned on the edges.
Paprika Sauce
1 tablespoon
Extra-virgin olive oil
1/4 cup
Sour Cream
Pinch of sweet paprika
Pinch of dried thyme
Salt and black pepper
- Heat the olive oil in a small saucepan over medium-high heat.
- Add the tomato paste and stir for about 30 seconds, until warm.
- Add the stock and whisk to blend.
- Bring to a boil, then reduce the heat to maintain a simmer.
- Whisk in the sour cream and bring the sauce to a low boil.
- Add the paprika and thyme, and season with salt and pepper.
- Taste for seasoning and add more salt and pepper as desired.
- Remove from the heat until you’re ready to serve.
