Smoked Paprika Chicken Thighs

Smoked Paprika Chicken Thighs

 

 

 

 

 

 

 

 

 

 

  

 

 

If you asked me what my favorite spice is, I would say Smoked paprika. I love cooking with it and use it on chicken a lot! It’s a wonderful savory spice that comes from a type of pepper that is driedand smoked. It’s not very spicy but adds a rich flavor that makes things taste like you just pulled it off the grill.  Here is one of my favorite recipes to make using this incredible spice. The chicken is so tender and the flavors are unlike anything else. I make it two ways and I will share both with you now.

Smoked Paprika Chicken Thighs (Roasted)

4 Bone in, skin on chicken thighs

2 tablespoons soften butter 

1 tablespoon olive oil

½ teaspoon Kosher salt

1 tablespoon Smoked paprika

1 teaspoon Garlic powder

1 teaspoon Garlic salt

½ teaspoon Oregano

½ teaspoon Onion powder

 

Preheat oven to 450 degrees.

 

In a small bowl mix together the salt, smoked paprika, garlic powder, garlic salt, oregano and onion powder. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pat the chicken thighs with a paper towel to remove moisture.

Place the chicken thighs on a foil or parchment lined baking sheet, skin side up. Run your hands under the chicken skin to separate it from the chicken underneath. Place dollops of butter all over underneath the skin and then press down over the skin to spread around underneath.

 

 

 

 

 

 

 

 

 

 

 

Drizzle olive oil onto the chicken on both sides. Sprinkle both sides with seasoning mixture until well covered. 

Roast the chicken thighs in the oven, skin side down, for 10 minutes.

After 10 minutes, flip the chicken thighs, so that the skin side is up. Roast for another 15 minutes or so, until the internal temperature is 165 degrees F.  Allow chicken to rest for 5 minutes before serving.

 

NOTE:   Want crispier skin?  And a faster method?  Use your Air Fryer to make these delicious thighs.  Same ingredients just a different and faster cooking method.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Crispy Smoked Paprika Chicken Thighs  (Air Fryer) 

 

Follow the recipe above but instead of roasting them on a sheet pan in the oven use your Air Fryer.

Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray.

Place the seasoned chicken thighs in the air fryer, skin side down, for 12 minutes. 

After 12 minutes, turn your chicken thighs skin side up and cook for 10 minutes more. If you would like your chicken thighs super crispy. Cook for 4 minutes increments to get your desired crispness. 

Thighs are done when an internal meat thermometer reads 165 F. 

  

Sticky Lemon Chicken

 Sticky Lemon Chicken

I remember the first time I saw this recipe somewhere in a book or a magazine.  I remember thinking….Oh my, you had me at the word “Sticky.”  I could only imagine how flavorful and delicious this chicken might be before I made it and I was absolutely right.  It is delicious!   I like to serve it over rice with a salad on the side.  YUM!

Sticky Lemon Chicken

4-6 chicken thighs and legs or you can use breasts

Salt and pepper

2 tablespoons olive oil

1 tablespoon soy sauce

2 tablespoons honey

¼ cup water

3 cloves of garlic, peeled and chopped
grated zest and juice of one whole lemon

In a large skillet pan, add the oil and heat on medium high. Season the chicken well with salt and pepper. Add the chicken to the skillet and brown lightly on each side for about 5-6 minutes, turning each piece.

Add the lemon juice and zest to a small bowl. Stir in honey, olive oil, soy sauce and garlic and warm in the microwave for about 30 seconds.  Whisk the liquid until everything is mixed well and then pour over top of chicken making sure all pieces are coated well.  Cook for 15 minutes.  

Add the water if needed to thin out sauce. Put a lid on the pan and continue to cook for another 10-15 minutes or until chicken is no longer pink.  

Photography is the property of and copyrighted to Welcome Home.

15 Minute Ham and Bean Soup

 

 One of my favorite recipes that I use my leftover ham for is soup.  My Mom used to soak those beans and rinse them and soak them again. Then she would cook the soup on top of the stove for hours.  Well, who has time for that?  This is my replica of my Mom’s delicious Navy Bean and Ham soup, only it took me all of 15 minutes from start to finish.  Trust me, you won’t know the difference!

 

15 Minute Ham and Bean Soup

 

2 tablespoons olive oil

1 onion diced

1 large carrot peeled and diced

1/2 cup finely chopped celery

4 cloves garlic minced

2 cups shredded cooked ham

6 cups chicken stock or broth 

1 tablespoon fresh chopped thyme

3 tablespoons chopped fresh flat-leaf parsley

4 (15 ounce) cans cannellini beans rinsed and drained

1/2 teaspoon black pepper

pinch of salt, if needed

 

In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook for about 5 minutes or until onions are softened. Add in the garlic and sauté for another minute.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the ham on low heat for about 2-3 minutes.  Then pour in the chicken stock.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the thyme and parsley and bring to a boil, reduce heat and simmer for 5 minutes. Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed. 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Egg and Cheese Breakfast Bombs

Remember those apple pie bombs I made yesterday.  Well no one said you can only use that recipe for desserts.   Here is a variation of the same recipe I use for breakfast.  So easy and so good you will want to make these often.  I love these when I’m in a hurry and have no time for a sit down breakfast.  These are great Pop ‘em in your mouth and go!   Soft rolls wrapped around buttery eggs and cheese with whatever you want to add to them!  Take a bite and watch that cheese ooze out……yum.

  

Egg and Cheese Breakfast Bombs

4 tablespoons butter, divided

4 eggs, beaten

1 cup cheese of your choice; cheddar swiss, Jack, etc.

Salt and Pepper to taste

All-purpose flour, (for dusting hands and work surface)

12 frozen white dinner roll dough balls, thawed (I use Rhodes)

Any breakfast meat; bacon, sausage, ham, etc.  (Optional)

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan with 2 tablespoons of the butter and set aside. Or you can line a sheet pan with foil and then butter or spray.  You can use non-stick spray but I like the buttery taste on the rolls. 
   
In a medium skillet, melt the butter and pour in the beaten eggs.  Scramble until just set.  Don’t cook too long because they are going to bake in the oven and you want soft buttery eggs, not over-cooked. 

  

Remove the eggs from the skillet and spread out on a plate. Place in the refrigerator for about 15 minutes to chill.
  











  


In the meantime, flatten each dough ball into a circle about 3 inches across. I use my fingers to pull and stretch and flatten. Kind of like you’re making a pizza.

 



















Add some of the scrambled eggs on top. About a tablespoon. If you want to use chopped bacon or sausage or ham, add some on top of the eggs. 

 






















The Tricky Part:

Carefully pull each side of the dough up to the top and pinch as if you are making a pouch or purse. Keep going around the dough to make sure all the ingredients are inside and not falling out. It’s really very simple once you get the hang of it.  You will see as you pull the dough the ingredient fall back to the center.  

Once you have created the “package,” you want to flour your hands and roll it into a ball. Be careful to make sure you cannot see through the dough. If you have any tears or can’t seal the dough, tap your fingertips in flour, pinch any tears and roll again.

 

Place the dough ball in the prepared dish, seam side down. Repeat until all of the breakfast bombs are in the dish and touching each other.  Brush the bombs with the softened or melted butter and sprinkle with a little dried parsley flakes.

 

Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

  














Remove the breakfast bombs from the oven and brush more melted butter on top and sprinkle a little parsley on top. 

See how easy that way?  Now get ready for delicious!
 






















Serve and enjoy!
 







Photography is the property of and copyrighted to Welcome Home.