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 came up with this recipe on a lazy day. Usually, I’ll start a meal not really knowing what I’ll be making. I’ll go into my fridge and pantry, grab as much ingredients as I can, put them on top of my butcher table and stare at it them as if they’re going to talk back to me.
This particular recipe made it to my “hit list” It’s a one pot meal I created to serve 3 people, There are 4 in our home! 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 injected itself all around the house. All I kept hearing coming from the family room was “are you done yet? I hope you are sharing whatever it is you’re making in there!”
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..
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!