Thanks to the snow storm coming in, my facility pretty much shut down around 2:30 yesterday I gotta tell you…I didn’t mind that at all! I literally skated by 4 roadside collisions and 2 tow trucks trying to get home and by the time I got in, all I wanted was a finger of Whistle Pig Rye and a good meal.
So that’s exactly what I did…in that order 🙂
Paprika Chicken & Braised Baby Broccoli
What I Used
Chicken Breast [3 large ones to be exact]. 2 Handfuls Baby Broccoli. Half an Onion [chopped]. Smoke Paprika. Salt. Pepper. Olive Oil. Greek Non-fat Yoghurt. Garlic [Minced]. Dry Sherry. Low-Sodium Chicken Stock.
What I Did
First, rinsed and seasoned both sides of my Chicken with Salt & Pepper.
Next in a large heavy pan, I heated 2 tbsp Olive Oil and browned the Chicken Breasts on either side. When they were nice and golden brown, I set them aside and sautéed the Onions until fragrant. Then I added 1 tbsp of the Garlic [minced], stirred and let cook for about 3 mins.
At this point, I reduced the heat to really low and added in 5 tbsp of Smoked Paprika. I stirred this constantly, until the Paprika was ‘wet’. Then returned the chicken to the pan, mixing it in well before adding 3tbsp of Dry Sherry, ensuring I scrapped up the bits from the bottom of the pan.
A little more stirring then I poured in 1 cup of Chicken Broth and brought the whole pan to boil. I let the chicken finish cooking, covered, on med-low heat for 20 mins.
Meanwhile, in a separate pan, I sautéed the Broccoli in Olive Oil and when one side started to brown, flipped them over, gave a light sprinkling of Salt and added 1 tbsp of Water.
Then I let them finish cooking, covered, for 5 more mins.
When the Chicken was finished, I removed them from the pan and set them aside to for slicing. Finally, with the heat still on med-low, I added 2 tbsp of Greek Yoghurt to the remaining sauce in the pan, did another sprinkle of Salt & Pepper and stirred excitedly to get that creamy smooth texture.
And that was that…
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