What's for Dinner? Spicy Chili and Smoked Paprika Chicken

By Caitlin Klein in Food on Sep 28, 2011 6:20PM

As our weather takes a turn for the colder, it's important to have some simple weeknight recipes to warm you up that take minimal time to prepare. Our smoked paprika chicken with chili powder and jalapeno pepper is flavorful, uses only a few ingredients, and is guaranteed to heat you up from the inside. Winner winner chicken dinner.

Chicagoist's Spicy Chili and Smoked Paprika Chicken (serves 2)

2 small or 1 large boneless skinless chicken breast
Salt and pepper
1 teaspoon high quality olive oil
1 ½ teaspoons chili powder
1 ½ teaspoons smoked paprika
½ cup chicken stock
1 jalapeno, seeded and diced (include the seeds for added heat)
½ cup white wine
Cilantro and lime (optional garnish)

Instructions

Preheat the oven to 350 degrees.

Rub the chicken breast with olive oil and sprinkle with salt and pepper. Spoon chili powder and smoked paprika onto the chicken and rub the breast (easy, boys!) until it is thoroughly coated with the spice. Place the chicken into a small casserole or baking dish, top with diced jalapeno, and gently pour the chicken stock into the dish without disrupting too much of the spice.

You will see here that we use a chicken stock ice cube - this is a great way to make sure you always have some on hand. Next time you buy chicken stock or broth, freeze it in individual ice cubes and store them in a freezer bag. When you need a little extra stock or broth, the cubes will be ready for you.

Bake the chicken breast(s) for about 25 minutes, or until chicken is cooked thoroughly and juices run clear.

Remove the chicken from the dish and set aside. In a small pan, pour the remainder of the liquid from the chicken dish and add the white wine. Bring the liquid up to a high simmer and cook down until reduced by half. Spoon the sauce over the chicken, garnish with cilantro and lime, and serve.