Every year at University I try to be a bit more adventurous with my cooking. This way, I’ll not only graduate with a degree (fingers crossed), but I’ll also be confident in entering adult-hood with the ability to cook a variety of meals. One of my biggest obsessions this year is trying different herbs and spices, I’ve come to realise they’re perfect for making a simple dish go from a 5 to a 10 by adding heaps of flavour. One in particular i’ve been loving at the moment is Schwartz Paprika Smoked, here’s a simple recipe for making my go-to Garlic & Paprika Chicken.
Garlic & Paprika Chicken
Ingredients (2 servings):
- Chicken breast, thighs or drumsticks [4 pieces]
- Lazy garlic [4 tsp]
- Schwartz Paprika Smoked [2 tbsp]
- Fresh Parsley [1/4 cup]
- Herby potatoes [1 pack]
- Salt and pepper [1 tsp]
Step 1 – Mix the garlic, parsley and smoked paprika into a pan and heat with oil for approximately 1 minute.
Step 2 – Season the chicken with salt and pepper.
Step 3 – Pour the oil and spice mix over the chicken, making sure all of the chicken is covered.
Step 4 – Bake in the oven for 45 minutes on 210°C/ 425f.
Step 5 – Serve with your cooked herby potatoes or any other side of your choice.
Credit to Jo Cooks for the recipe inspiration.
This smoked paprika seasoning is perfect for adding a little taste of Spain to your dishes. It is made from the same capsicum pepper as regular paprika, however the smoked variety is produced by drying the peppers over wood fires in order to give it a distinctly smoky taste. As someone who is not a super fan of hot spice in my dishes, I find sweet and smoked paprika a perfect alternative to hot paprika, these provide plenty of tangy taste to notice the seasoning, without becoming unenjoyable.
Get your hands on this Schwartz Paprika Smoked from Tesco for £1.60.
Get creative with your spice and see what other meals are complimented by Smoked Paprika. Some others include: tacos, wedges, paella, steak and hummus.
Disclaimer: Schwartz have sent me this product for review, but all views are my own.