Why Make This Recipe
Paprika Chicken with Olive Walnut Vinaigrette is a delightful dish that brings together the robust flavors of smoked paprika and the freshness of olives and walnuts. This recipe is simple to prepare and perfect for weeknight dinners or special occasions. The vinaigrette adds a lovely twist, making it a crowd-pleaser for anyone who loves a bit of Mediterranean flair in their meals.
How to Make Paprika Chicken with Olive Walnut Vinaigrette
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup walnuts, chopped
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Directions:
- In a bowl, combine olive oil, minced garlic, smoked paprika, salt, and pepper to create a marinade.
- Place chicken breasts in a resealable plastic bag, pour the marinade over them, seal the bag, and massage the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes.
- Prepare the Olive Walnut Vinaigrette by whisking together chopped olives, walnuts, red wine vinegar, olive oil, honey, salt, and pepper in a bowl. Set aside.
- Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side or until fully cooked.
- Transfer the cooked chicken to a plate, let it rest for a few minutes, then slice into strips or serve whole.
- Drizzle the Olive Walnut Vinaigrette over the cooked chicken, garnish with fresh parsley, and serve hot.
How to Serve Paprika Chicken with Olive Walnut Vinaigrette
This dish is best served immediately while it is hot. Pair it with a side of steamed vegetables, rice, or a fresh salad to complete your meal. The vinaigrette can drizzle over the chicken and any side dishes for extra flavor.
How to Store Paprika Chicken with Olive Walnut Vinaigrette
If you have leftovers, store them in an airtight container in the refrigerator. The chicken will stay fresh for up to 3 days. Reheat gently in the microwave or on the stovetop, being careful not to dry it out.
Tips to Make Paprika Chicken with Olive Walnut Vinaigrette
- For extra flavor, try letting the chicken marinate longer, up to 2 hours or overnight.
- Ensure your skillet or grill pan is hot before adding the chicken. This will help create a nice sear and keep the meat juicy.
- Feel free to add other herbs or spices to the marinade for a personalized touch.
Variation
You can substitute the walnuts with pecans or almonds for a different crunch. Additionally, try using different vinegars like balsamic for a sweeter taste.
FAQs
1. Can I use bone-in chicken instead of boneless?
Yes, but the cooking time will be longer. Make sure to cook it until the internal temperature reaches 165°F (75°C).
2. Is the Olive Walnut Vinaigrette vegan?
Yes, it is vegan-friendly! The vinaigrette consists of olives, walnuts, and simple ingredients that are all plant-based.
3. Can I make this dish ahead of time?
You can marinate the chicken ahead of time. Just cook it fresh when you’re ready to serve for the best flavor and texture.