Smokey Paprika Chicken on a Bed of Corn

A few months ago, my daughte, my finace and I walked into the Savory Spice Shop in downtown Santa Rosa.  The space was filled with mason jars and bins of spices, herbs, salts and creative mixes of all colors.

Drawn in like bees to flowers, we walked as if in a dream by the stacked shelves, reading the labels, commenting at varieties we’d never come across before, and asking for a taste of many of the offerings.  It was a cook’s fantasy excursion.

We were awestruck by the black Cocoa powder, that was so intense it blew your stockings off! The True Ceylon Cinnamon was amazing… sweet and rich. Many other spices drew our admiration, and one of the biggest winners for me was the Hot Smoked Paprika.  I fell in love with the rich smokey flavor that infused my senses.

We are going to use it in the recipe below, with some more common spices from your kitchen cabinet, to create a palate-pleasing elegant lunch.  This recipe was inspired by the chicken salad I had at ABC Kitchens in New York.

Hoda’s Smokey Paprika Chicken Salad

  • 4 organic free-range Chicken Breasts
  • 2 tsp. Hot Smoked Paprika
  • 2 tsp. Oregano
  • 1 tsp. Thyme
  • 1 tsp. Black Pepper
  • Salt to taste
  • 1 tsp. Coconut Oil for pan
  • 4 c. of organic Corn Kernels, best if freshly cut off the cob
  • 2 c. organic cherry Tomatoes, cut in half
  • 1 Tbs. organic unsalted Butter or extra virgin Olive Oil
  • Juice of 1 lime + 2 Tbs. water
  • 1/2 c. chopped organic Chives
  • 4 c. micro greens, or your choice of salad greens
  • 1 lime cut into quarters (opt.)

Make 2 crosswise cuts in each Chicken breast to allow spices to penetrate meat.

Mix all the spices in a bowl, and divide equally among chicken breasts, rubbing into the flesh.

Coat the bottom of a large sauté pan with coconut oil, and place over medium heat. Add chicken and allow to sear.  Turm over carefully with spatula so it doesn’t remain stuck to pan. Sear on other side.  Once lightly browned, turn heat to medium-low, cover and cook for 25 minutes, or until done.

In the meantime, place corn kernels in a medium pot over medium heat.  Add butter or oil, lime juice, water and 1/4 tsp. salt. Cook, covered for 15 minutes.  Remove from heat, add tomatoes and cover again.

Prepare 4 plates with micro greens.

When chicken is done, slice diagonally almost all the way through.  Allow to sit for 5 minutes.

Just before serving, scoop 1 c. corn over the greens in each plate, place chicken on top, and sprinkle all with the chives.

You can also squeeze a little lime juice on each chicken breast if you like.



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