Mild Smoked Paprika Chicken with Peanut Gravy and Sweet Potato Biscuits

Name: Mild Smoked Paprika Chicken with Peanut Gravy and Sweet Potato Biscuits
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 5 tbsp unsalted butter; 1 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 cup cooked mashed sweet potato; 1 1/4 cups buttermilk; 1/3 cup unsweetened creamy peanut butter; 1 1/2 cups chicken broth; 1 tbsp honey; 9 oz green beans; 1 cup corn kernels; 1/2 cup red onion; 1 tbsp apple cider vinegar; 2 tbsp fresh chives

An original American-inspired dish featuring seared and roasted chicken thighs finished with a silky peanut gravy, served with savory sweet potato biscuits and a warm green bean, corn, and red onion salad.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel absorbente)
8 g smoked paprika (divided)
4 g garlic powder
4 g onion powder
8 g salt (divided)
3 g black pepper (divided)
30 ml vegetable oil (divided)
70 g unsalted butter (divided)
188 g all-purpose flour (divided)
12 g baking powder
3 g baking soda
120 g cooked mashed sweet potato (at room temperature)
300 ml buttermilk (divided)
80 g unsweetened creamy peanut butter
360 ml chicken broth
15 ml honey
250 g green beans (recortados)
150 g corn kernels (fresh or descongelado)
80 g red onion (en pluma fina)
15 ml apple cider vinegar
8 g fresh chives (chopped)

Nutrition facts

per serving

710 kcal

Calories

39 g

Protein

46 g

Carbs

39 g

Fat

5 g

Fiber

41 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyPeanuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.
2
In a bowl, toss the chicken with 1 tablespoon vegetable oil, 1 teaspoon smoked paprika, the garlic powder, onion powder, 1 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon vegetable oil and sear the chicken for 2 to 3 minutes per side. Transfer the skillet to the oven or move the chicken to the prepared baking sheet and roast for 12 to 15 minutes, until it reaches 74 °C / 165 °F internally. Set aside and save the pan juices.
4
While the chicken roasts, make the biscuits. In a large bowl, combine 1 1/4 cups flour, the baking powder, baking soda, 1/2 teaspoon salt, 1 teaspoon smoked paprika, and 2 tablespoons chives.
5
Add 4 tablespoons cold or cool butter and work it in with your fingers or a pastry cutter until coarse crumbs form. Stir in the mashed sweet potato and 3/4 cup buttermilk; mix just until a soft dough comes together.
6
Turn the dough onto a lightly floured surface using the remaining flour, fold it over twice, and pat it to about 2.5 cm / 1 inch thick. Cut 8 biscuits. Place them on a baking sheet and bake at 220 °C / 425 °F for 12 to 15 minutes, until puffed and golden.
7
For the warm salad, boil or steam the green beans for 3 to 4 minutes until tender-crisp. Rinse briefly under running water and drain.
8
In a medium skillet, melt 1 tablespoon butter over medium heat. Add the corn and red onion; cook for 3 to 4 minutes until the corn is glossy and the onion is just tender. Add the green beans, apple cider vinegar, 1/4 teaspoon salt, and the remaining black pepper. Cook 1 minute more and keep warm.
9
In the same chicken skillet or in a saucepan, melt the remaining 1 tablespoon butter over medium heat. Add the remaining 2 tablespoons flour and cook for 1 minute, stirring constantly.
10
Gradually whisk in the chicken broth. Add the creamy peanut butter, the remaining 1/2 cup buttermilk, honey, the reserved chicken juices, and the remaining 1/2 teaspoon smoked paprika. Cook for 3 to 5 minutes until the gravy is thick and silky. Adjust salt if needed.
11
Serve the chicken topped with peanut gravy, alongside the sweet potato biscuits and the warm green bean and corn salad. Finish with the remaining chives over the top.

Chef tips

For taller biscuits, chill the dough for 10 minutes before baking. The gravy should be thick but pourable; if it reduces too much, add a small splash of extra broth.

Substitutions

You can swap the thighs for chicken breast, adjusting the cooking time to avoid drying it out. Buttermilk can be replaced with milk plus a little vinegar, and green beans can be replaced with cut asparagus.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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