Ingredients for Port And Paprika Chicken Bites
- Garlic Cloves
- 2 bay leaves
- Port Wine
- 2 tablespoons olive oil
- Cider Vinegar
- Sweet Paprika
- Sea Salt
- Chicken Thigh
- 1/2 cup fresh cilantro, chopped
- 1/2 cup yellow onion, finely chopped
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How to Make Port And Paprika Chicken Bites
- Grind 2 cloves of garlic and 2 bay leaves together in a food processor or blender until finely minced.
- In a bowl, whisk together 1/4 cup port wine, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon paprika, and 1 teaspoon salt.
- Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, to the marinade. Cover and refrigerate for at least 1 hour (or up to 2 hours).
- Chop 1/2 cup fresh cilantro.
- Spread the chopped cilantro on a serving platter.
- Heat the remaining 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Remove the chicken from the marinade (reserve the marinade), and add the chicken pieces to the hot skillet in a single layer. Discard the used marinade.
- Cook the chicken for 2-3 minutes per side, until browned and cooked through.
- Remove the chicken from the skillet and set aside on the cilantro-lined platter.
- Add 1/2 cup finely chopped yellow onion to the skillet and cook for 2 minutes, stirring occasionally, until softened and lightly browned.
- Spoon the cooked onions over the chicken on the platter.
- Serve the Port & Paprika Chicken Bites immediately or at room temperature. Sprinkle with a pinch of sea salt and serve with cocktail picks.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
29g
Carbs
1g
