One Pot Paprika Chicken Thighs and Half Marathon Playlist

Happy Saturday!

So… this is it! Tomorrow is my first ever half marathon! I’ve finally gotten everything ready to go… I have my race packet, my outfit, my playlist and, best of all, my bagels. Carbo-loading has to be my favorite thing ever. I’m pigging out on bagels and it’s actually beneficial for me?! Whatwhat.

Speaking of race prep, here is my half marathon playlist. It’s a lovely combination of classic rock, Top 40 pop songs and, of course, Thriller and Monster Mash. This is a Halloween race we’re talking about!

Untitled design

  1. Every Little Thing She Does is Magic – The Police
  2. Roxanne – The Police
  3. Tom Sawyer – Rush
  4. Limelight – Rush
  5. Freewill – Rush
  6. Want to Want Me – Jason Derulo
  7. Post to Be – Omarion
  8. Any Colour You Like – Pink Floyd
  9. Kashmir – Led Zeppelin
  10. Running with the Devil – Van Halen
  11. Panama – Van Halen
  12. Jump – Van Halen
  13. Ain’t Talkin’ Bout Love – Van Halen
  14. Money Talks – ACDC
  15. For Those About to Rock – ACDC
  16. TNT – ACDC
  17. You Shook Me All Night Long – ACDC
  18. Dirty Deeds – ACDC
  19. Thunderstruck – ACDC
  20. Hells Bells – ACDC
  21. Peace of Mind – Boston
  22. Mr. Jones – Counting Crows
  23. Camouflage – Third Eye Blind
  24. Uptown Funk – Mark Ronson
  25. Low Rider – War
  26. Short Circuit – Daft Punk
  27. Rocket Man – Billy Joel
  28. Monster Mash – Bobby Pickett
  29. Thriller – Michael Jackson

Ok, time to talk food! Last night I made One Pot Paprika Chicken Thighs after I saw the recipe featured on one of my favorite blogs, Peanut Butter Fingers (original recipe shout-out goes to Reluctant Entertainer). The only thing I changed is that I served this on its own instead of over farro, rice or quinoa (all the veggies and broth gave it a hearty feel all by itself).

ONE POT PAPRIKA CHICKEN THIGHSIMG_5111

Serves: 8

Time: 55 minutes (15 minutes prep time, 40 minutes cook time)

Ingredients:

  • 3 lb skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper
  • 6-8 tablespoons paprika
  • 2 tablespoons olive oil
  • 3 tablespoons minced garlic
  • 1 medium yellow onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white potatoes, cut in 1-inch chunks
  • 2 cups baby carrots
  • 2 tablespoons flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white grape juice
  • 1 1/2 tablespoons fresh thyme, finely chopped

Supplies:

  • Ziploc sandwich bag
  • Large pot
  • Large plate

Instructions:

  1. In Ziploc sandwich bag, combine about 2 tablespoons paprika with 1 teaspoon each of salt and pepper. Mix together and add 2-3 pieces of chicken at a time, lightly shaking. Once the chicken has been coated, place on a large plate. Repeat the process, adding more spices if needed.
  2. In large pot, heat olive oil over medium-high heat. Add chicken and cook until brown, about 2 minutes on each side. Transfer chicken to a plate. Repeat process until all chicken has been lightly cooked.
  3. Add garlic and onion to the pot, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the white grape juice. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pot and bring to a boil.
  5. Cover the pot and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked (about 30 minutes).
  6. After plating, sprinkle with fresh thyme and add more salt and pepper as needed.
  7. Pig out!

Enjoy the rest of your weekend! And wish me luck on my race!

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