My 14-year-old: “Mom, this is good. No, really. It’s good.”
Me: “Really? Not too spicy, not too weird?”
My 14-year-old: “Mom. For real. GOOD. Can I have some more?”
Me: //pumps fist in air//
And so went the conversation at my house after I made this dish. I was having a classic “working mom Monday” and did not have time to make a stop at the store to buy anything exotic for this dish. Therefore, skinless boneless chicken breasts (which my kids always request) and green beans were going to be my two main ingredients. And you know, sometimes simple is best (That’s what we tell ourselves when we are this close to putting ANOTHER frozen pizza in the oven, am I right?).
When I got home, I stared at the spice rack, looking for ways to doll up my two ingredients. I love the beautiful brick color of paprika, so I grabbed my smoked paprika, threw some oil in a skillet, slivered up some garlic and made a garlic-and-smoked-paprika-infused oil in which to cook the chicken and green beans. I still had one ingredient to play with. And here is where things can work with you or against you. Lemon? Honey? Wine? Chives? The dish was nice as is; the garlic was not too overwhelming, almost sweet, as was the paprika, so honey was out. I liked the idea of chives or other fresh green herbs, but it really needed an acid to brighten up the flavors. I went with sherry vinegar – not as sweet as balsamic and more complex than red wine vinegar. This dish may not knock your socks off, but it made a 14-year-old girl give her mother a hug AND a high five. And that, my friends, makes it a keeper in my book.
Chicken with Smoked Paprika and Green Beans 4 Servings
3 Tbsp. olive oil
4 large garlic cloves, thinly sliced
2 tsp. smoked paprika
Salt and freshly ground black pepper to taste
3 boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. green beans, trimmed
¼ cup sherry vinegar (Red wine vinegar is an acceptable substitute.)
• Pour the olive oil into a large skillet over medium-low heat. Add the garlic and paprika and saute for 1 to 2 minutes, or until fragrant.
• Season the cubed chicken with salt and pepper and then add it to the skillet, coating all of the pieces with the infused oil. Cook for about 4 minutes.
• Stir in the green beans and vinegar and cover the skillet. Cook for 3 minutes and serve.
This article appears in October 2012.