All my life I have had a Hungarian connection. Growing up one of my best friends, Monica was Hungarian. When I moved to Ontario, I worked at a Hungarian restaurant where of course I met many Hungarians. Most importantly of all, the love of my life is Hungarian. Our meeting, ironically, was predicted by a Hungarian tarot card reader!
This is a photo of me, circa 2000, when we visited Budapest.
If you guessed that I’m jamming with a group of Hungarian gypsy fiddlers, you’d be correct! Much to their dismay I did not join the band…
Keeping in the spirit, there is nothing more synonymous with Hungary than paprika. This brilliant red spice is the basis for many Hungarian dishes and is one of my favourites. I love it on eggs, in soups and stews, and of course with chicken.
This marinade was quick to whip up. The star of the show added the brilliant red colour.
Using my trusty mason jar I simply shook the ingredients together…
…and poured it over the chicken breasts.
After roasting for 45 minutes, I sliced up the chicken and enjoyed it with salad. Because I used the smoked paprika it had a touch of chipotle which I love and it gave a nice depth to the chicken. Enjoy!
- 2 boneless skinless chicken breasts
- 2 tbsp smoked paprika
- 2 cloves garlic minced
- 1/4 onion minced
- 3 tbsp olive oil
- 2 tbsp white vinegar
- Shake all ingredients (except chicken, obviously) in a small mason jar
- Pour over chicken and massage it in well
- Leave in fridge for 4 hours or overnight
- Cook chicken at 375 for 25 minutes