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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, September 22, 2013

Creamy Smoked Paprika Chicken Pasta with garlic chips by Steven Dolby















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(Serves 2 people)
CREAMY SMOKED PAPRIKA SAUCE
1 Garlic clove (finely diced)
1/2 Medium red onion (finely diced)
1 Tbsp olive oil
Salt (pinch)
3 1/2 Tsp smoked paprika
1 Tsp plain flour
1 1/2 Cups vegetable stock
2 Tsp fresh lemon juice
2 Tsp balsamic vinegar
1 Tbsp heavy cream
Salt (to taste)
Pepper (to taste)
Sugar (to taste)
OTHER INGREDIENTS
11oz Chicken breast (cut into bite-sized pieces)
1/2 Tsp salt (for the chicken)
1/2 Tsp ground black pepper (for the chicken)
1 Tbsp olive oil (for the chicken)
1/2 Tsp chili flakes (for the chicken)
Spaghetti (enough for 2 people)
GARLIC CHIPS
2-3 Large garlic cloves (finely sliced)
2 Tbsp olive oil
Salt (to taste)

Directions
MAKING
For Creamy Smoked Paprika Sauce:
1. In a pan, heat olive oil, add onion and a pinch of salt. Sweat for 5 minutes.
2. Add garlic, sweat for a minute then add smoked paprika. Cook for 2 minutes.
3. Stir in plain flour, cook for 1 minute and then pour stock. Stir well, bring to a boil and reduce by half.
4. When reduced add lemon juice, balsamic vinegar, and cream. Bring it back to a boil and simmer.
5. Season with salt, pepper, and sugar to taste.
For Chicken:
6. In a bowl, place chicken pieces and mix it with salt, pepper, olive oil, and chili flakes.
7. On a grill pan, place chicken and cook until done. Remove from grill and set aside to rest.
For Pasta:
8. Follow package direction and cook pasta. Drain and set aside.
For Garlic Chips:
9. In a pan, heat olive oil and add sliced garlic. Cook until golden brown.
10. Remove garlic slices from oil and transfer it to paper towel. Season with salt.

FINALIZING
11. Add drained pasta to the sauce and mix well.

SERVING
12. Serve pasta topped with chicken and garlic chips, garnished with basil, parsley, and grated Parmesan cheese.
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© STEVEN DOLBY


4 comments:

  1. Thanks for sharing this recipe...between can I replace balsamic vinegar to apple cider or white distilled vinegar?

    ReplyDelete
  2. Absolutely fantastic. Tried this, the shanks and the beef and Guinness pie..all absolutely beautiful. Thanks so much :D

    ReplyDelete