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Port-Paprika Chicken Bites

Port-Paprika Chicken Bites
Kate Heyhoe

Prep 20 mins
Cook 10 mins
Total 30 mins
Appetizer
Portuguese
4 servings
215 kcal

Ingredients 

  • 2 garlic cloves
  • 2 bay leaves
  • 3 tablespoons port (ruby or tawny)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon sea salt plus more to taste
  • 1 pound boneless, skinless chicken thighs cut into bite-size chunks (about 1-inch [25-mm] dice)
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup finely diced onion

Directions 

  • Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively, chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
  • Pour the mixture over the chicken, cover, and refrigerate for 1 to 2 hours.
  • Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
  • Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
  • Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
  • Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.