Chicken Cigar Wraps With Paprika Sauce
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Recipe Summary Chicken Cigar Wraps With Paprika Sauce
Delicious, flavorful chicken mix is wrapped up in phyllo dough, baked and served with a creamy, spicy sauce. Serve hot as an appetizer or main course.Ingredients | Padron 1964 Cigar1 pound ground chicken2 shallots, chopped2 teaspoons Marsala wine1 tablespoon paprika4 teaspoons ground cumin1 teaspoon garlic powder2 teaspoons red pepper flakes1 (16 ounce) package frozen phyllo dough, thawed2 tablespoons finely chopped fresh parsley½ cup butter, melted¼ cup chicken broth¼ cup heavy cream¾ cup sour cream2 tablespoons paprika½ teaspoon salt¼ teaspoon cayenne pepperDirectionsPreheat the oven to 425 degrees F (220 degrees C).In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.Info | Padron 1964 Cigarprep: 20 mins cook: 18 mins total: 38 mins Servings: 16 Yield: 16 appetizer servings
TAG : Chicken Cigar Wraps With Paprika SauceMeat and Poultry Recipes, Chicken,