Paprika chicken
This recipe came about as I wondered what to do with a pack of chicken legs. The answer turned out to be: make chicken paprikash, with a twist. The Spanish paprika adds an unexpected but delicious smoky heat.
Open in Cookpad AppCooking Instructions
- 1
Add a splash of veg oil to a large pan on high heat. Season the drumsticks with salt and pepper and sear them in 2 batches in the pan until evenly browned (about 5 minutes per batch).
- 2
Return all the chicken to the pan. Turn the heat down to medium and add the onions and garlic. Let cook 1 minute to soften the onions, then sprinkle on the oregano and paprika. Give the pan a stir to coat the chicken in the spices. Let cook 2 to 3 minutes (keep an eye on the bottom of the pan to make sure the spices and garlic don't burn).
- 3
Add the chicken stock to the pan. Give it a stir then put on the lid and let simmer for 10 minutes).
- 4
Remove the drumsticks from the pan and set aside. Turn the heat back up to medium-high and let the sauce reduce uncovered until halved (about 5 minutes). Turn off the heat and stir in the cream. Give the sauce a taste and add additional salt and pepper as needed. Return the chicken to the pan and roll them in the sauce for 1 minute or so to warm through.
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