Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Paprika Chicken

Share

Lobo
Moderator
Moderator

Posts : 20930
Thanked : 984
Join date : 2013-01-12

Paprika Chicken

Post by Lobo on Mon 18 Jan 2016, 8:53 pm


Paprika Chicken


Read Reviews

Write a Review
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 to 4
A dry rub that includes smoked paprika, roasted garlic powder, cayenne and brown sugar gives this stovetop chicken an appealing barbecue-like flavor. For a delicious accompaniment, try our Garlic-Thyme Smashed Potatoes.



  • Printer Friendly Version






  • 58

Ingredients:


  • 1 Tbs. smoked sweet paprika
  • 1 tsp. roasted garlic powder
  • 1 tsp. kosher salt
  • 1/8 tsp. cayenne pepper
  • 1 tsp. light brown sugar
  • 3 chicken drumsticks, about 1 lb. (500 g) total
  • 3 chicken thighs, about 1 1/4 lb. (625 g) total
  • 1 Tbs. vegetable oil

Related Recipes


  • Garlic-Thyme Smashed Potatoes >


Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

Directions:

In a small bowl, stir together the paprika, garlic powder, salt, cayenne and brown sugar. Rub the spice mixture evenly over the chicken pieces.

In a nonstick fry pan over medium-high heat, warm the oil. Add the chicken, reduce the heat to medium, cover and cook, turning the pieces occasionally, until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 15 to 17 minutes.

Uncover the pan, increase the heat to medium-high and cook until the skin begins to crisp, 2 to 3 minutes. Serve immediately. Serves 2 to 4.

Williams-Sonoma Kitchen

    Current date/time is Mon 27 Feb 2017, 2:17 pm