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.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Paprika Chicken

Share

Lobo
Moderator
Moderator

Posts : 17752
Thanked : 872
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 Fri 02 Dec 2016, 10:36 pm