Roasted Paprika Chicken

Roasted chicken with paprika, bell peppers, onions and tomatoes is a soul food favorite. The recipe is from Bertha’s Kitchen in North Charleston, a restaurant that has been dishing up Southern hospitality for over 25 years. The moment my eyes alighted upon the recipe in the current issue of Saveur I knew it would be gracing my table. I love when that happens. It just oozes delicious comfort.

Paprika seasoned whole chicken legs are seared in a pan then roasted in a chicken broth flavored with tomato paste and strips of bell pepper and onion. The skin side of the chicken stays crispy and results in fork-tender chicken. The savory, flavor-packed broth begs to be served over rice, couscous or even mashed potatoes.

The original recipe calls for whole chicken legs but any kind of skin-on, bone-in chicken can be used with good results.

Roasted Paprika Chicken

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 4 servings

Roasted Paprika Chicken

Roasted chicken with paprika, bell peppers, onions and tomatoes, a soul food favorite!

INGREDIENTS:

4 whole chicken legs
Kosher salt, freshly ground black pepper, and paprika, to taste
3 tablespoons vegetable oil or canola oil
4 cloves garlic, roughly chopped
1 large green bell pepper, cut into 1/2-inch thick strips
1 large yellow onion, cut into 1/2-inch thick slices
1/4 cup tomato paste
1 cup chicken broth

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Heat oil in a large, wide saucepan over medium-high heat.
  2. Season chicken generously with salt, pepper, and paprika.
  3. Cook chicken, skin side down until golden brown about 6 minutes, in batches if needed. Place chicken in a large roasting pan skin side up.
  4. In the same saucepan saute garlic, peppers, and onions until they begin to soften. Stir in tomato paste, cook for 1 minute, then add chicken broth, scrape up browned bits off bottom of pan (that’s the flavor!).
  5. Pour vegetables and stock around chicken, bake until chicken is cooked through, juices should run clear and internal temperature should reach 165-174 degrees F; about 45 minutes – 1 hour.

Notes:

Adapted from Saveur

http://www.cinnamonspiceandeverythingnice.com/baked-paprika-chicken-with-peppers-and-onions/

Comments

  1. BeadedTail says

    Oh I bet that's loaded with fabulous flavor! It looks delicious Reeni!Smooches to Moon!

  2. Karen says

    Oh my! This looks SO good. I bet it's so tender and moist. The flavors here are making my mouth water!

  3. Maddie Mae says

    You know when you decide you MUST have a recipe (in this case baked paprika chicken) look in the cupboard/fridge and find not all the ingredients? But then a great courage rises from deep within and says, “Screw it, do it anyway.” And so I did it anyway. I had no paprika, so I used chili pepper (Hey, it was RED, and I don’t mind spice), I had no bell peppers (that’s actually just sad) and I had vege broth instead of chicken. But I rolled with it. AND I LOVED IT! If my weird version was this good, I can only imagine what it would taste like if I did it right!

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