Chicken Paprika

Chicken Paprika
Chicken Paprika is a great dish to cook on a busy weeknight. Just mix in our red chili paste (Tambda) with some chicken, toss some vegetables, and bake. Adding potatoes makes this a complete meal. We used chicken legs for this recipe as the dark meat holds better for a longer duration of cooking.
Serves: 3-4
6 chicken legs, skin-on
3 lemons, two lemons sliced in 2-inch thick slices, and juice from one lemon
1 Tablespoon salt
2 Tablespoons Rupen's Red Chili Paste (TAMBDA) PLUS 1 Tablespoon extra
4 Russet potatoes, quartered
20 garlic cloves, peeled
4 Tablespoons good quality olive oil
Pre-heat oven at 350 F.
Spray oil or use 1 Tablespoon olive oil on a large baking sheet or a large tray.
In a bowl, add potatoes and garlic, and sprinkle some salt and ground black pepper and toss. Set aside.
In a separate bowl, add lemon juice and salt (1 Tablespoon) along with chicken. Mix well.
Apply the red chili paste on all the chicken pieces.
Arrange the chicken, lemon, garlic, and potatoes on the baking sheet. Bake for 45 minutes.
Meanwhile, mix one Tablespoon red chili paste with 2 Tablespoons olive oil. Set aside.
Once the chicken and the vegetables have cooked for 45 minutes, remove from the oven, turn the oven at 400 F, and baste only the chicken pieces with the red chili paste and oil mixture. Flip the chicken pieces and baste the other side.
Remove the garlic and potatoes and set aside.
Cook for additional fifteen minutes, and serve along with the garlic and potato.

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