Paprika chicken is a meal that I grew up with, my mom would make this all the time.
So naturally I continued the tradition, my boys love this dish they ask for it all the time.
I love to make it because is easy and fast.
10 chicken drumsticks ( or tights )
1 tsp garlic powder
2 tbsp paprika
1 1/2 tsp chives ( you can use dry or fresh, I use dry for the seasoning and garnish with fresh)plus more for garnish ( optional)
1 tbsp italian seasoning
salt and pepper to taste.
1 tsp vegetable soup mix ( like knorr is optional)
1/4 cup warm water
3/4 cup light cream ( optional)
Wash the chicken and place in a large bowl.
Sprinkle the seasoning mixture over the chicken drumsticks and toss to coat well. Or you can rub each chicken drumstick separately.
Spray with Pam a large frying pan or pour 1 tbsp of vegetable oil making sure that it covers the bottom of the pan.
Arrange the chicken drumsticks in the frying pan, add the warm water and turn the stove on Hi. The moment the water starts bubbling turn the stove to medium low or in between low and medium low, cover and let cook for 45 to 50 minutes turning the drumsticks occasionally.
There should be enough liquid in the pan for the entire cooking time but if at any time it looks to dry you can add more water ( warm or hot ) to keep it going.
The chicken is done when no longer pink.
When the chicken is done, uncover the pan and raise the temperature to medium high cook the chicken turning every 10 or 25 seconds for about 2 minutes . This process it will help give a nice color all over.
the pan to the stove on medium low speed and add the cream. Stir and cook for about 5 minutes until the sauce thickens. If you don't have cream, milk will work just fine it it will not thicken like it does with the cream, but if is to soupy you can add 1 tsp of cornstarch diluted in 1 tbsp of water.
Today I used it for spaghetti.
I cooked the spaghetti according to the package instructions.
Drain the spaghetti and place into a large bowl,add the sauce and toss well.
Serve warm with the chicken.