Baked Chicken Paprika Garlic
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Don’t toss the cooked celery and onions, they make a delicious side dish. (Photo by Charlotte ekker wiggins)
Baked Chicken Paprika Garlic Recipe
Several things before I share this recipe:
I am in no way a fancy or accomplished cook. I share my recipes and culinary adventures to encourage the rest of you to get back in the kitchen and make your own food. Not only is it healthier because you know where it came from, but you can make simple delicious recipes and freeze extra for later consumption. And it will give you a nice feeling of accomplishment!
If you start looking at cost, you will see that cooking your own meals is less expensive than buying prepared food. Kids will enjoy “playing” with food by helping you cook and you can have fun experimenting together. And
My Hungarian father believed any dish was better with paprika, lots and lots of paprika.
This dish is even better the second or third day after the paprika and garlic have had a chance to marinate.
Don’t toss the cooked celery, onions and garlic, they make a delicious side dish!
Start with this basic recipe, then add the seasoning you want to try.
Trying out Penzey’s Baked Spanish-Style Paprika on this baked chicken, (Photo by Charlotte Ekker Wiggins)
Bake the chicken and vegetables covered in a 325F oven for 45 minutes to 1 hr.
Paprika Garlic Baked Chicken coming out of the oven. (Photo by Charlotte Ekker Wiggins)
Baked Chicken Paprika Garlic Recipe
This is for 6 chicken thighs. You can use any other favorite chicken and turkey parts. I like thighs because they are built in portion control, about 3 ounces per thigh without the bone.
You Will Need:
6 chicken thighs
1 large minced onion
6 cut up celery stalks (minimum)
4 teaspoons chicken bouillon
2 teaspoons garlic powder (or one fresh minced garlic)
Paprika sprinkled on both front and back of chicken thighs.
Salt to taste.
To Make:
Remove chicken skin and any attached fat.
Place paprika-dusted thighs in dish. Add onions, garlic powder or fresh garlic, cut up celery and chicken bouillon.
Fill half way with water. Gently mix. Cover with aluminum foil or lid.
Bake at 325F for an hour or until the chicken falls off the bone.
Allow to rest for 10-15 minutes before serving.
Deboned thigh in 1-inch of juice ready for freezing. (Photo by Charlotte Ekker Wiggins)
I debone before freezing. I also include about an inch of the juice in the bottom of the container for when it is reheated. The juice helps keep the baked chicken moist.
If you are just starting to cook, pick up a good basic cookbook like the 2007 American Encyclopedia of American Cooking. Learn the basics, then have fun in your kitchen!
Charlotte
