Paprika Chicken Drumsticks and Vegetable Stew

Simmered chicken in a paprika broth with vegetables, top that sucker with HERBS

Easy recipe to whip up if you have some good root veggies such as carrots, potatoes, onions, etc. and chicken. I used little drumsticks and wings, as it was about the only thing other than a whole chicken at the store, though you could use full legs, thighs, or just drumsticks. I highly recommend using parts with the bone and skin, as it adds a little something to the broth at the end. It is so satisfying and easy to make, even if you’re winging the measurements. Remember, just taste as you go and have fun with it.

"Damn, bruh. This should be on the blog." –My husband.

I shall not bore you with the origin story of this meal. It's just pure delight. Make it on cold nights, hot nights, it really doesn't matter, you'll like it any night.

NOW IT'S RECIPE O'CLOCK

Serves 3-4. Takes 30-40 minutes with prep and cook time.

INGREDIENTS

~1.5 pounds of bone in small chicken drumsticks/wings (can also use full legs, just the drumsticks, or thighs)

~2 large carrots, cut into ½ pieces

~½ large onion (white or brown), cut into 1 inch chunks

~2 medium russet potatoes (or a variation of smaller potatoes), about ½ cubes

~2 large garlic cloves, chopped into discs or just crush the cloves

~1 tomato, diced

~1 serrano pepper

~*optional* 1 c. of chopped cabbage, large chop

~1 tbsp of cumin

~1 tbsp of paprika

~1 tbsp of curry powder

~1 tsp of chili powder

~dash of cayenne if after it simmers with the serrano for a bit, you need something a little spicier

~*optional* 1 tsp of sumac (if you have it, since I like the little lemony taste it gives)

~salt and pepper to taste (the bouillon will most likely make it a bit salty, so take your time and taste)

~2-3 cups of chicken broth, enough to almost cover the chicken and veggies in your pot

~olive oil

~Toppings: Cilantro, squeeze of lime

DIRECTIONS

1. Add some olive oil, about 2 tbsp, to a heavy bottom pot over medium heat. Once hot, add the chopped carrots, onion and potato. Add a little salt and pepper to season. Mix to coat the vegetables in oil and cook for about 8 minutes, stirring occasionally. You want your onions to start turning translucent, and the veg to start crisping up a bit.

2. Add your garlic and cook for around 1-2 minutes longer. Don’t let it burn.

3. Transfer your sautéed veggies to a bowl.

4. Into the same pot that you used to cook the veggies, add a little more olive oil and heat up over medium heat.

5. Once hot, add your chicken and spread evenly along the bottom of the pot as best as you can. The chicken shouldn’t sizzle like CRAZY, more a soft sizzle so you can start crisping up the skin. Turn every so often so that you can brown as much of the skin that you can.

6. Cook your chicken about 6-8 minutes (thicker/bigger cuts may want a few minutes more time to brown all sides), turning every 2 minutes or so. Mmmm, crispy skin. You’ll be simmering in a broth for a bit later, so you don’t need the chicken to be cooked through at this point.

7. Once the chicken is browned, add back in the sauteed veggies you set aside. Toss around, scraping up some of those good chicken bits on the bottom of the pan.

8. Now add in your cumin, paprika, curry and chili powder, *sumac (not your cayenne yet, if using), and toss so that it evenly coats the chicken and veggies. Cook for another minute or so.

9. Once your spices are toasty (not burnt, so keep an eye on that. WE WANT FRAGRANT, PEOPLE.), add in your diced tomato and chopped cabbage (if using). Stir around and cook for another minute.

10. Add in your diced serrano and stir. Cook for another minute.

11. Add in your chicken broth now. You want to fill your pot so that it juuuust comes up to par with your chicken and veggies. I generally said 2-3 cups. We want their little heads popping out of the broth, taking a peek at us.

12. Bring the broth up to a simmer. You can put the top on the pot, though stir your stew around occasionally. Simmer for about 10 minutes and taste the broth. NOTE*** This is the time to add some spices if you need. See if you need to add a little kick with the cayenne. Lacks a little salt and pepper? Add it. Feel like it maybe needs something? Then add a bit more paprika. This is paprika chicken.

13. Simmer for 10 minutes longer, coming to 20 minutes simmer time total.

14. Let your stew sit and come into itself for another 5 minutes before serving up.

15. Serve into bowls and top with some chopped cilantro and a squeeze of lime. NOW EAT!