{"id":1648,"date":"2013-02-17T20:24:03","date_gmt":"2013-02-18T02:24:03","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1648"},"modified":"2013-02-18T19:46:41","modified_gmt":"2013-02-19T01:46:41","slug":"paprika-chicken","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1648","title":{"rendered":"Paprika Chicken"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/02\/Paprika-Chicken.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1646\" alt=\"Paprika Chicken\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/02\/Paprika-Chicken-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/02\/Paprika-Chicken-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/02\/Paprika-Chicken-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/02\/Paprika-Chicken.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Whatever you do, don&#8217;t remove the skin from the chicken. The vegetables and resulting sauce incorporate the brown bits from the pot and add a critical layer to the overall flavour. There are many kinds of paprika and here&#8217;s your chance to experiment. Sweet or hot varieties would both work, though using an entire tablespoon of smoked paprika may be overpowering.<\/p>\n<p><strong>Time: 60 minutes<\/strong><\/p>\n<p><strong>Serves: 6<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>1 teaspoon extra-virgin olive oil<\/address>\n<address>4 chicken legs \u2013 split at the joint<\/address>\n<address>1 \u00bd teaspoons kosher salt<\/address>\n<address>1 \u00bd teaspoons fresh ground black pepper<\/address>\n<address>1 red bell pepper \u2013 seeded and thinly sliced<\/address>\n<address>1 large onion \u2013 halved and thinly sliced<\/address>\n<address>1 bulb fennel \u2013 thinly sliced<\/address>\n<address>1 tablespoon paprika<\/address>\n<address>2 cloves garlic &#8211; very finely chopped or crushed<\/address>\n<address>\u00bc cup fino sherry<\/address>\n<address>2 tomatoes \u2013 chopped<\/address>\n<address>1 teaspoon lemon juice<\/address>\n<address>2 tablespoons light sour cream<\/address>\n<address>\u00a0<\/address>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place a dutch oven on medium-high heat and add the olive oil.<\/p>\n<p>Season the chicken pieces with a teaspoon each of the salt and pepper. Brown both sides of the chicken in batches and set aside tented with foil to keep warm.<\/p>\n<p>Add the bell pepper, onion, fennel and paprika to the dutch oven, stirring occasionally for five minutes. Stir in the garlic and continue to cook for one minute.<\/p>\n<p>Reduce the heat to medium low, stir in the sherry, tomatoes and the remainder of the salt and pepper.<\/p>\n<p>Return the chicken to the pot, cover and cook for thirty minutes, turning the chicken once. Remove the chicken and set aside to keep warm.<\/p>\n<p>Turn the heat to high to reduce the sauce, stirring often for five minutes. Remove the pot from heat, then stir in the lemon juice and sour cream.<\/p>\n<p>Plate the chicken pieces topped with the sauce.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/02\/Paprika-Chicken.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whatever you do, don&#8217;t remove the skin from the chicken. The vegetables and resulting sauce incorporate the brown bits from the pot and add a&hellip; <\/p>\n","protected":false},"author":1,"featured_media":1646,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/02\/Paprika-Chicken.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1648"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1648"}],"version-history":[{"count":4,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1648\/revisions"}],"predecessor-version":[{"id":1652,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1648\/revisions\/1652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1646"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}