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Angi's chicken and potato pot

updated

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Ingredients for 4 servings:

  • 4 tbsp sunflower oil or rapeseed oil
  • 4 chicken legs
  • 4 large onions
  • 4 tbsp paprika powder, sweet
  • 1 tbsp paprika powder, hot
  • 1 liter chicken broth
  • 1 ½ kg potatoes, mostly waxy
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

still tastes good the next day

Cut the onions into half rings. Heat the oil in a large, wide pot, fry the onion rings (do not allow them to brown), then sprinkle with the paprika and continue to fry while stirring. Add the salted chicken thighs and stir thoroughly. Reduce the heat and continue to fry for 10 minutes. Peel and wedge the potatoes, add them to the chicken thighs, mix well, and pour in the chicken stock to cover. Simmer with the lid on for about 40 minutes. Season with salt and pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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