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Paprika – Chicken

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Ingredients for 2 servings:

  • 2 chicken legs
  • 2 red bell peppers
  • 1 bell pepper(s), yellow
  • 2 m.-sized onion(s)
  • 700 g potatoes, waxy, possibly more
  • olive oil
  • salt and pepper
  • Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very simple

Clean the peppers, remove the seeds and white pith, and cut into small pieces. Peel the onions and slice them into thin half rings. Peel and dice the potatoes. Place everything in a roasting pan or casserole dish. Drizzle with plenty of olive oil and season with spices (amount to taste). It can be very well seasoned, though. Mix everything thoroughly. Wash the bell peppers and pat dry. Place them on top of the vegetables. Drizzle a little olive oil on the bell peppers and sprinkle with salt. Bake in the oven at 180°C (top/bottom heat) for about 45 minutes. Check occasionally to see if the time hasn’t been right.

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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.

Paprika – Chicken

Peppers stuffed with potatoes