Baked Paprika Chicken

Lately, P has been preferring chicken to beef. He has a penchant for food with loads of paprika so this is one of his favorite dish. INGREDIENTS: 2 lbs chicken thighs or legs, Chicken rub mix(store-bought or make your own), 1 large onion (diced), 1 large bell pepper (diced), 2 tbsp. vegetable oil, 2 tablespoons tomato paste, 2 cups chicken broth or water, chopped parsley

My own CHICKEN RUB: (from top- clockwise) Mix dried thyme, black pepper, paprika powder, salt, onion powder and adobo powder together in a small bowl.

Clean and wash chicken. (I put the chicken in a big bowl, pour vinegar/lemon juice and loads of kosher salt over them and let it sit for about 15 minutes. Then I rinse chicken THOROUGHLY, taking the slimy film out). Trim the fat and remove skin as you wish (I leave some on - it makes it tastier, yum!). Pat chicken dry with paper towel then sprinkle the seasoning mixture lightly all over it. Let stand for at least an hour (or overnight) in fridge. Heat pan, drizzle the vegetable oil on it. Saute chopped onions and diced bell peppers. Add the tomato paste. Cook for about 5 minutes. Drop chicken in and fry in its own fat until brown. Pour in just enough water or chicken broth to cover the chicken. Cover the pan and simmer for about 20 min. in medium heat, allowing the sauce to reduce and thicken at this time. Add more water or broth as needed to keep it from getting too dry. Season to taste with salt and pepper.

Heat up the oven to 350 degrees. Transfer chicken and sauce in a large baking dish. Cover and bake for 30 minutes, until the sauce is hot and bubbly. Sprinkle with chopped parsley.

S and I eat this with steamed rice while P likes to pair it with rosti (potato pancakes).