Paprika Baked Chicken With Stuffing
Tender, juicy chicken pieces are seasoned with paprika and baked to perfection on a bed of savory, homemade bread stuffing. The stuffing soaks up all the delicious pan juices, making this a simple and incredibly comforting one-pan meal.
Una recepta original de Forkin
- Temps total
- 1 h 5 min
- Racions
- 4
- Dificultat
- Fàcil
- Per ració
- 1.164 kcal
Informació sobre al·lèrgens: pot contenir api, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1.500 gbone-in skin-on chicken piece, such as thighs and drumsticks
stuffing
- 2 csbutter
- 1 uyellow onion, finely chopped
- 1 ucelery, finely chopped
- 300 gday-old bread, cut into 2cm (3/4 inch) cubes
- 1 ctdried thyme
- 240 mlchicken broth
stuffing seasoning
- 0,5 ctsalt
- 0,25 ctblack pepper, freshly ground
chicken seasoning
- 1 ctpaprika
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
for chicken
- 3 csbutter, cold, cut into small pieces
garnish
- 2 csfresh parsley, chopped(opcional)
Estris
large bowl · skillet · cutting board · knife · baking dish · meat thermometer
Elaboració
Pas a pas
- 1
Preheat your oven to 200°C (400°F).
Uns 10 min
Nota de cuina: Ensure the oven rack is in the middle position for even cooking.
- 2
Melt the stuffing butter in a skillet over medium heat, then add the chopped onion and celery. Cook for 5-7 minutes until softened.
Uns 7 min
- 3
In a large bowl, combine the bread cubes, the cooked onion and celery mixture, dried thyme, stuffing salt, and stuffing pepper.
Uns 2 min
Nota de cuina: Using day-old bread helps it absorb the liquid without becoming overly mushy.
- 4
Pour the chicken broth over the bread mixture and toss gently until everything is evenly moistened.
Uns 1 min
- 5
Spread the stuffing mixture evenly into a 9x13 inch (23x33 cm) baking dish.
Uns 1 min
- 6
In a small bowl, combine the paprika and the salt and pepper for the chicken seasoning.
Uns 1 min
Nota de cuina: For a smoky flavor, you can use smoked paprika instead of sweet paprika.
- 7
Pat the chicken pieces dry with paper towels and arrange them in a single layer on top of the stuffing.
Uns 2 min
Nota de cuina: Drying the skin helps it become crispier during baking.
- 8
Sprinkle the paprika mixture evenly over all the chicken pieces.
Uns 1 min
- 9
Dot the tops of the chicken pieces with the cold butter pieces.
Uns 1 min
Nota de cuina: The butter melts over the chicken as it bakes, adding flavor and helping to brown the skin.
- 10
Bake for 40-45 minutes, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 74°C (165°F).
Uns 45 min
Nota de cuina: If the skin is browning too quickly, you can loosely tent the dish with foil for the last 10-15 minutes of baking.
- 11
Remove from the oven and let the dish rest for 5 minutes before serving.
Uns 5 min
Nota de cuina: Resting allows the juices in the chicken to redistribute, resulting in a more tender and flavorful meat.
- 12
Garnish with optional fresh parsley and serve immediately.
Uns 1 min
Per ració
Nutrició
- Calories
- 1.163,8kcal
- Proteïnes
- 76,1g
- Hidrats de carboni
- 43,2g
- Greixos
- 73,2g
- Fibra
- 3,5g
- Sucre
- 5,8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftovers in an airtight container in the refrigerator.
Reheat in an oven preheated to 175°C (350°F) until warmed through, about 10-15 minutes.