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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 5 min
- Porcje
- 4
- Trudność
- Łatwy
- Na porcję
- 1164 kcal
Informacja o alergenach: może zawierać seler, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 1500 gbone-in skin-on chicken piece, such as thighs and drumsticks
stuffing
- 2 łyżkabutter
- 1 szt.yellow onion, finely chopped
- 1 szt.celery, finely chopped
- 300 gday-old bread, cut into 2cm (3/4 inch) cubes
- 1 łyżeczkadried thyme
- 240 mlchicken broth
stuffing seasoning
- 0,5 łyżeczkasalt
- 0,25 łyżeczkablack pepper, freshly ground
chicken seasoning
- 1 łyżeczkapaprika
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
for chicken
- 3 łyżkabutter, cold, cut into small pieces
garnish
- 2 łyżkafresh parsley, chopped(opcjonalnie)
Sprzęt
large bowl · skillet · cutting board · knife · baking dish · meat thermometer
Sposób przygotowania
Krok po kroku
- 1
Preheat your oven to 200°C (400°F).
Około 10 min
Wskazówka kucharza: 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.
Około 7 min
- 3
In a large bowl, combine the bread cubes, the cooked onion and celery mixture, dried thyme, stuffing salt, and stuffing pepper.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
- 5
Spread the stuffing mixture evenly into a 9x13 inch (23x33 cm) baking dish.
Około 1 min
- 6
In a small bowl, combine the paprika and the salt and pepper for the chicken seasoning.
Około 1 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: Drying the skin helps it become crispier during baking.
- 8
Sprinkle the paprika mixture evenly over all the chicken pieces.
Około 1 min
- 9
Dot the tops of the chicken pieces with the cold butter pieces.
Około 1 min
Wskazówka kucharza: 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).
Około 45 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 1163,8kcal
- Białko
- 76,1g
- Węglowodany
- 43,2g
- Tłuszcz
- 73,2g
- Błonnik
- 3,5g
- Cukry
- 5,8g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.