Paprika Chicken Thighs With Root Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring tender turkey hind quarters baked with a medley of seasoned root vegetables. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 200 g Delichic Chicken Broth
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 100 g Sambar Onion Peeled
• 500 g Carrot
• 500 g X 2 Organically Grown Potato Combo
• 100 g Garlic - Single Clove
• 1 pack (330 g) Relish Chicken Thigh Boneless
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 Ltr Sarwar Salad Oil
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Remove and discard the skin from the chicken thighs. Arrange the chicken in a shallow, 3-quart casserole dish.
3. 3. Peel and chop the carrots and potatoes into bite-sized pieces. Dice the onion and mince the garlic.
4. 4. In a small bowl, combine 1 cup chicken broth, 1/4 tsp paprika, 1 tsp salt, and 1 tbsp cornstarch. Mix well until smooth.
5. 5. Heat 1 tbsp salad oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.
6. 6. Add the chopped carrots and potatoes to the skillet and cook for 5 minutes, stirring occasionally.
7. 7. Pour the broth mixture over the chicken in the casserole dish. Arrange the sautéed vegetables around the chicken.
8. 8. Cover the casserole dish with foil and bake in the preheated oven for 1 hour. Remove the foil and bake for an additional 15 minutes to brown the chicken.
9. 9. Check that the chicken is fully cooked (internal temperature of 165°F/74°C). Remove from the oven and let rest for 5 minutes before serving.