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Paprika-Yogurt Baked Chicken

Paprika-Yogurt Baked Chicken

1 chicken cut in pieces

3 Tbsp vegetable oil

1 teaspoon cayenne

1 Tbsp sweet paprika

1 cup plain yogurt 

4 Tbsp garlic

2 Tbsp ginger

1 teaspoon salt

Put pieces of the chicken in a zip-lock bags, and add the marinade. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.

Turn the bags and knead the marinating chicken once or twice while it’s in the refrigerator.

When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. 

Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed. Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 25 to 30 minutes, or until slightly charred on the second side. Poke one with a skewer to make sure the juices run clear.

Remove the chicken to a warm platter and serve 


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Paprika rice with shrimp & chicken

Paprika rice with shrimp & chicken

½ cup scallions, chopped
¼ cup parsley
1 tablespoon, dry powder
2 tablespoon, dry powder
¼ cup of paprika, dry powder
1 tablespoon, dry powder
Canola oil
¾ cup
1 tablespoon
Mix for a min or 2 and add to
15 Jumbo, cleaned
Chicken thighs
5 medium, cleaned
Chicken drumstick
5 medium, cleaned
Marinate for at least 4 hours
Add ¼ Canola oil to the pan and cook the shrimps for 3 min on each side
Set aside
Sear the Chicken for 3~5 min on each side
1 large, sliced
Cook for 5 mins
Tomato paste
1 tablespoon
4 cups
Rinse your blender with the water and add it to the chicken
Bring to a boil
Remove the chicken and Set aside
Baking soda
To taste
Mixed vegetables
1/2 cup, frozen
Jasmine Rice
2 cups
Bay Leaf
1 Whole
Jamaican Hot Pepper
4 whole
2 ripe, sliced
Pinch salt
1 tablespoon, dry powder
1 tablespoon, dry powder
Add the chicken and the shrimp
Fry the plantain and serve with the rice

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