Slow Cooker Paprika Chicken
Slow Cooker Paprika Chicken
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is really good but not a dump and go recipe, you have to do some work for this one. Lots of possibilities. This is excellent, I made this yesterday, 26 Apr 2016. This will be one of my regular meals.
Servings Prep Time
5-8 servings 10 minutes
Cook Time
4 hours
Servings Prep Time
5-8 servings 10 minutes
Cook Time
4 hours
Slow Cooker Paprika Chicken
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is really good but not a dump and go recipe, you have to do some work for this one. Lots of possibilities. This is excellent, I made this yesterday, 26 Apr 2016. This will be one of my regular meals.
Servings Prep Time
5-8 servings 10 minutes
Cook Time
4 hours
Servings Prep Time
5-8 servings 10 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Heat a dash of olive oil in a nonstick frying pan, brown the chicken legs on all sides, brown them, not cook them, then put in your slow cooker. This photo, still browning them.
  2. Using same pan, add a dash of olive if needed, add the onion and bacon, cook, stirring for 5 minutes or until onion is softened. Add the bell pepper, cook, stirring, for 2 minutes.
  3. Then add the garlic and paprika. Cook for 1 minute or until fragrant. Now add the flour, stir to coat all over, cook for 1 minute.
  4. Add the tomato and stock, stir until well combined. Season with pepper.
  5. Carefully pour this into your slow cooker. Cover and cook on Low setting for 3 1/2 hours.
  6. Increase setting to High and add the rice and beans, stir just enough to get them into the liquid. Cook uncovered for 15 to 30 minutes until beans are cooked and soft. Turn off slow cooker and leave uncovered for about 5 to 10 minutes to allow the sauce to thicken. Serve with pasta and a vegetable for a complete meal, ladle some sauce over the pasta.
Recipe Notes

I based the servings on one leg per person, when served with pasta and a vegetable, it is a filling meal. 5 legs for large ones cut from quarters, and 8 legs that are normally smaller.

Chicken legs run about 60 Baht/kilo, but can also be small. I will estimate 8 legs would be just less than a kilo, maybe 750 grams. If you buy quarters and cut the leg off yourself, not only do you get larger legs, you get larger thighs as well for use in another recipe. Everything else is minimal cost. At 60 Baht, for 5 servings, this about 40 cents per serving.

Adapted from an internet recipe.

  1. I made this on 26 Apr 2016, and it is delicious, however I did modify the recipe slightly and changed to the recipe here to the steps I used.

    First, I used chicken legs from quarters. I bought 5 quarters for 100 Baht at Tesco and this was 2 kilos as well. This gave me 5 large legs, and 5 large thighs for use in another recipe. I will just say, 50 Baht for the legs. Original recipe called for 2 slices of bacon, just take a package and cut in half, and dice that up. Since it is a slow cooker, feel free to go heavier with the paprika, 3 teaspoons would be better. I used 1 cup of cooked rice, original recipe called for 1/2 cup uncooked rice. The sauce in the pan smells like Mongolian BBQ, very nice. Everything else was followed, and the dish turned out excellent.

Leave a Reply

Name
Email
Website

This site uses Akismet to reduce spam. Learn how your comment data is processed.