Brazilian recipe
Baked chicken thighs with paprika and herbs (Sobrecoxas assadas com páprica e ervas)
Achieve perfectly crispy and flavorful baked chicken thighs with herbs and paprika using this simple recipe that guarantees juicy, tender meat.
0.0 / 5 by 0 Reviews
Ingredients
6 chicken thighs with skin and bone (about 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 2 units)
1 1/2 cups water
12 sage leaves
8 fresh oregano sprigs
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 2 units)
1 1/2 cups water
12 sage leaves
8 fresh oregano sprigs
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly ground black pepper to taste
Where to find ingredients
Ingredients can be found in local supermarkets' produce and meat sections in Guyana. Look for fresh poultry, herbs, and vegetables.
Preparation method
- Crush the fennel seeds in a mortar and pestle.
- Mix with salt, paprika, and freshly ground black pepper.
- Arrange the chicken thighs in a dish.
- Season with the spice mixture prepared.
- Massage the meat thoroughly to ensure the seasonings coat all surfaces.
- Spread the seasoning also under the skin, being careful to keep it attached to the meat.
- Place the chicken thighs with the skin side up.
- Let rest in the fridge for 40 minutes uncovered, allowing the skin to dry and the salt to absorb.
- Preheat the oven to 200°C (392°F).
- Remove the chicken from the fridge and let sit at room temperature for 20 minutes before baking.
- Cut the onion in half and slice each half into 3 segments, keeping the root intact to prevent layers from falling apart.
- Crush the garlic cloves with the side of a knife and discard the peel.
- Distribute the onion, garlic, sage leaves, and oregano in a large baking dish.
- Season the onions with a pinch of salt.
- Pour the lemon juice and water into the bottom of the dish, avoiding wetting the chicken skin.
- Pat the chicken skin dry with paper towels.
- Arrange the thighs in the dish over the bed of aromatics, skin side up.
- Drizzle the chicken and vegetables with olive oil.
- Bake for about 1 hour, until the chicken is cooked through and the skin is golden and crispy.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Serve the chicken with the onions and the pan juices.
Observations
This recipe uses a marinating and resting technique to ensure the flavors deeply penetrate the chicken and the skin achieves the best possible crispiness. The process is straightforward but requires patience for resting the chicken in the refrigerator and before serving.
Ratings and comments