A twist on a chicken sandwich. Hard to believe but true.
It’s a bold statement and I don’t blame anyone who just hits the back button when they see the title. But it’s true. It’s not the bread and it’s not the toppings. It’s not the condiments – no wonder ingredients in the mayo. No garlic, chipotle, anchovy, caper, lemon or anything else.
This isn’t authentic. Chicken paprikash is a braised dish. This is a technique I came up with to try to get somewhere close to braised chicken flavour with crispy skin.
Invest in some fresh quality Hungarian paprika. Paprika is the star of this dish. If your star ingredient is weak your results will be weak. You can mix your paprikas up to taste as well. Want a hint of smoke? Use a bit of smoked paprika. Want some spice? Hot paprika actually has a bit of heat.
Braised chicken with Calabrian chilies. Delicious. And the skin stays crispy. That’s the great thing about this recipe. Tender chicken. Crispy skin.
Chicken – there’s nothing else like it. It’s a blank canvas waiting for you to transform it into whatever you can imagine.
They say a cook is measured by their roast chicken. I don’t know if that’s true but it is a good thing to know how to do.