V.P. Paprika Chicken Legs

I aptly named this V.P., because of the origin of the roux itself. Kary's Roux is made in Ville Platte, Louisiana. Obviously this town has it going on, not only with entrepreneurs, but also with some awesome food products (shout out to our friend Luke, of Teet's)! I had fun with the dry roux from Kary's, but the "original" roux has a very distinct flavor. I needed something that would let its savoriness shine through. A traditional paprika chicken is pretty nice on its own, but add some wet roux into the mix...a home run! This can be done with any chicken parts that you want.


V.P. Paprika Chicken Legs
by Traci B
adapted from Chicken Coffee Paprika on ifood.tv

8 chicken legs, de-skinned

1/4 cup flour

1/4 cup olive oil
3 cups chicken broth

3 Tablespoons Kary's "Original" Roux
1 cup sliced onion
1 1/2 Tablespoons paprika
1/4 cup cream
salt and pepper, to taste

After you have de-skinned your chicken pieces, dredge them in the flour. Over medium heat, add oil to a large skillet. Add chicken pieces and brown on all sides until done. Take out chicken and set aside. Leave the oil in the skillet, lower heat to medium low. Add chicken broth. Bring to a mild simmer. Add roux and stir continuously until it is fully dissolved. Add onions. Cook for about 15 minutes, or until the onions are soft. Add paprika. 

When all is incorporated, reintroduce your chicken to the bath. Lower heat, let this just meld all together, stirring occasionally, for about 20-25 minutes. Right before serving, take it off the heat and add cream. Taste and see if you need salt and pepper.

You can serve this with white rice, noodles, or with some fried potatoes. It is a great accent to anything.