Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 chicken legs
- 4 onion (s)
- 1 can (s) tomato (s), (pizza tomatoes)
- 2 cans tomato paste
- Paprika powder, hot as rose
- salt and pepper
- 500 ml chicken broth
- Clarified butter, for frying
- possibly chili powder
Print Recipe
Pin Recipe Instructions
- Divide the chicken legs. Season all chicken pieces with salt, pepper and paprika powder. Fry in clarified butter. Peel the onions and do not dice too finely. Add to the chicken and cook until translucent.
- Top up with the chicken stock until the thighs are covered. Let simmer for 25 minutes. Add the pizza tomatoes and tomato paste. Season to taste with hot paprika or chilli powder.
- We also like dough dumplings (recipe in my profile). Dough dumplings are, so to speak, giant spaetzle.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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