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Reviews Date product posted
Wed February 18, 2004
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Description: I prefer to have the Paprika chicken the same day and the buffalo oriental a day or 2 later because the flavors seem to improve on that one after it's cooked and refrigerated a day or 2

NOTES : This serves 6-8 people, depending on the size of the chicken. I calculated the recipe for 6, so the info is slightly less for 8 servings(4 per dish, or 1 thigh per serving).
Ingredients: 4 pounds chicken thighs -- about 8 good sized thighs

Paprika Chicken
2 tablespoons paprika
1 tablespoon dried oregano
2 teaspoons garlic powder
1/2 teaspoon salt and pepper -- each
2 tablespoons olive oil

Buffalo Oriental Chicken Thighs
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 tablespoon low sodium soy sauce
3 tablespoons buffalo chicken sauce
1/4 teaspoon black pepper

How To Prepare: You will need 2 9x9 or 8x8 baking pans.
In pan 1, mix the ingredients for the Paprika chicken and in pan 2 mix the ingredients for the Buffalo Oriental chicken until they form a thin paste.
Take 1/2 the chicken thighs(should be 4-6 per dish)and roll each one around in the paste for the 1st dish then layer them in a single layer in the pan, then take the remaining thighs and roll each one around in the paste for the 2nd dish and layer in a single layer in the pan.
Cover both pans with plastic wrap and refrigerate 4 hours or overnight.
Remove from refrigerator for 20 minutes and let sit at room temperature.
Preheat oven to 375f. Uncover chicken pans and bake for 45 minutes, or until chicken tests done, basting occasionally with juices that accumulate.
Number of Servings: 6
Carbs per serving - include all nutritional information if known: Per Serving: 560 Calories; 41g Fat (67.3% calories from fat); 42g Protein; 3g Carbohydrate; 1g Dietary Fiber; 201mg Cholesterol; 401mg Sodium.
Preparation Time: 1 hour plus marination
Effort (Easy, Average, Difficult): Easy
Posts: 7,162
Registered: September 2000
Location: S.E. Texas Gulf Coast

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