My grandmother frequently serves this hearty soup to the entire family. It is without a doubt a favorite. The second day has much better flavor! It is made using linguica, a thin Portuguese sausage with a strong garlic taste. Many supermarkets and shops in Latin America carry Linguica.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon mild paprika
- 1 tablespoon dried parsley
- 2 teaspoons brown sugar
- 1 teaspoon dry mustard powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (3 1/2) pound whole chicken, cut into pieces
- 2 tablespoons vegetable oil
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
- Place the chicken pieces in a 9×13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 239 mg |
| Dietary Fiber | 1 g |
| Protein | 60 g |
| Saturated Fat | 9 g |
| Sodium | 1342 mg |
| Sugars | 2 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
This is my go-to air fryer chicken rub. I pre-make a bunch in shaker and I just sprinkle a generous amount on either drumsticks or boneless skinless thighs (preferred) and drop them in the air fryer. Perfect.
My favorite chicken recipe
This was a hit with hubby and son (who can be picky) They request this atleast once a week
Got a new convection/air fryer/toaster oven and decided to use it for this recipe. Had two thick boneless skinless chicken breasts so I sliced them in half to have 4 thinner cutlets, sprayed with olive oil on both sides and rubbed with combined spices (doubled brown sugar and only used 1/2 of the salt) on both sides. Placed on foil sprayed with olive oil, in oven and cooked on air bake (convection) for 10 minutes. Perfect! They came out juicy and delicious. Yes, they’re a little on the spicy side, but I think the extra brown sugar helped make them less so. Served with southwestern rice w/vegetables from bird’s eye that I microwaved. Total prep and cooking time, 15 minutes!!! Gotta love that! Thanks for the recipe!
My husband loved it….
Yummy ! Moist and tasty – I sprinkled Parmesan cheese over the top prior to baking 🙂
I made this and it was a hit! Difinetly will make it again!
Love this recipe. Use it a lot. It is also really good on pork chops.
After reading very mixed reviews, I decided to do this recipe exactly as it is written and judge for myself. Being a LA and TX influenced person, I like seasoned food and a bit of spice is nice. I baked some chicken legs without skin and broiled some with skin on – just because I had so much chicken I filled two pans, anyway, so thought I’d try it both ways. The skin on chicken (as the recipe was intended, I think) was very good. I don’t think it would’ve been as good baked (like recipe says), though, as part of what helped was that some of the spice sizzled right off the skin under the hot broiler. This made it just the right amount of spice when done and it was tasty, although not necessarily anything to write home about. The baked, skinless legs were WAY too potent with paprika — as in, almost gag because it was too strong. So, I had mixed results with this recipe. Probably not one I will go out of my way to make again — just not great to me.
Baked Spice Chicken Haiku: “I used chicken breast. Needs more than just a ‘sprinkle’, flavor’s too subtle.” I made the entire recipe, and rubbed it all on two chicken breasts but still found that they tasted a little on the bland side. Served over a salad, sure, it’s a nice piece o’ poultry, but as a stand-alone entree, it just didn’t Wow us.
This was good. I added ten minutes to get the chicken to temperature, cooked it in cast iron, and added a little catsup to make it more bbq-y, which necessitated that i rub it on as a paste. My family would prefer it on boneless meat.
This was good. I doubled the spices but didn’t need that much so I’ll save it for next time. I made half of the chicken like the recipe only I halved the paprika, the other half I added red curry powder to. Both versions were good but we all preferred the curry version a little more. I think making a white sauce with a little of the seasoning mix in it would be delicious and served over rice or noodles.
when you need a simple recipe for the chicken in your fridge, this is the one to use. Next time I might reduce the black pepper by just a smidgen, but it is so flavorful!
Thank you so much for this simple yet delicious quick recipe!! My two picky kids and husband all enjoyed the chicken. I used chicken legs and sprayed them with canola cooking oil and coated each drumstick one-by-one. So yummy!
Really delicious, super easy, and different! I made this recipe exactly as written and resisted temptation to change anything. The only thing I did was put some cubed up some potatoes in the baking dish but focused the seasoning on the chicken as per the recipe (I didn’t roll it in the seasoning as some reviewers did). My chicken only took 40 minutes (thighs and legs), and it was a hit with the whole family. Depending on your tastes, you might back off the brown sugar or paprika but the crust on the chicken skin was terrific and it was moist and tender. Took literally 5 minutes to prep. A keeper!
My sons asked me to NEVER make this again. The mustard and sweetness was off.
I’m hosting a dinner party in a few weeks and I tried this recipe and I definitely think it will make the cut.. it was delicious! Pair it with some white wine and it makes for a nice dinner. Not to mention it was very easy to follow the recipe.
Like others, my husband and I found this chicken to be moist but bland.
This was delicious! A little spicier than I thought it would be, but in a good way! And the brown sugar was a perfect touch. The boyfriend approved and I will definitely cook it again.
I used two packages (a total of twelve) boneless skinless chicken thighs with as much fat removed as possible. For that amount of chicken I multiplied all the other ingredients by 1 1/2 except the salt which I actually reduced to 1 teaspoon and the oil and pepper which I left as is. I combined all the spice ingredients except the parsely and put them into a wire strainer which I could shake all over the chicken to coat it very evenly. Then I sprinkled the parsley on top. Cooks in 20 minutes. VERY sucessful!
This was excellent!!!! I tried to stay true to the recipe but I had no mustard and I did add a tad bit more brown sugar and honestly I’m not sure if I have mild paprika but I loved it and so did everyone else!!! Thank you for a simple easy and delicious recipe I’ll make this again!!!