Spicy Paprika And Calamansi Chicken

Few things I love to eat are chicken and spicy food, so this recipe is a real treat for me. And after trying the recipe I saw in the internet care of The Backyard BBQ, I had to change and add some ingredients that are available in our kitchen.

Ingredients:

6 pcs chicken (cut per portion)

3 tbsp smoked paprika

1 tsp allspice

1 tsp Chinese five spices

1 ½ tsp salt

1 tsp pepper

1 tbsp chili flakes (optional)

6 cloves of garlic, crushed

1 small onion, finely minced (you may substitute this with ginger about 3tbsp)

2 tbsp Worcestershire sauce

6 tbsp calamansi juice

2 tsp tomato paste

2 tbsp olive oil

Note:

You may use chicken tenders and/or remove the skin but I preferred to leave the skin on for additional flavor and fat when its cooking. You may also leave the chili flakes out of the list of ingredients because paprika will tend to taste spicy once it starts to cook. I added onions to remove the odd taste or “lansa” of the chicken especially during marination because I ran out of ginger

Preparation:

Prepare all ingredients to a big bowl and let the flavors will be infused together. It will become like a paste and you want the consistency of the paste all throughout the marinade time.

Let the chicken cuts be dry because you would not want a watery marinade. And transfer it to the marinade paste. Be sure that all chicken are well covered by the paste.

Let it rest for one to three hours and turn it every hour to ensure that each sides of the chicken are covered with the paste.

You may cook the chicken in the oven, or on top of the grill, but I cooked my chicken stove top in a little olive oil, about 2 tbsp of oil.

Serve it with hot steamed rice.

This is a very savory dish so be sure that you have desserts covered.