Wednesday, October 22, 2008

Paprika Chicken

I used drumsticks for my kids, but this could be used on chicken thighs or breasts and it would be great. I would recommend using chicken with the skin on for cooking so that it stays moist.
Paprika rub: 1 TB paprika, 1 tsp black pepper, 1 tsp course salt (I used sea salt and it was great). Mix together ingredients and sprinkle generously over chicken. Bake at 425 degrees for 30-35 minutes or until cooked through. Serve with sides of your choice.

1 comment:

Anonymous said...

Hey there Michele! The chicken recipe looks delicious ... and it's easy too. I'll have to try it out soon.

QUESTION: Do you have any info on crystalline fructose products. I've been steering clear of adding sweeteners to my foods/drinks, but this one seems to find its way into protein shakes(ProZone 40-30-30), sport drinks and protein bars (Zone Bar, etc.). Here are some excerpts from "What is Crystalline Fructose?"
Posted March 28th, 2007 by JoLynn Braley ... "[Crystalline Fructose] compares to high fructose corn syrup (HFCS)in its effects on the liver with the difference that it has an even higher percentage of fructose than HFCS does. Fructose is processed completely in the liver, and when a diet includes a large amount of it (if you eat mainly processed foods), then it creates a fatty liver, and even cirrhosis."

Vivian Sobarzo - XFSC-Central (Soquel)

CrossFit Santa Cruz Central