Spanish chicken legs

Poultry, goose, duck, chicken


Spanish chicken legs


8 chicken legs
2 tbsp olive oil
2 tsp Hungarian paprika powder
2 tsp "chicken season mixture"
2 tsp salt.


1. Salt the chicken legs and set aside.
2. Sprinkle it with season mixture.
3. Put the legs into a fire-proof pan and add a quarter glass of water.
4. Add a half glass of water. Cover the meat with tightly fitting lid or aluminium foil.
5. Put the pan into 180 degrees Celsius oven.
6. After 30 minutes turn over the legs and without foil bake crispy.
(in all 5 minutes sprinkle with own sauce)

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