Part 4/10:
He browns the chicken pieces on each side, turning them until they’re evenly colored. Mike’s quick and efficient approach underscores how uncomplicated and accessible cooking this dish can be, even for home chefs.
Building the Broth and Flavor Base
While the chicken cooks, Mike heats two large 32-ounce containers of chicken broth in a stock pot, bringing it to a boil. He plans to simmer the chicken in this flavorful broth later, which will absorb the rich paprika-infused essence.
Once the chicken is browned, he adds the chicken along with the juices back into the broth. Demonstrating his generous use of paprika—almost half a bottle—he shows how vibrant and red the dish’s signature color should be.