This week my family (all 5 of us) were sick. We got a bad head cold and it ran through us like the plague! I hadn’t cooked all week because we were just surviving and who feels like cooking when you can’t taste it anyway, am I right? Finally last night I could kind of breathe again so I decided to make this delicious dish.
I found a recipe on Pinterest that looked really good a few months ago. What happens when I find recipes though, is I look for ways to “Amanda-fy” them…make them more of something that I’d like to eat, cook, or try out. This is one of those recipes that went from a Pinterest idea to something different.
Everyone talks about chicken breast and it being super lean source of protein. It really is BUT it can be more expensive than chicken thighs or drumsticks. Not everyone in the world has an unlimited budget that they can just willy nilly spend on food. I will be the first to tell you eating well does not have to be more expensive but there are certain tips and tricks I have in order to be able to say that with confidence. Like this chicken for instance. Although boneless skinless chicken breast is lean, chicken thighs and drumsticks aren’t as high in fat as most red meats.
I want us to be clear on what LEAN really means. When dietitians talk “lean meats” we are talking about the amount of fat in meats. For instance, haddock (the fish) is in the running for the leanest meat because it has a verrrrry tiny amount of fat in a 3 ounce serving (like about 1 gram of fat naturally). So when we say “lean” we are talking fat grams per 3 ounce serving. The leaner the meat the less fat it has, the less fat it has the less saturated fat (not so good for your heart fats) it has, the less saturated fat it has usually the less cholesterol it has (the stuff that can clog up your arteries), the less cholesterol it has usually the better it is for your heart and overall health.
Below is a nice little chart that shows how lean each meat is (I put them in order from least lean to leanest).
|4 chicken wings||3 oz||426||35.9||14.1|
|Sausage links||3 oz||331||27||9.6|
|Prime rib||3 oz||276||21.6||8.7|
|Ground beef (80/20)||3 oz||230||15.2||5.7|
|Ground beef (90/10)||3 oz||184||10.0||3.9|
|Chicken thigh (no skin)||3 oz||178||9.3||2.6|
|Ground turkey (93/7)||3 oz||128||7.1||1.8|
|Chicken breast (skin)||3 oz||156||7.0||1.8|
|Chicken drumstick (no skin)||3 oz||146||4.8||1.3|
|Pork loin or chop||3 oz||122||3.0||1.0|
|Chicken breast (no skin)||3 oz||122||3.0||0.7|
Table information gathered from RD411, Calorie King, and Calorie Counter.
Yes. You read that right. Four wings. Not 6, not 12 but just 4. Regardless, the point of this blog is that skinless chicken thighs, drumsticks, and breast are all better choices than beef. Venison, grass-fed beef, buffalo, bison, and other wild game are in an awesome category of their own.
When eating well and eating on a budget needs to go hand in hand, stick with me and this blog. I won’t lead you astray!
Smoked paprika is the star of the show for this recipe. It’s not something I use often but it is good too have on hand, especially when you want to throw in a subtle hint of smoke and beautiful red color!
So here’s the recipe you voted for and were waiting so long to get your hands on!
- 5 drumsticks (you can also use 2-3 breasts)
- 1/4 cup apple cider vinegar
- 1/4 cup canola oil
- 1 tablespoon minced garlic
- 1 tablespoon + 1 teaspoon smoked paprika
- pinch of cayenne pepper (more or less depending on your love of spice)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- Place apple cider vinegar, canola oil, garlic, and all of the spices into an iron skillet (or oven safe pan). Heat until simmering.
- Place drumsticks with the skin removed or pulled down into the skillet. Cook on the stove top for 5 minutes on each side of the drumstick.
- Place skillet into the oven for 15 minutes or until internal temperature of the chicken reaches 165 degrees.
- For more drumsticks just double the recipe on the vinegar, oil, spices. Extra isn’t a bad thing!
- For breasts make sure you don’t dry them out.
- INTERNAL TEMPERATURE IS SUPER IMPORTANT! Get yourself a food thermometer ($5 at walmart) or a more fancy version (I have one that goes into the oven with the meat and tells me when it’s done).
- For more smoke add more smoked paprika
- I served my smokey chicken with mashed potatoes and steamed broccoli…it was delicious!
How do you use smoked paprika?