Nassau Chicken

Pat the chicken portions dry with paper towels and season generously with paprika, garlic, and salt on all sides.

Heat a large skillet over medium-high heat and add the seasoned chicken pieces, browning them for 3-4 minutes per side until golden.

Pour the evaporated milk into the skillet, then add the cream of mushroom soup and stir until well combined with the pan juices.

Reduce heat to medium-low, cover the skillet, and simmer the chicken until cooked through and tender, approximately 30-35 minutes.

Check that the chicken is fully cooked by ensuring no pink remains near the bone, then stir in the chopped parsley just before serving.

Serve the chicken warm over rice or with crusty bread to soak up the creamy sauce.