1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons curry powder
1 tablespoon garlic powder
1 tablespoon teriyaki sauce
1 tablespoon brown sugar
2 scoops cream cheese or other cream cheese at room temperature
3 tablespoons chicken bouillon granules
2 cups water
1 cup chicken legs
In a large saucepan over medium heat, combine Worcestershire sauce, paprika, curry powder, garlic powder, cinnamon, and chicken bouillon granules. Bring to a boil, and stir to coat. Reduce heat to low, cover, and simmer 15 minutes, stirring constantly. Remove cover, and heat for about 10 minutes, stirring constantly. Stir in water and chicken legs. Reduce heat to medium-low, and simmer for 1 ¾ to 2 minutes, stirring frequently. Cook through.