8 skinned and boned chicken thighs
4 cups all-purpose baking mix, divided
1 teaspoon paprika
1 teaspoon ground red pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon poultry seasoning
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
3 (14.5-ounce) cans chicken broth, divided
1/4 (1.41-ounce) box coriander and annatto seasoning (2 packets)
2/3 cup milk
Rinse chicken with cold water; pat dry. Combine 2 cups baking mix, paprika, and next 6 ingredients in a large zip-top freezer bag. Add chicken thighs, 1 at a time; seal bag, and shake to coat.
Heat 1 tablespoon oil in a 6-quart Dutch oven over medium heat. Add half of chicken, and cook 5 minutes on each side or until golden brown; remove chicken. Repeat procedure with remaining oil and chicken.
Add 1/2 cup chicken broth to drippings in pan, stirring to loosen browned bits from bottom.
Return chicken to pan; stir in remaining broth and 2 seasoning packets. Bring to a boil; cover, reduce heat, and simmer 25 minutes.
Combine milk and remaining 2 cups baking mix in a medium bowl, stirring just until moistened. Drop dough by tablespoonfuls onto simmering chicken mixture; cook, uncovered, 10 minutes. Cover, and cook 10 more minutes. Serve immediately.
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