|
| Home
-> [Chicken, Herbs & Spices, Peppers, Poultry, Roasted] -> [Paprika chicken and roasted peppers Recipe] |
| |
| |
Paprika chicken and roasted peppers
|
| Artist: |
_ |
| Categories: |
Chicken, Herbs & Spices, Peppers, Poultry, Roasted |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| | Batch Fricasseed Chicken | | | - with sauce, 3-1/3 to 4 lbs | | | - (See RECIPE) - | | 1/2
| cup | Low-sodium chicken broth | | 4
| large | Red bell peppers | | 2
| tbsp | Paprika | | | -(pref. Hungarian sweet) | | 1/2
| tsp | Ground coriander | | 1
| tbsp | Tomato paste |
|
Procedures:
| 1 | Prepare or defrost fricasseed chicken. | | 2 | Arrange chicken pieces in a casserole or dutch oven, add broth, cover, place in the oven and turn the oven to 375°F. | | 3 | Meanwhile, place peppers over the flame of a gas stove or place under a preheated broiler and roast until peppers are completely black. | | 4 | As they are done, place in a paper bag. | | 5 | Close tightly and let rest for 5 minutes. | | 6 | Place peppers under cold running water, rubbing to remove all blackened skin. | | 7 | Split peppers with your thumb, lengthwise, remove seeds and stems and cut into thirds. | | 8 | Add the peppers to the chicken. | | 9 | Place fricassee sauce in saucepan over medium heat. | | 10 | Add paprika, coriander and tomato paste. | | 11 | Cook until reduced to a sauce-like consistency thick enough to cling to a wooden spoon. | | 12 | Uncover the chicken and peppers, strain the sauce over the top and cook another 5 minutes. | | 13 | To serve, transfer chicken, peppers and sauce to a serving bowl. | | 14 | Accompany with buttered noodles. |
|
|
|
| |
| |
| |
|
|
|
|
|
|