Paprika chicken and roasted peppers Recipe

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Paprika chicken and roasted peppers

Artist:	_	Yield:	4
Categories:	Chicken, Herbs & Spices, Peppers, Poultry, Roasted	Rating:	0
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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.