| 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. |
| 15 | michael roberts - prodigy guest chefs cookbook |
