Paprika chicken & roasted peppers
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Paprika chicken & roasted peppers
  Chicken    Peppers    Poultry  
Last updated 6/12/2012 12:47:42 AM. Recipe ID 8519. Report a problem with this recipe.
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      Title: Paprika chicken & roasted peppers
 Categories: Poultry
      Yield: 4 Servings
 
      1    Batch Fricasseed Chicken
           - with sauce, 3-1/3 to 4 lbs
           - (See RECIPE) -
    1/2 c  Low-sodium chicken broth
      4 lg Red bell peppers
      2 tb Paprika
           -(pref. Hungarian sweet)
    1/2 ts Ground coriander
      1 tb Tomato paste
 
  PREPARE OR DEFROST Fricasseed Chicken. Arrange chicken pieces in a
  casserole or Dutch oven, add broth, cover, place in the oven and turn
  the oven to 375F. Meanwhile, place peppers over the flame of a gas
  stove or place under a preheated broiler and roast until peppers are
  completely black. As they are done, place in a paper bag. Close
  tightly and let rest for 5 minutes. Place peppers under cold running
  water, rubbing to remove all blackened skin. Split peppers with your
  thumb, lengthwise, remove seeds and stems and cut into thirds. Add
  the peppers to the chicken. Place fricassee sauce in saucepan over
  medium heat. Add paprika, coriander and tomato paste. Cook until
  reduced to a sauce-like consistency thick enough to cling to a wooden
  spoon. Uncover the chicken and peppers, strain the sauce over the top
  and cook another 5 minutes. To serve, transfer chicken, peppers and
  sauce to a serving bowl. Accompany with buttered noodles.
 




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Recipe ID 8519 (Apr 03, 2005)

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