Paprika Chicken

 

Ingredients

1.75 lbs chicken thighs

Salt and pepper, to taste

4 tablespoons clarified butter or vegetable oil

2 red bell peppers

1 green bell pepper

1 large onion cut 1/2 inch julienne slices and then cut in half

3 large garlic cloves, minced

1 14 oz can of cherry tomatoes

2-1/2 cups hot water

2 teaspoons chicken Better than Bouillon

2 tablespoons paprika (not smoked paprika)

1 tablespoon tomato paste?

1/4 cup heavy cream or Mexican sour cream

Salt and pepper, to taste

To serve

1/2 pound pasta

3 tablespoons butter

chopped parsley

Directions

In a lasagna pan, mix the flour with 3 tablespoons of paprika.  Dredge the chicken legs generously on both sides.  In a large enough frying pan to sauté the chicken legs, heat the 2 tablespoons of clarified butter, and when hot, sauté your chicken on both sides and reserve.

In a Dutch oven, heat 2 tablespoons of clarified butter, and when hot, add the onion and cook until golden brown.  Add the bell peppers and cook for a couples of minutes. Add about 2 tablespoons of the same flour mix we used to dredge the chicken.  Mix well and immediately add the chicken stock to prevent the flour from sticking to the bottom of the pot. Add the remaining 3 tablespoons of paprika. Then add the garlic and the tomato puree,  mix well and incorporate the chicken legs.  Reduce to very low heat and cook for about 45 minutes.

To serve, decorate with freshly chopped chives and sour cream.

Notes