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Hungarian Chicken with Smoked Paprika




Source of Recipe


allyou






Recipe Introduction


Add a spicy kick. Spanish smoked paprika, sometimes called pimenton, can be found at specialty stores in mild or picante forms.





List of Ingredients



• 1 red bell pepper, cored, seeded and sliced
  
• 1 yellow bell pepper, cored, seeded and sliced
  
• 1 onion, sliced
  
• 1 *28 oz) can whole plum tomatoes, drained and coarsely chopped, with 1/2 cup juice reserved
  
• 1 cup chicken broth
  
• 1 clove garlic, minced
  
• 1 tsp picante Spanish smoked paprika or 1 1/2 tsp Hungarian paprika
  
• 1 T plus 2 tsp olive oil
  
• 1 (3 lb) chicken, quartered and skinned
  
• 1 T kosher salt
  
• 1/2 tsp black pepper
  
• 1/3 cup sour cream
  
• 1 lb tagliatelle pasta
  






Instructions



1. Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.
   
2. In a large skillet, heat 1 T oil over medium-high heat. Season chicken with salt and pepper. ADd to skillet and brown all sides, about 8 minutes. Transfer to slow cooker. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits. Pour liquid into slow cooker and cook on high setting for 6 hours.
   
3. Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.
   
4. Cook pasta according to package directions. Toss with remaining 2 tsp oil. Serve chicken over pasta.
   






Final Comments


Serves: 4