Hungarian Chicken with Smoked Paprika |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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Brown the chicken first in a skillet, then simmer in a slow cooker along with bell pepper, onion and tomato, Season with smoked paprika and serve over noodles for a one-dish dinner. 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 teaspoon picante spanish smoked paprika or 1 1/2 tsp hungarian paprika |
1 tablespoon plus 2 tsp. olive oil |
1 (3 lb.) chicken, quartered and skinned |
1 tablespoon kosher salt |
1/2 teaspoon black pepper |
1/3 cup sour cream |
1 pound tagliatelle pasta |
Directions:
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 Tbsp. 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.
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