Chicken papakrish
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 3 | tablespoons | Paprika |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | cup | Flour |
| 4 | pounds | Chicken; cut up |
| 3 | tablespoons | Olive oil |
| 1 | small | Onions; thinly sliced |
| 4 | Garlic cloves | |
| 1 | Red bell pepper; thin slice | |
| 1 | Green bell pepper; \" \" | |
| ½ | cup | White wine |
| 1 | pounds | Can peeled Italian tomatoes |
| 1 | cup | Chicken stock |
| 3 | tablespoons | Chop'd fresh Italian parsley |
Directions
Mix salt, paprika, black and red peppers together in flat dish. Coat chicken pieces with mixture. Dip in flour. Heat oil fairly hot in frying pan. Place chicken *skin side* down in oil. Sear. Cook a few minutes (2 ~3 minutes), turn over. Oil will be colored by spices (and your hands :) Cook 2 - 3 minutes on other side. Remove chicken.
Add onions, peppers, garlic to pan. Cook a few minutes in hot oil.
Until juices are mostly absorbed and solids are limp. Add wine. Cook about 3 minutes over fairly high heat, scrapping bottom of pan of brown bits.
Add tomatoes, undrained to pan. Break up tomatoes (careful!) Or can be crushed before adding to pan. Cook 2 - 3 minutes. Add chicken stock. Bring to boil. Add chicken back to pan. Bring again to boil.
Simmer. Cook 10 - 15 minutes until chicken is done. Add oil from dish that chicken was "stored" on.
Parsley can be added to mixture 5 minutes from finish or served garnished.
Sauce can also be served on the side in a gravy boat.
Remove the chicken to serving platter. Sauce may be returned to heat to reduce and thicken if you like (5 - 10 minutes). Pour sauce over chicken.
Excellent with sour cream chives mashed potatoes.
from "Cucina Amore", PBS television typed and posted by teri Chesser 12/96 From: Teri Chesser Date: 12 Dec 96 National Cooking Echo Ä