Paprika chicken and roasted peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Batch Fricasseed Chicken -- | |
| With sauce, 3-1/3 to | ||
| (See RECIPE) - | ||
| ½ | cup | Low-sodium chicken broth |
| 4 | larges | Red bell peppers |
| 2 | tablespoons | Paprika -- (pref. Hungarian |
| Swe | ||
| ½ | teaspoon | Ground coriander |
| 1 | tablespoon | Tomato paste |
Directions
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 wate 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 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :