This comforting Paprika Chicken is a vibrant main course that marries the earthy warmth of Hungarian-style paprika with the sweetness of charred bell peppers. The chicken simmers gently in a savory broth before being coated in a thick, aromatic sauce enriched with tomato paste and coriander. The roasted peppers add a smoky depth and soft texture that contrasts beautifully with the tender meat. It&# 226;ÂÂs an ideal weeknight dinner that feels special enough for guests, offering a hearty, flavorful experience without requiring exotic ingredients. Serve over buttered noodles or rice to soak up the delicious sauce.
Paprika Chicken & Roasted Peppers
Description
This comforting Paprika Chicken is a vibrant main course that marries the earthy warmth of Hungarian-style paprika with the sweetness of charred bell peppers. The chicken simmers gently in a savory broth before being coated in a thick, aromatic sauce enriched with tomato paste and coriander. The roasted peppers add a smoky depth and soft texture that contrasts beautifully with the tender meat. It&# 226;ÂÂs an ideal weeknight dinner that feels special enough for guests, offering a hearty, flavorful experience without requiring exotic ingredients. Serve over buttered noodles or rice to soak up the delicious sauce.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Arrange the fricasseed chicken pieces in a single layer in a casserole dish or Dutch oven.
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Pour the low-sodium chicken broth over the chicken.
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Cover the dish tightly and place it in the preheated oven.
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While the chicken bakes, roast the red bell peppers directly over a gas flame or under a preheated broiler until the skins are completely blackened and charred.
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Transfer the charred peppers to a paper bag and seal it tightly. Let them rest for 5 minutes to steam.
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Place the steamed peppers under cold running water and rub the skins off with your hands or a towel.
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Split the peeled peppers lengthwise, remove the stems and seeds, and cut the flesh into thirds.
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Remove the chicken from the oven and add the prepared peppers to the dish with the chicken.
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In a small saucepan, combine the reserved fricassee sauce, paprika, ground coriander, and tomato paste over medium heat.
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Simmer the sauce, stirring frequently, until it reduces to a thick consistency that clings to a wooden spoon.
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Uncover the chicken and peppers, then strain the thickened sauce over the top.
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Return the dish to the oven, uncovered, and cook for an additional 5 minutes.
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Transfer the chicken, peppers, and sauce to a serving bowl.
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Serve warm, accompanied by buttered noodles if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
