Tuesday , 11 December 2018

Hungarian Chicken with Smoked Paprika

Home » Cooking » Hungarian Chicken with Smoked Paprika
Hungarian Chicken with Smoked Paprika

Hungarian Chicken with Smoked Paprika

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

Preparation

Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.

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.

Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.

Cook pasta according to package directions. Toss with remaining 2 tsp. oil. Serve chicken over pasta.

Hungarian Chicken with Smoked Paprika