Hungarian Chicken with Smoked Paprika

Hungarian Chicken with Smoked Paprika Recipe
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.
5

Outstanding

Yield:

4 Servings

Recipe Time

Prep: 15 Minutes
Cook: 6 Hours

Nutritional Information

Calories 851
Fat 19 g
Satfat 4 g
Protein 66 g
Carbohydrate 100 g
Fiber 8 g
Cholesterol 168 mg
Sodium 2 mg

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.

Note:

January 2006
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