Roasted Chicken Paprikash
Some time back I recall seeing a recipe for chicken paprikash that contained bell peppers, and it looked wonderful. I prefer roasted chicken to fried, though, and I've no idea where that bell pepper containing recipe is, but thought I'd try something of the sort, so here's what I did (it turned out nicely, IMNSHO.)
1 chicken (roaster)
1-2 Tbsp butter or olive oil (if you want moister chicken)
~2 Tbsp minced or chopped garlic
salt and pepper to taste
~1-2 Tbsp paprika (or to taste)
2 pinches ginger
1 onion, chopped
1 8 oz can diced tomatoes
3 bell peppers (ideally one each of red, yellow and green), chopped
1 8 oz. container sour cream (8 oz. plain yogurt work beautifully if lower fat is desired)
1 tsp chicken better than bouillon (more if more sauce is desired)
~1-2 C water (more if more sauce is desired)
Flour if desired to thicken sauce
Preheat oven to 350 to 450 degrees. Clean chicken and rub butter or olive oil over it if desired, then rub garlic into skin. Sprinkle mixture of salt, pepper, paprika, and ginger on all sides of chicken. Arrange onion in roasting pan around chicken, and place in oven. After half the cooking time (~1 hour at 450°, ~2 hours at 350°, and it'll be more tender when cooked longer at a lower temp) add the tomatoes and bell peppers. Bake uncovered for last 15 minutes or so to brown top of chicken.
Heat drippings over high heat, stir in water and better than bouillon, then mix in sour cream. If a thicker sauce is desired, stir in flour mixed with water to thicken it.
Serve over cooked jasmine rice or egg noodles. (I used one package of egg noodles for this recipe and it seems about right.)
To make a casserole: Pull chicken from bones, (bones can then be used for soup stock if you like) and chop into bite-sized pieces. MIx together chicken, veggies, sauce and noodles or rice.
1 chicken (roaster)
1-2 Tbsp butter or olive oil (if you want moister chicken)
~2 Tbsp minced or chopped garlic
salt and pepper to taste
~1-2 Tbsp paprika (or to taste)
2 pinches ginger
1 onion, chopped
1 8 oz can diced tomatoes
3 bell peppers (ideally one each of red, yellow and green), chopped
1 8 oz. container sour cream (8 oz. plain yogurt work beautifully if lower fat is desired)
1 tsp chicken better than bouillon (more if more sauce is desired)
~1-2 C water (more if more sauce is desired)
Flour if desired to thicken sauce
Preheat oven to 350 to 450 degrees. Clean chicken and rub butter or olive oil over it if desired, then rub garlic into skin. Sprinkle mixture of salt, pepper, paprika, and ginger on all sides of chicken. Arrange onion in roasting pan around chicken, and place in oven. After half the cooking time (~1 hour at 450°, ~2 hours at 350°, and it'll be more tender when cooked longer at a lower temp) add the tomatoes and bell peppers. Bake uncovered for last 15 minutes or so to brown top of chicken.
Heat drippings over high heat, stir in water and better than bouillon, then mix in sour cream. If a thicker sauce is desired, stir in flour mixed with water to thicken it.
Serve over cooked jasmine rice or egg noodles. (I used one package of egg noodles for this recipe and it seems about right.)
To make a casserole: Pull chicken from bones, (bones can then be used for soup stock if you like) and chop into bite-sized pieces. MIx together chicken, veggies, sauce and noodles or rice.