Paprika Chicken

Paprika is our word here for Bell Pepper, but also for the bright red and sweet goodie that fellow blogger Oleandri brought from Hungary last year. Time to put the spice to good use. For stewed chicken no one has been a better guide to me than Claudia Roden, whose chicken recipes are easy. From the book on Jewish cooking.

Paprika Chicken (Claudia Roden + from memory)

1 chicken, in four (or a variety of chicken pieces)
olive oil
1 onion
1 clove of garlic
1 big red bell pepper, deseeded, chopped roughly
1 big yelllow bell pepper, deseeded, chopped roughly
1 teaspoon of sweet paprika powder

Fry the chicken pieces in a pan in some olive oil until golden on all sides. Remove the pieces and set aside.

In the same pan, fry the onion and the garlic, and when soft, add the bell pepper. Stew for a bit, then add the chicken and the paprika powder and stew over moderate heat until the meat falls of the bones, and is done, about 45-60 minutes.

The bright color of this heartwarming dish and the sauce combine well with boiled potatoes.