Paprika chicken and roasted peppers

4 servings

Ingredients

Quantity Ingredient
1 Batch Fricasseed Chicken --
With sauce, 3-1/3 to
(See RECIPE) -
½ cup Low-sodium chicken broth
4 larges Red bell peppers
2 tablespoons Paprika -- (pref. Hungarian
Swe
½ teaspoon Ground coriander
1 tablespoon Tomato paste

Directions

PREPARE OR DEFROST Fricasseed Chicken. Arrange chicken pieces in a casserole or Dutch oven, add broth, cover, place in the oven and turn the oven to 375F. Meanwhile, place peppers over the flame of a gas stove or place under a preheated broiler and roast until peppers are completely black. As they are done, place in a paper bag. Close tightly and let rest for 5 minutes. Place peppers under cold running wate Place fricassee sauce in saucepan over medium heat. Add paprika, coriander and tomato paste. Cook until reduced to a sauce-like consistency thick enough to cling to a wooden spoon. Uncover the chicken and peppers, strain the sauce over the top and cook another 5 minutes. To serve, transfer chicken, peppers MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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