Busters Recipes

Chicken with Peppers
Serves 4 to 6
Active: 30 min/Total: 1 hr

1 each red and yellow bell pepper
1 Italian frying pepper (Cubanelle) or green bell pepper
1 large yellow onion
2 cloves garlic
2 T oil
4-lb chicken, cut in serving pieces
2 T sweet Hungarian paprika
11/4 tsp each salt and freshly ground pepper
1 T tomato paste mixed with 1/2 cup water
1/2 cup sour cream
2 tsp cornstarch
12 oz egg noodles, cooked as pkg directs

1. Seed all the peppers and cut in long, narrow strips. Halve onion lengthwise; slice in very thin half-moons. Mince garlic. Set all aside.
2. Heat oil in a Dutch oven over medium-high heat. Add chicken in 2 batches and cook uncovered, turning occasionally, about 8 minutes per batch until browned on all sides. Transfer to a plate; season with 1 T paprika and 1/4 tsp each salt and pepper.

3. Pour off all but 2 T fat from pot; place over medium heat. Add peppers, onion and garlic, cover and, stirring occasionally, cook 10 minutes or until vegetables are soft. Stir in remaining 1 T paprika and tomato paste mixture. Return chicken to pot, dark meat buried in the vegetables, breasts resting on top.

4. Reduce heat to medium-low, cover tightly and cook 30 minutes or until chicken shows no sign of pink when the thickest parts are cut into near the bone. Transfer to a platter; cover to keep warm.

5. Skim any visible fat from surface of cooking liquid. Put sour cream in a small bowl; whisk in cornstarch to dissolve. Stir into pot; bring to a simmer. Stir in remaining 1 tsp each salt and pepper. Pour vegetables and sauce over chicken; serve immediately with the hot noodles.

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