Chicken with Three Peppers

Cooking Instructions

Seed all the peppers and cut in long, narrow strips. Halve onion lengthwise; slice in very thin half-moons. Mince garlic. Set all aside.

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 Tbsp paprika and 1⁄4 tsp each salt and pepper.

Pour off all but 2 Tbsp 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 Tbsp paprika and tomato paste mixture. Return chicken to pot, dark meat buried in the vegetables, breasts resting on top.

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.

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.