Chicken with Three Peppers

Provided by Woman's Day

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Prep: 30 mins
Cook:
Ready in: 1 hr.

Serves:

Ingredients

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

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.