Hungarian Chicken with Smoked Paprika

 

Yield:

4 Servings

 

Ingredients

1 red bell pepper, cored, seeded and sliced

1 yellow bell pepper, cored, seeded and sliced

1 onion, sliced

1 (28 oz.) can whole plum tomatoes, drained and coarsely chopped, with 1/2 cup juice reserved

1 cup chicken broth

1 clove garlic, minced

1 teaspoon picante Spanish smoked paprika or 1 1/2 tsp Hungarian paprika

1 tablespoon plus 2 tsp. olive oil

1 (3 lb.) chicken, quartered and skinned

1 tablespoon kosher salt

1/2 teaspoon black pepper

1/3 cup sour cream

1 pound tagliatelle pasta

Preparation

Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.
In a large skillet, heat 1 Tbsp. oil over medium high heat. Season chicken with salt and pepper. Add to skillet and brown all sides, about 8 minutes. Transfer to slow cooker. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits. Pour liquid into slow cooker and cook on high setting for 6 hours.
Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.
Cook pasta according to package directions. Toss with remaining 2 tsp. oil. Serve chicken over pasta.