Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
Ingredients
- 8 whole chicken legs
- Kosher salt, freshly ground black pepper, and paprika, to taste
- 1⁄4 cup canola oil
- 4 cloves garlic, roughly chopped
- 2 large green bell peppers, stemmed, seeded, and cut into 1/2″-thick strips
- 2 large yellow onions, halved lengthwise and cut crosswise into 1/2″-thick slices
- 1⁄4 cup tomato paste
- 1 cup chicken stock
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Instructions
Step 1
Heat oven to 400°. Season chicken liberally with salt, pepper, and paprika. Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, add chicken, skin side down, and cook until skin is golden brown, about 6 minutes. Transfer chicken to a large roasting pan, skin side up, and set aside. Return pan to heat and add garlic, peppers, and onions; cook, stirring, until vegetables begin to soften, about 8 minutes. Stir in tomato paste, cook for 1 minute, and then add chicken stock; scrape browned bits off bottom of pan and mix. Pour vegetables and stock around chicken, and bake until chicken is browned and cooked through, about 1 hour.
- Heat oven to 400°. Season chicken liberally with salt, pepper, and paprika. Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, add chicken, skin side down, and cook until skin is golden brown, about 6 minutes. Transfer chicken to a large roasting pan, skin side up, and set aside. Return pan to heat and add garlic, peppers, and onions; cook, stirring, until vegetables begin to soften, about 8 minutes. Stir in tomato paste, cook for 1 minute, and then add chicken stock; scrape browned bits off bottom of pan and mix. Pour vegetables and stock around chicken, and bake until chicken is browned and cooked through, about 1 hour.
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