Chicken Paprikash

• 3.5 pounds Chicken drumsticks deskinned, pre-marinated in 1 tsp sugar and 2 tsp lawry's garlic salt
• 2 medium onions- chopped
• 4 "quince farm" peppers (sweet)
• 6 garlic- minced
• 1 tablespoon Olive oil
• 3 tablespoon Spanish paprika
• 14 ounces San marzano tomatoes ( 1/2 can)
• 2 cups broth

1. Roast peppers in oven at 450F with olive oil for 8 minutes till brown. Leave to cool. Then chop in food processor.
2. Saute chopped onions and garlic in 1 TB of olive oil till lightly browned ~8 minutes.
3. Turn down heat to low.
4. Add 3 TB of Spanish paprika to onions and saute for 30 seconds
5. Add chopped tomatoes, chopped peppers, broth and chicken. Bring to boil then turn down to simmer
6. Cook till chicken is cooked ~25minutes.
7. Add Lawry's garlic salt to taste and sugar (~ 1tsp to taste) Add sour cream to finish
8. Serve with brown rice or buttered noodles

chicken, peppers, olive oil, spanish paprika, tomatoes, broth

Taken from www.epicurious.com/recipes/member/views/chicken-paprikash-5ba5becb7f6592487f97a8e3 (may not work)