Paprika Chicken

• 1 fryer chicken (3-4 lbs.), cut into 8 pieces
• 2 tablespoons olive oil
• 28 ounces can whole peeled tomatoes
• 4 ounces turkey ham cut into matchstick slices
• 1 large vidalia onion, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons fresh Italian parsley, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 bay leaf
• 1 ea. : small red, yellow and orange bell pepper, sliced into thin strips
• 1 teaspoon sweet Hungarian paprika
• 1 teaspoon Hot Hungarian paprika
• 1 teaspoon smoked paprika

1. Rinse chicken and pat dry. Season with salt and pepper. Heat 1 T. of the olive oil over medium heat in large, heavy pot. Add chicken pieces in one layer and cook until brown on each side, remove to plate and add remaining chicken pieces and brown, remove to a plate and set aside. Remove any oil from pot and wipe clean.
2. Heat 1 T. olive oil in pot. Add turkey ham and cook, stirring occasionally, until golden brown. Move to a plate and reserve.
3. Return the pot to heat, add 1 T. of the olive oil, onion and garlic. Cook until beginning to brown, about 10 min. Stir in parsley, thyme, bay leaf, peppers and salt. Cover and cook, stirring occasionally, until peppers are softened, about 10 min.
4. Drain and chop canned tomatoes.rnStir in tomatoes, turkey ham, and sweet, hot and smoked paprikas and season with salt. Cook uncovered about 10 minutes. Remove bay leaf
5. Place chicken pieces on top of pepper mixture, cover, and bring to a simmer over low heat. Cook, stirring occasionally, until the chicken is cooked through, about 45-50 minutes. Serve with mashed potatoes.

chicken, olive oil, tomatoes, turkey ham, vidalia onion, garlic, fresh italian parsley, thyme, bay leaf, small red, sweet hungarian paprika, paprika, paprika

Taken from food52.com/recipes/871-paprika-chicken (may not work)