Roasted chicken with paprika, bell peppers, onions and tomatoes is a soul food favorite. The recipe is from Bertha’s Kitchen in North Charleston, a restaurant that has been dishing up Southern hospitality for over 25 years. The moment my eyes alighted upon the recipe in the current issue of Saveur I knew it would be gracing my table. I love when that happens. It just oozes delicious comfort.
Paprika seasoned whole chicken legs are seared in a pan then roasted in a chicken broth flavored with tomato paste and strips of bell pepper and onion. The skin side of the chicken stays crispy and results in fork-tender chicken. The savory, flavor-packed broth begs to be served over rice, couscous or even mashed potatoes.
The original recipe calls for whole chicken legs but any kind of skin-on, bone-in chicken can be used with good results.
Roasted chicken with paprika, bell peppers, onions and tomatoes, a soul food favorite!
Ingredients
Instructions
- Preheat oven to 400 degrees F. Heat oil in a large, wide saucepan over medium-high heat.
- Season chicken generously with salt, pepper, and paprika.
- Cook chicken, skin side down until golden brown about 6 minutes, in batches if needed. Place chicken in a large roasting pan skin side up.
- In the same saucepan saute garlic, peppers, and onions until they begin to soften. Stir in tomato paste, cook for 1 minute, then add chicken broth, scrape up browned bits off bottom of pan (that’s the flavor!).
- Pour vegetables and stock around chicken, bake until chicken is cooked through, juices should run clear and internal temperature should reach 165-174 degrees F; about 45 minutes – 1 hour.
Notes
Adapted from Saveur
You know when you decide you MUST have a recipe (in this case baked paprika chicken) look in the cupboard/fridge and find not all the ingredients? But then a great courage rises from deep within and says, “Screw it, do it anyway.” And so I did it anyway. I had no paprika, so I used chili pepper (Hey, it was RED, and I don’t mind spice), I had no bell peppers (that’s actually just sad) and I had vege broth instead of chicken. But I rolled with it. AND I LOVED IT! If my weird version was this good, I can only imagine what it would taste like if I did it right!
Oh my! This looks SO good. I bet it's so tender and moist. The flavors here are making my mouth water!
Oh I bet that's loaded with fabulous flavor! It looks delicious Reeni!Smooches to Moon!
Karen took the words out of my mouth (or typing fingers) this looks amazing! It looks a lot better than it sounds, I would serve this even if my husband won't eat peppers :D
Omg! This looks divine….i like chicken over any other meat and i can't wait to make this for dinner soon. I am sure my hubby would like it too :)