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!
- 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.
Adapted from Saveur