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.