CHICKEN WITH THREE PEPPERS

CHICKEN WITH THREE PEPPERS

Seed 1 each red and yellow and green bell pepper, and cut in long
narrow strips.

Halve 1 large yellow onion lengthwise, slice in very thin half
moons.

Mince 2 cloves garlic, set aside.

Heat 2 tbs. oil in a Dutch oven.

Add 4 pounds chicken, cut in serving pieces in 2 batches and cook uncovered, turning occasionally about 8 min. per batch until browned on all sides. Transfer to a plate. Season with 1 tbs. sweet Hungarian paprika and 1/4 tsp each salt and freshly ground pepper. Pour off all but 2 tbs. fat from pot. Add peppers, onion
and garlic, cover, cook 10 min. or until vegetables are soft. Stir in remaining 1 tbs paprika and 1 tbs. tomato paste mixed with 1/2 cup water, Return chicken to pot, cover tightly and cook 30 min. or until done. Transfer to a platter, cover to keep warm. Skim visible fat from surface of cooking liquid. Put 1/2 cup sour cream in a small bowl, whisk in 2 tsp cornstarch to dissolve. Stir into
pot, bring to a simmer. Stir in remaining 1 tsp each salt and pepper. Pour vegetables and sauce over chicken, serving immediately with 12 oz egg noodles, cooked as pkg directs. Makes 4 to 6 servings