THREE PEPPER CHICKEN RECIPES

Steps:

• Seed all the peppers and cut in long, narrow strips. Halve onion lengthwise; slice in very thin half-moons. Mince garlic. Set all aside. Heat oil in a Dutch oven over medium-high heat. Add chicken in 2 batches and cook uncovered, turning occasionally, about 8 minutes per batch until browned on all sides. Transfer to a plate; season with 1 Tbsp paprika and 1/4 tsp each salt and pepper. Pour off all but 2 Tbsp fat from pot; place over medium heat. Add peppers, onion and garlic, cover and, stirring occasionally, cook 10 minutes or until vegetables are soft. Stir in remaining 1 Tbsp paprika and tomato paste mixture. Return chicken to pot, dark meat buried in the vegetables, breasts resting on top. Reduce heat to medium-low, cover tightly and cook 30 minutes or until chicken shows no sign of pink when the thickest parts are cut into near the bone. Transfer to a platter; cover to keep warm. Skim any visible fat from surface of cooking liquid. Put sour cream in a small bowl; whisk in 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; serve immediately with the hot noodles.  

Steps:

• Preheat oven to 425 degrees F. Remove skin and fat from chicken pieces except the wings. Cut each onion into 6 wedges. In 2 large roasting pans, each about 17-inch by 11 1/2-inch (or in one large roasting pan and one 15 1/2-inch by 10 1/2-inch jelly-roll pan), arrange chicken pieces and onions. Sprinkle with salt. Arrange pans on 2 oven racks. Bake chicken and onions 25 minutes, brushing occasionally with pan drippings. Meanwhile, cut each pepper lengthwise in half; remove seeds. In small saucepan over low heat, melt apple jelly with ginger and hot pepper sauce. Arrange peppers around chicken in roasting pan. Brush chicken, peppers, and onions with jelly mixture. Switch pans on oven racks; bake 25 minutes longer or until chicken is nicely glazed and juices run clear when thickest part of chicken is pierced with a knife, and peppers and onions are tender. Remove chicken, peppers, and onions to large platter. To drippings in one pan, add 1/4 cup hot water, stirring to loosen any brown bits from pan. Stir 1/4 cup hot water into second pan. Skim and discard fat from both pans. Spoon drippings over chicken, peppers, and onions.