Ingredients
3.5 pounds Chicken drumsticks deskinned, pre-marinated in 1 tsp sugar and 2 tsp lawry’s garlic salt
2 medium onions- chopped
4 “quince farm” peppers (sweet)
6 garlic- minced
1 tablespoon Olive oil
3 tablespoon Spanish paprika
14 ounces San marzano tomatoes ( 1/2 can)
2 cups broth
Preparation
Roast peppers in oven at 450F with olive oil for 8 minutes till brown. Leave to cool. Then chop in food processor.
Saute chopped onions and garlic in 1 TB of olive oil till lightly browned ~8 minutes.
Turn down heat to low.
Add 3 TB of Spanish paprika to onions and saute for 30 seconds
Add chopped tomatoes, chopped peppers, broth and chicken. Bring to boil then turn down to simmer
Cook till chicken is cooked ~25minutes.
Add Lawry’s garlic salt to taste and sugar (~ 1tsp to taste) Add sour cream to finish
Serve with brown rice or buttered noodles
