Ingredients
Scale
- 4 red bell peppers
- 4 large boneless skinless chicken breasts, approx 3 lbs diced into 1 inch cubes
- 2 tbsp paprika
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 3/4 cup flour, divided
- olive oil
- 2 onions, diced
- 1 28 oz crushed tomatoes
- 3 cups chicken stock
- 1 sprig rosemary
- 1 small bunched parsley, chopped
- 6 oz creme fraiche plus more for garnish
- 1 lb egg noodles, cooked and drained
Instructions
- Char 3 of the bell peppers until their skin is blackened. You can do this over the open flame of a gas burner or using your oven’s broiler (see cooking notes). Once your peppers are blackened, seal them in a gallon bag and allow them to rest for at least 10 minutes. Once they are cool enough to handle, peel them and cut them open to clean out the seeds. Cut the peppers roughly and toss them in a food processor or blender to puree.
- While the peppers char, combined the salt, pepper, paprika, and cayenne in a large mixing bowl. Add chicken pieces and toss to coat. Then drudge the chicken pieces through flour to coat.
- Heat 2 to 3 tbsp of olive oil in a large dutch oven. Brown the chicken pieces in batches so that the pan is not over crowded. It will take approx. 3 minutes each side. Add another tbsp or 2 of oil between batches as needed. Sometimes I use a second skillet to speed up the process. Transfer browned chicken pieces to a plate lined with paper towel.
- When the chicken is browned, add onion and raw red pepper to pan. Sautee 5 minutes. Add garlic and pureed red pepper and sautee 5 minutes more. Add the 1/4 cup flour to the onion mixture and stir. Cook mixture for 2 minutes stirring constantly.
- Add crushed tomatoes, stock, chicken pieces and rosemary sprig. Simmer for 1 hour or until chicken is tender enough to shred with a fork. Stir in creme fraiche and 1/2 cup of parsley reserving the rest for garnish.
- Serve stew over egg noodles. Garnish with parlay and a spoon of creme fraiche if desired.