I love my hungarian heritage, so I love paprika! Paprika means pepper in hungarian, so the "Paprika" in the title covers both the peppers in the recipe and the spice. I had a bunch of multi colored peppers that I needed to use and some new smoked paprika and a fresh free range chicken that I had picked up from a local farm... so there you go! —cparisgirl
fryer chicken (3-4 lbs.), cut into 8 pieces
can whole peeled tomatoes
turkey ham cut into matchstick slices
large vidalia onion, thinly sliced
garlic cloves, minced
fresh Italian parsley, chopped
fresh thyme leaves, chopped
ea. : small red, yellow and orange bell pepper, sliced into thin strips
Rinse chicken and pat dry. Season with salt and pepper. Heat 1 T. of the olive oil over medium heat in large, heavy pot. Add chicken pieces in one layer and cook until brown on each side, remove to plate and add remaining chicken pieces and brown, remove to a plate and set aside. Remove any oil from pot and wipe clean.
Heat 1 T. olive oil in pot. Add turkey ham and cook, stirring occasionally, until golden brown. Move to a plate and reserve.
Return the pot to heat, add 1 T. of the olive oil, onion and garlic. Cook until beginning to brown, about 10 min. Stir in parsley, thyme, bay leaf, peppers and salt. Cover and cook, stirring occasionally, until peppers are softened, about 10 min.
Drain and chop canned tomatoes.
Stir in tomatoes, turkey ham, and sweet, hot and smoked paprikas and season with salt. Cook uncovered about 10 minutes. Remove bay leaf
Place chicken pieces on top of pepper mixture, cover, and bring to a simmer over low heat. Cook, stirring occasionally, until the chicken is cooked through, about 45-50 minutes. Serve with mashed potatoes.