Chicken Paprikas

Submitted by: Marcia Harris and Tim Fought - Bismarck, North Dakota

This recipe is from Wild Women in the Kitchen. Marcia and Tim like to jazz it up with different kinds of peppers.

2 tablespoons olive oil
2 tablespoons butter
2 large onions, chopped into bite-size pieces
2 large green peppers, chopped into bite-size pieces
1 4-5 pound chicken, cut up (or a package of 'best of chix')
Salt and pepper
4 heaping tablespoons Hungarian paprika
4 heaping tablespoons tomato paste
2 cloves garlic, crushed

In a Dutch oven over medium-high heat, heat the oil and butter. Add the onions and green pepper and saute lightly. Arrange half the chicken pieces on top of the vegetables. Add salt, pepper and the half of the paprika, tomato paste and garlic. Place the rest of the chicken on top, then more salt, pepper and the rest of the paprika, tomato paste and garlic. Turn burner down to low. Cover and cook on top of the stove until chicken is tender, about 1 hour or so. Turn the chicken pieces a few times during cooking. Serve over broad egg noodles.