Romanian chicken and roast peppers stew
A comforting Romanian chicken stew made with tender chicken, sweet roasted peppers, tomatoes, paprika and sour cream.
Ingredients
- 1 kg chicken drumsticks, thighs or legs
- 4-6 peppers
- 2 onions
- 3 garlic cloves
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 3 tsp sweet paprika
- 100 gr sour cream
- vegetable oil
- salt and pepper
- parsley optional
Instructions
- Roast the peppers in the oven for around 30 minutes, turning occasionally, until the skins are blistered and blackened in places. Alternatively, roast them over hot coals for a smoky flavour.
- Transfer the hot peppers to a bowl and cover. Leave them to steam while you prepare the chicken.
- Season the chicken with salt and black pepper. Heat a little vegetable oil in a large, deep pan and brown the chicken on all sides. Remove from the pan and set aside.
- Finely chop the onions and add them to the same pan. Cook over medium heat until softened.
- Peel the roasted peppers, remove the stalks and seeds, and slice the flesh into strips.
- Add the roasted peppers and finely chopped garlic to the onions. Cook for another 1 to 2 minutes, stirring gently.
- Add the chopped tomatoes, tomato paste and one can of water, using the empty tomato tin to measure. Stir in the sweet paprika and season with salt and black pepper.
- Return the browned chicken to the pan. Bring the sauce to a gentle simmer, cover with a lid and cook for around 30 minutes, or until the chicken is cooked through and tender. Stir occasionally and add a little more water if the sauce becomes too thick.
- Turn off the heat and gently stir in the sour cream until the sauce is smooth and creamy.
- Taste and adjust the seasoning if needed. Garnish with fresh parsley, if desired, and serve hot with mashed potatoes or fresh bread.