Braised Chicken and Bell Pepper

I’m really liking the combination of red bell pepper and smoked paprika. Here’s another recipe that uses it.

2 chicken leg quarters
1 cup scallion greens, divided
1 red bell pepper, sliced
1 cup cherry tomatoes
1 tablespoon smoked paprika (or more to taste)
1 tablespoon masa (finely ground corn flour, substitute sweet rice flour or spelt flour if needed)
1 to 1 1/2 cups chicken broth, preferably homemade
olive oil
S&P

Season the chicken leg quarters with salt and pepper. Heat a large skillet over high heat and add a couple of tablespoons of olive oil.  When the oil is shimmering, add the chicken pieces, skin side down. Let fry, undisturbed, for 5 minutes until the skin is golden brown.  Flip the chicken and repeat.  Remove the chicken to a plate.  Turn down the heat to medium and add half the scallion greens, the bell pepper, and the cherry tomatoes. Put a lid on the pan and saute for about 5 minutes until the vegetables start to soften.  Remove lid and stir in the masa and smoked paprika.  Stir for a minute and then add the chicken broth. Stir vigorously to scrape up any stuck bits from the pan.  Return the chicken to the pan, cover, bring to a simmer then turn the heat down low and cook until the chicken is falling off the bone tender, about 30 minutes.  Remove cover, turn up heat, and boil the mixture for a few minutes until the sauce is nicely thickened.  Taste and adjust seasoning with paprika, salt and pepper. Sprinkle with remaining scallions.  Serve with rice.

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