Chicken paprikash (kosher)

INGREDIENTS
paprikash
12 pieces chicken legs and thighs

2 teaspoons paprika (Hungarian paprika is best)
2 red bell peppers, seeded
2 tomatoes
1 teaspoon chicken consomme powder
4 cloves fresh garlic
1 1/2 tablespoons olive oil
2 onions (peeled and sliced)
1/4 cup fresh chopped parsley, divided
Salt and black pepper to taste
2 tablespoons cornstarch
Homemade nokedli (spätzle) for serving

Take the skin off of the chicken, so the dish doesn't contain as much fat. You can leave the skin on if you prefer.
Sprinkle the chicken pieces generously with paprika, salt and pepper (if using kosher chicken, salt lightly).

Place the bell peppers, tomatoes, chicken consomme powder and garlic into a blender. Blend to form a sauce.

In a large pot, heat olive oil over medium. Saute the onion slices in olive oil until tender.

Once the onions have softened and are starting to caramelize, add the seasoned chicken pieces to the pot. Saute for a few minutes.

Pour the blended sauce over the top of the chicken pieces. Add water till the sauce just covers the chicken.

Sprinkle with 3 tbsp of the chopped parsley, season with salt and pepper to taste (I used about 1 1/4 tsp of each), and bring to a boil.
Reduce heat to a low simmer. Cover the pot, vented slightly.

Cook the chicken for about 1 hour or to desired tenderness. The longer it simmers the more tender it becomes.
When the chicken is finished cooking, adjust salt and pepper seasoning to taste. Mix together 2 tbsp cornstarch with 3 tbsp of cold water. Gently stir the corn starch mixture into the chicken sauce and simmer for a minute or two to thicken.

Serve chicken and sauce over warm nokedli - spätzle or the starch of your choice. Mashed potatoes, egg noodles and rice will also work well. Sprinkle with remaining 1 tbsp chopped parsley to garnish (optional).