This braised red chile chicken recipe might remind you somewhat of the Hungarian dish – Paprika Chicken. The paprika pepper that creates a rather spicy and rich tasting Paprika Chicken is similar to that produced by the red chile powder used in this dish. However, that’s about as far as the similarities between the two dishes go. Paprika chicken uses cream or sour cream and is usually served over pasta, neither of which is the case here.
Braised Red Chile Chicken and Vegetables is actually more of a southwestern dish with some Mexican components as toppings. Instead of paprika I use New Mexico red chile powder and other traditional southwestern seasonings. The base or sauce is created using strained or crushed tomatoes which, once cooked down, create a rich sweet and spicy sauce. Because of this rich sauce, this dish can be served over rice, grits or polenta, or with flour tortillas that can be used to scoop it up so that nothing goes to waste.