Here's a very nice recipe. I kept the name although it is misleading. I picked it up in a German mag and modified it a bit. Usually you would expect Paprika Chicken to be made with Paprika powder, but this one is made with bell peppers (=Paprika in German). It is an extremely delicious variant of a Green Chile Stew, actually. This is good stuff - no instant broth. You need a large chicken, and I've used some additional cheap chicken parts (backs) to enhance the broth. Cut the chicken into parts (breast, back, wings, thighs) and place all the parts in a large pot, with the breast on top. Pack them as tight as possible, so you don't have to use much water. (This is also the reason why I cut the chicken into parts). Add water until almost covered, put a lid on the pot and bring to a boil. You can add salt at this stage, or later. At any rate, be careful because the broth gets reduced later. You can also add veggies to your liking, like carrots and/or onions. After 1 hour of cooking, take the breast out and cook for at least one more hour. Let cool down. Cut all the meat off the bones and into small pieces. Remove the fat from the broth. Depending on how much water you've added you will have to reduce it - cook on high heat without a lid. Reduce until you have a very strong and rich broth. It should get almost solid when you put it in the fridge. And now the Paprika Chicken. For a chicken of about 4 lbs you'll need about 3 large green bell peppers. De- stem, de-seed, cut into stripes. 1 medium Zucchini cut into small cubes. 1 large onion, chopped. Chopped Jalapenos as many as you like. Fry the vegetables in olive oil for a minute and add some of the broth. Add some soy sauce. Next, add about 2 cups (that might be too much) basmati rice and about 2 teaspoons Madras curry powder. This is NOT a curry, therefore it's just a little bit of curry powder - the curry taste should not stand out at the end. Cook until rice is done, and add more broth as you need it. Add the chicken meat. That's it - enjoy. Wolfgang.