1 cup chicken stock
1 .25oz packet powdered gelatin
4 whole chicken legs, cut into thighs and drumsticks
Salt and pepper to taste
1 tbsp vegetable oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup paprika,
1 bay leaf
1/2 cup sour cream
1/2 tsp fish sauce
1 tsp lemon juice
Egg noodles for serving
Set aside chicken stock in a bowl and sprinkle gelatin over the stock.
Season chicken on both sides with salt and pepper. Heat oil in a dutch oven on medium high heat, add the chicken skin side down and cook without moving in the pot until golden. Flip over and cook until light golden brown. Transfer chicken to a plate and set aside. Pour off all but 1 tbsp of fat from the pot.
Add the onions and peppers and cook and stir until onions are tender and just barely starting to brown. Add the paprika and cook about 1 minute longer.
Add stock and gelatin mix to the pot, stirring constantly. Add in the bay leaf and the chicken to the pot, skin side up. Reduce heat to lowest setting until chicken is completely cooked and tender.
Remove chicken and set aside. Whisk in the sour cream, fish sauce, lemon juice and half of minced parsley. Adjust seasonings to taste and return chicken back to the pot. Turn chicken to coat with sauce and serve with noodles.