Directions

1. On waxed paper, combine flour, paprika, 2 teaspoons salt and pepper; coat chicken with flour mixture.
2. In Dutch oven over medium-high heat, in hot oil, brown chicken until golden; remove chicken. Add onions to Dutch oven and cook until tender-crisp, stirring occasionally.
3. Add chicken, tomatoes, parsley, 2 teaspoons salt, poultry seasoning, garlic, hot pepper sauce and 1 cup water. Cook, covered, over low heat about 45 minutes, until chicken is fork tender. Remove from heat; discard parsley and garlic cloves and skim off any excess fat.
4. Add macaroni and cook, covered, over medium-high heat 10 minutes, stirring occasionally. Add peas and cook, covered, over low heat 10 minutes or until tender.