Place the peppers in the oven (alone or on a sheet pan) and turn the broiler to high. Broil the peppers until blackened on all sides, turning a few times, for about 10 minutes total.

Place the blackened peppers in a zipper bag or a bowl covered with plastic wrap. Let sit for 15 minutes until you can handle them.

When the peppers are cool enough to touch, remove the skins, seeds, and stems. Place the peppers in a food processor with the garlic and chicken stock. Puree the mixture until smooth, then transfer to a skillet.

Turn the skillet to medium heat, and bring the sauce to a gentle bubble. Add a pinch of salt and the smoked paprika. Let cook, stirring, for 5 minutes. Turn the heat off and add the cream. Taste once more for seasoning and add more salt if needed.

Serve the sauce with your favorite pasta or protein. Store in the fridge for up to 5 days. Enjoy!