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3 Tbs butter
1 extra large white onion, sliced thin
2 large bell peppers, one green and one red, cut in strips
4 large cloves garlic, pressed or grated
3 heaping Tbs. flour
1 Tbs. hot paprika
1 Tbs. sweet paprika
2 cups chicken broth
2 Tbs. tomato paste
1 1/2 lbs. boneless skinless chicken thighs cut in bite size pieces.
salt and pepper to taste
1 cup sour cream
In a large skillet, Saute the onions, peppers and garlic in butter. Cover and cook for a few minutes, stirring occasionally. Stir in the flour and paprika. Cook and stir 1 to 2 minutes. Add chicken broth and tomato paste. Cook and stir until the sauce comes to a boil. Add the chicken, then bring to a boil and reduce the heat to low. Cover and cook 20 to 25 minutes or until chicken is cooked and no longer pink in center, stirring occasionally. Season with salt and pepper to taste.
Pour sour cream into a small bowl. Slowly pour 1/4 cup thickened sauce into the sour cream, stirring constantly until well blended. Repeat with additional 1/4 cup. Slowly pour sour cream mixture back into the skillet, stirring constantly to prevent the sour cream from separating. Bring mixture nearly to a boil, but DON'T BOIL!. Turn off heat.
Serve over hot buttered noodles.
1 extra large white onion, sliced thin
2 large bell peppers, one green and one red, cut in strips
4 large cloves garlic, pressed or grated
3 heaping Tbs. flour
1 Tbs. hot paprika
1 Tbs. sweet paprika
2 cups chicken broth
2 Tbs. tomato paste
1 1/2 lbs. boneless skinless chicken thighs cut in bite size pieces.
salt and pepper to taste
1 cup sour cream
In a large skillet, Saute the onions, peppers and garlic in butter. Cover and cook for a few minutes, stirring occasionally. Stir in the flour and paprika. Cook and stir 1 to 2 minutes. Add chicken broth and tomato paste. Cook and stir until the sauce comes to a boil. Add the chicken, then bring to a boil and reduce the heat to low. Cover and cook 20 to 25 minutes or until chicken is cooked and no longer pink in center, stirring occasionally. Season with salt and pepper to taste.
Pour sour cream into a small bowl. Slowly pour 1/4 cup thickened sauce into the sour cream, stirring constantly until well blended. Repeat with additional 1/4 cup. Slowly pour sour cream mixture back into the skillet, stirring constantly to prevent the sour cream from separating. Bring mixture nearly to a boil, but DON'T BOIL!. Turn off heat.
Serve over hot buttered noodles.
