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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A rich stew that is easy to prepare. Ingredients:
2 lbs boneless chicken thighs, cubed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons paprika, divided |
1 tablespoon canola oil |
2 cups onions, chopped |
1 red bell pepper, diced |
1 green bell pepper, diced |
1 cup chicken broth |
1 teaspoon fresh thyme, chopped or |
1/2 teaspoon dried thyme |
1 tablespoon flour |
1/2 cup light sour cream |
2 tablespoons fresh parsley, chopped |
Directions:
1. Season the chicken with salt, pepper and 1 tablespoon of the paprika.
2. Heat oil in a Dutch oven over medium high heat. Add onions and remainder of paprika and cook until wilted, about 3 to 4 minutes. Add peppers and cook, stirring occasionally, 5 minutes more. Add chicken and cook, stirring occasionally until chicken is browned on all sides, about 8 minutes.
3. Stir in broth and thyme and simmer 15 minutes until chicken is cooked through.
4. In a small bowl combine flour with sour cream. Reduce heat to low under the Dutch oven. Stir in the sour cream mixture and cook over low, to prevent curdling, about 5 minutes until thickened. Sprinkle with parsley just before serving.
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