Recipe

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• 1 tbsp olive oil
• 2 1/2 lbs chicken thighs, boneless, skinless
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup yellow onion, red, yellow , and orange bell pepper, sliced
• 2 garlic cloves, chopped
• 2 (14 1/2 oz) cans stewed tomatoes
• 1 tbsp paprika
• 6 oz wide egg noodles , wheat, cooked
• 1/4 cup sour cream
• 2 tbsp dried dill (or fresh )

• 1 Heat the olive oil in a large pot over medium-high heat. Add the sliced onion and peppers and pan roast. I like a little char on the edges, and remove from pan when the skins start to pull away from the peppers.
• 2 Season the chicken thighs with salt and pepper. Cook the chicken in the same pot used for the peppers and onion until browned, 4 to 5 minutes per side. Remove from the pot.
• 3 Add the onions, bell pepper back to the pan and add garlic, cooking until the garlic is tender.
• 4 Add stewed tomatoes, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a boil.
• 5 Return chicken to the pot in the vegetable mixture and simmer, partially covered, until the chicken is cooked through.
• 6 To serve: in 4 bowls, divide the noodles into equal servings, top with chicken and sauce, top with sour cream and a sprinkling of dill.