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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My interpretation of a recipe I found on the internet a while back - enjoy. = ) Ingredients:
2 tablespoons vegetable oil |
2 1/2 to 3 pounds chicken breasts - no skin |
1 large sweet yellow onion, chopped |
2 cloves garlic, chopped |
1/2 cup water |
2 tablespoons paprika |
1 teaspoon salt |
1/2 teaspoon instant chicken bouillon |
1/4 teaspoon pepper |
2 tomatos, chopped |
1 green pepper, cut into 1/2 inch strips |
1 cup sour cream |
Directions:
1. Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 10 minutes; remove chicken. Cook and stir onions in oil until onions are tender; drain fat from skillet. stir water, paprika, bouillon cube (dry), pepper and tomato into skillet; loosen brown particles from bottom of skillet. Add chicken. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 minutes longer. Remove chicken; keep warm. Skim fat from skillet. Stir sour cream into liquid skillet. Heat just until hot. Serve with chicken.
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