Chicken Paprika

INGREDIENTS:

• 1 Tbs canola oil (or olive oil)
• 1 1/2 lbs bone-in chicken thighs, skin removed
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cans diced tomatoes, drained
• 1 cups chicken stock
• 1 Tbs Hungarian paprika
• 1 cup sour cream

DIRECTIONS:

1. Heat oil in dutch oven over medium high heat. 
2. Rinse chicken, pat dry and sprinkle with salt and pepper. Add to dutch oven. Cook about 4 minutes per side, or until browned. Remove from pan.
3. Add peppers and onions to pan and saute 5 minutes, or until soft and onions translucent. Add tomatoes and stock, and bring to a boil. Reduce heat to a simmer and add paprika.
4. Add chicken, cover and simmer for 30-40 minutes, or until chicken is tender, almost falling off the bone.
5. Add sour cream to mixture - stir until combined. (If mixture is not completely thick, you can either let it simmer until thick, or take a cup of the mixture, add a cornstarch, mix well, and add back to pot)
6. Serve over rice or egg noodles.