Ingredients

The following ingredients have 8 Servings
  • 4 pounds chicken, cut into serving parts
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and chopped
  • 1 can (14.5 ounces) whole tomatoes, drained and juice reserved
  • 1 cup chicken broth
  • 1 tablespoon flour
  • 1/2 cup sour cream
  • 1/2 green bell pepper, seeded, cored and cubed
  • 1/2 red bell pepper, seeded, cored and cubed

Instruction

  • Season chicken with paprika and salt and pepper to taste.
  • In a wide skillet over medium heat, heat oil. Add chicken and cook for about 4 to 5 minutes on each side or until lightly browned. Remove from heat and drain on paper towels. 
  • In the skillet, remove excess oil except for about 1 tablespoon. Add onions and cook until softened.
  • Add tomatoes, mashing with the back of a spoon.
  • In a small bowl, combine chicken broth, reserved tomato juice, and flour. Stir until well blended. Add to skillet, whisking to prevent lumps. Bring to a boil.
  • Add chicken. Lower heat, cover, and cook for about 8 to 10 minutes until cooked through.  Season with salt and pepper to taste.
  • Add sour cream and stir to combine. Add bell peppers.
  • Continue to cook on low for about 1 to 2 minutes or until sauce is thickened and bell peppers are tender yet crisp. Serve hot.