Chicken and Paprika Stew

A rich stew that is easy to prepare.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 portions

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.