Chicken And Paprika Stew

• 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

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.

chicken thighs, salt, black pepper, paprika, canola oil, onions, red bell pepper, green bell pepper, chicken broth, fresh thyme, thyme, flour, light sour cream, fresh parsley

Taken from www.food.com/recipe/chicken-and-paprika-stew-352874 (may not work)