Paprika Chicken

• 2 tsp vegetable or olive oil
• 6 None chicken thigh fillets, trimmed
• 1 None Spanish onion, thinly sliced
• 1 None red pepper, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 (13.5 oz) can diced tomatoes
• 1 None chicken bouillon cube, crumbled
• 1/3 cup sour cream
• 1 tbsp chopped fresh dill
• 13.5 oz dried spaghetti
• 7 oz green beans

1. Heat 1 tsp oil in a deep frying pan over medium-high heat. Cook chicken for 2 mins per side, or until browned. Transfer to a heatproof plate.
2. Add remaining oil to pan. Cook onion and pepper for 3 mins, or until soft. Add garlic and paprika. Cook for 30 seconds, or until fragrant. Add tomatoes, crumbled bouillon cube and 1 2/3 cups boiling water. Return chicken to pan. Bring to a boil then reduce heat and simmer for 10 mins, or until chicken is cooked through. Stir in sour cream until combined. Stir in dill.
3. Meanwhile, cook pasta in boiling salted water for 10 mins, or until tender. Drain. Blanch beans in boiling salted water for 2 mins, or until tender. Drain.
4. Distribute spaghetti and beans between serving plates. Top with chicken. Serve.

vegetable, chicken thigh, onion, red pepper, garlic, sweet paprika, tomatoes, chicken bouillon cube, sour cream, dill, green beans

Taken from recipes-plus.com/api/v2.0/recipes/32985 (may not work)