Chicken Paprika

• 8 boneless skinless chicken thigh
• 1 tbsp 15 mL) vegetable oil
• 1 onions, chopped
• 2 cloves garlic, minced
• 1 tbsp paprika
• 1/4 salt
• 1/4 pepper
• 1 can (19 oz/540 mL) tomatoes, chopped
• 2 tbsp tomato paste
• 1 sweet green pepper, diced
• 1/2 cup light sour cream
• 2 tbsp minced fresh parsley

1. Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
2. Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
3. Add tomatoes and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer for 10 minutes.
4. Return chicken and any juices to pan. Add green pepper; cover and simmer until sauce is thick enough to mound on spoon, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Garnish with sour cream and parsley.
5. Additional Information
6. Slow Cooker Paprika Chicken: After browning chicken, transfer to slow cooker. Continue with recipe, omitting tomato paste until later and scraping tomato mixture into slow cooker. Cover and cook on low for 4 hours.
7. Stir green pepper and tomato paste into slow cooker; cover and cook on high for about 15 minutes or until thickened. Serve topped with sour cream and parsley.

chicken thigh, vegetable oil, onions, garlic, paprika, salt, pepper, tomato, sweet green pepper, light sour cream, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-paprika-50067949 (may not work)