German Chicken Paprikash

• 2 Tablespoons Canola Or Olive Oil
• 2 pounds Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
• 1 whole Large Onion, Diced
• 1 whole Green Bell Pepper, Diced
• 3 Tablespoons Hungarian Paprika
• 2 whole Garlic Cloves, Minced
• 1/2 cups Water
• 1 Tablespoon Cornstarch
• 1/2 cups Sour Cream

1. In a deep skillet, heat oil over medium high heat.
2. Add onion and cook just until tender.
3. Sprinkle some salt and pepper over the chicken and add to the skillet, cooking the chicken just slightly; do not brown.
4. Add paprika, garlic, and green pepper, stirring to combine.
5. Turn heat to low, cover the pan with a lid and allow to simmer for 1 hour.
6. The chicken will render its own cooking juice, which is divine!
7. After an hour, dissolve cornstarch in water and add to the chicken mixture, stirring to combine.
8. Once thickened, stir in sour cream and remove from heat.
9. At this point, start adding salt and pepper to taste.
10. Go slow, you can always add more.
11. Serve over rice, noodles, mashed potatoes, or spaetzle.
12. ENJOY!

canola or olive oil, chicken, onion, green bell pepper, paprika, garlic, water, cornstarch, sour cream

Taken from tastykitchen.com/recipes/main-courses/german-chicken-paprikash/ (may not work)