Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive Oil |
| ⅔ cup | Onion;chopped |
| ¼ cup | Paprika;Hungarian |
| 1 \N | Chicken;cut up; |
| ¾ cup | Chicken Stock |
| 2 \N | Green Pepper;thinly sliced; |
| 3 \N | Tomato;peeled, chunked; |
| ½ cup | Sour Cream |
| 1 tablespoon | Flour;white |
| \N \N | Salt; |
| \N \N | Pepper; |
Saute onions in olive oil in a large pot over low heat till onions are translucent.
Add paprika and ⅓ of the chicken broth, stir till smooth. Cook 5 more minutes.
Stir in the green peppers, tomatoes, and chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm.
Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes.
Salt and pepper sauce to taste, spoon over chicken, serve.