Chicken Paprika

Ingredients

• 3 – 4 tbsp cooking oil or lard (or a combination of both – this is best!)
• 1 -2 tbsp smoked Hungarian paprika
• 1 large yellow onion, chopped and peeled
• 2 cloves garlic, peeled and crushed
• ½ tsp dill
• 2 medium tomato, diced
• 8 – 10 chicken thighs, skinless
• 1 cup Chicken Stock
• 2 Cubanelle green peppers, seeded and coarsely chopped
• 1 tsp salt
• Freshly ground black pepper (the amount is your taste)
Thickening:
• ½ – 1 cup sour cream
• 3 tbsp all-purpose flour

Instructions

1. In a large stove top skillet or wok, heat cooking oil or lard (or combination) and paprika over high heat.
2. Sauté paprika for about 1 minute and add garlic and onion.
3. Sauté for a few minutes and add chicken thighs.
4. Brown chicken thighs over medium-high heat until caramelized.
5. Add remaining ingredients, except the thickening.
6. Reduce temperature to a simmer and cover, for approximately 45 minutes to 1 hour, or until all is tender.
7. Remove chicken pieces and set aside.
Thickening:
8. Mix sour cream and flour well, using a wire whisk.
9. Add 1 cup of gravy from the skillet to cream and stir well to avoid lumps. Mix together.
10. Stir this mixture into skillet and always stir while it thickens.
11. Return chicken into skillet and restore heat.