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Categories:
chicken thigh vegetable oil onions garlic paprika salt pepper tomato sweet green pepper light sour cream parsley
Viewed: 21 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
- 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.
- 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.
- Additional Information
- 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.
- 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.
