Chicken Paprikash

Ingredients

• 700 g Chicken thigh, sliced
• 1 pcs Small onion, finely chopped
• 2 clove Garlic, finely minced
• 2 tbsp Olive oil
• 2 tbsp Red paprika powder
• 3 pcs Tomato, finely chopped
• 1 pcs Yellow peppers, deseeded, chopped
• 20 g Sour cream, reduced fat
• 10 g Salt and freshly ground black pepper to taste
• 2 tbsp Whole wheat flour

Method

1. Chop the onion, and dice the bell pepper and tomatoes into small pieces.
2. In a medium-sized pot, sauté the onion in oil until translucent. Sprinkle the paprika over the onions, remove from heat, and stir for one minute to avoid burning.
3. Add the diced pepper and tomatoes, and stir to combine.
4. Place the chicken pieces in the pot one by one, add 100-150 ml of water, season with salt and pepper, and stir gently.
5. Cover and cook on low heat until the chicken is tender. If the liquid reduces too much, gradually add small amounts of water, but be careful not to add too much at once to avoid making the dish watery and bland.
6. Once done, carefully remove the chicken pieces from the pot and set them aside.
7. Mix the flour and sour cream until smooth, then add a ladleful of the sauce from the pot. Stir well and pour back into the pot.
8. Return the chicken pieces to the pot, bring to a brief boil, and the dish is ready.