6 boneless chicken thighs
1 ½ tsp salt
½ tsp pepper
2 tbsp olive oil
2 medium red onions, chopped
2 garlic cloves, Minced
2 tbsp flour
2 tbsp Hungarian paprika
1/8 tsp cayenne pepper
16 oz red tomatoes, chopped
16 oz yellow tomatoes, chopped
1 cup chicken broth
2 medium green bell peppers, cut into thin strips
¼ cup sour cream
Season both sides of the chicken with the salt and the pepper.
Heat the oil in a 5 quart pot over medium high heat.
Add the chicken and cook about 5 minutes on each side and set aside.
In the same pot, reduce heat to medium and add the onions and garlic. Cook, stirring occasionally, until the onion is translucent about 3-5 minutes.
Add in the flour, paprika, and cayenne. Stir well and heat for 2 minutes.
Stir in the red and yellow tomatoes and stock. Bring to a boil stirring occasionally for about 10 minutes.
Reduce heat to medium and add the chicken and bell peppers to the skillet and cook covered for 30 minutes.
Stir in the sour cream and cook for a few more minutes and serve over egg noodles.