Chicken Paprika

Source: “Miss L” - Chef2Chef forum member, Leyla from Youngstown, NY

“A take off on a Susan Derecksy recipe. I call this my 'funeral' dish
because it's easy, cheap, tastes wonderful, and I can throw it
together quickly when I need to send a dish out to comfort. Wonderful
with boiled rice and a glass of wine...doesn't even need a salad."

Ingredients:

chicken parts – legs and thighs
onion, finely chopped
garlic cloves, finely chopped
8 ounce can diced tomatoes
pinch of salt
1 tablespoon Hungarian paprika
1 teaspoon caraway seed, chopped
1 green pepper, cut in strips
8 ounce container sour cream

Preparations:

Brown the chicken parts (thighs/legs) in some oil. Remove from pot and
drain some oil off if needed.

Sauté the onion until transparent, add garlic, continue cooking a
couple of minutes. Add diced tomatoes, a pinch of salt, the Hungarian
paprika, and caraway seed.

Place chicken on top and add water just to cover, bring to a boil,
cover and simmer 1/2 hour. Add a green pepper; cover and simmer
another hour or so.

Now, I take the chicken out and remove the skin (you can skip this
step if you like). Add sour cream and whisk it up and correct
seasonings. Put the chicken back in and VOILA! A fantastic dinner.