Chicken And Paprika Stew - cooking recipe

Ingredients

2 lbs boneless chicken thighs, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons paprika, divided
1 tablespoon canola oil
2 cups onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 cup chicken broth
1 teaspoon fresh thyme, chopped or
1/2 teaspoon dried thyme
1 tablespoon flour
1/2 cup light sour cream
2 tablespoons fresh parsley, chopped

Preparation

Season the chicken with salt, pepper and 1 tablespoon of the paprika.
Heat oil in a Dutch oven over medium high heat. Add onions and remainder of paprika and cook until wilted, about 3 to 4 minutes. Add peppers and cook, stirring occasionally, 5 minutes more. Add chicken and cook, stirring occasionally until chicken is browned on all sides, about 8 minutes.
Stir in broth and thyme and simmer 15 minutes until chicken is cooked through.
In a small bowl combine flour with sour cream. Reduce heat to low under the Dutch oven. Stir in the sour cream mixture and cook over low, to prevent curdling, about 5 minutes until thickened. Sprinkle with parsley just before serving.