- 1/4 cup canola oil
- 1 large onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 3 large garlic cloves, thinly sliced
- 1/4 cup sweet Hungarian paprika, plus more for sprinkling
- 1 1/2 teaspoons caraway seeds, ground
- 3 tablespoons all-purpose flour
- 6 cups chicken stock or low-sodium broth
- 2 bay leaves
- 2 thyme sprigs
- Salt and freshly ground pepper
- 2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 cup fat-free sour cream
- In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
- Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.
One Serving 257 cal, 10 gm fat, 1.5 gm sat fat, 11 gm carb, 2.3 gm fiber.
Tangy meat dishes like this succulent chicken often benefit from red wines with firm acidity, like Chianti from Italy.