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We thank Eunice Szentgyorgyi for sending in this wonderful family recipe.

Ingredients:

  • 3 lbs. organic boneless, skinless chicken thighs, cut into 1” cubes
  • 1 red onion   
  • 1 red bell pepper
  • 2 tomatoes
  • 2 Tbsp Olive oil
  • 1/2 cup Green Valley Organics Lactose Free sour cream
  • 2 Tblsp flour
  • 2 Tblsp paprika
  • Dash cayenne pepper, to taste
  • 1 cup water 
  • 2 tsp chili pepper
  • salt & pepper
  • Fresh parsley, chopped

Directions:

  1. Sprinkle salt and chili pepper over the cubed chicken and let marinate a few hours in the refrigerator.
  2. Saute onion, bell pepper and tomatoes in olive oil. Sprinkle with salt & pepper. Add chicken cubes and cook 20 minutes, covered, on medium heat.
  3. In a medium bowl, mix 1/2 cup sour cream with 3 Tbsp flour, 2 Tbsp paprika and 1 cup water. Whisk to make smooth.
  4. When the chicken is done, pour in the sour cream mixture and stir continuously until just boiling. If the sauce is too thick, add a little water. Serve immediately.%u2028    
  5. Serve over fresh cooked pasta, mashed potatoes, rice, quinoa or polenta. Garnish with lots of fresh chopped parsley.