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Chicken Paprikash

I have been making this dish over and over throughout the years. The intense flavor from the peppers and tomatoes simmering in the broth with the spices and sour cream - food nirvana. I used to make this dish using chicken breasts, but I have switched to the more inexpensive and more flavorful Chicken Thigh. You can use either or both in the dish. 4-6 chicken pieces 1 green bell pepper - cut into strips 1 large onion - medium dice 1 large tomato or 2 medium sized - peeled and chopped* 1 1/2 cups chicken broth 8 oz. cup sour cream 2 tbsp. butter 1 tbsp. olive oil 1 tbsp. paprika 1 tbsp. cornstarch cayenne pepper to taste salt and black pepper to taste granulated garlic to taste onion powder to taste Season both sides of the chicken with salt, black pepper, onion powder and granulated garlic to taste. In a large Dutch oven (or similar pot that's deep and wide) melt the butter and olive oil over medium heat. Add in the chicken, skin side down. Brown the chicken

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