I have been making this dish over and over throughout the years. Raging flavor from the peppers and tomatoes as they are simmering in the broth and then at the end the sour cream gets blended in - food nirvana.
At the beginning of the cooking process where most all of the ingredients get added together and then slow simmered.
After everything cooks down and the chicken is removed to add the sour cream and cornstarch which helps to thicken the liquid and what you end up with is this luscious, mouth watering sauce. The chicken gets put back in for just a little bit and the whole dish gets plated over broad egg noodles.
- 3 lbs. chicken pieces
- 1 green bell pepper - cut into strips
- 1 large onion - diced
- 1 large tomato - peeled, seeded and chopped
- 1 1/2 cups chicken broth
- 1/2 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 over moderate heat, melt the butter and olive oil and add in the chicken, skin side down if using skin on chicken.
- Brown them well (about 3 minutes) and flip them over and brown the other side for 2 more minutes. Remove the chicken and place on a platter.
- In the same dutch oven, add in the onions, turning the heat down to medium low and cook until they become translucent, stirring and scraping to get up all of the good bits from the bottom of the pan.
- Next, de-glaze the pan with the chicken broth and add in the bell pepper, tomato, paprika and cayenne pepper and salt and pepper to taste. Give a good stir.
- Add the chicken back to the pan and lid it. Cover and simmer for 30 minutes. Again, remove the chicken to a platter.
- Add the cornstarch into the sour cream and whisk this mixture into the sauce. At this point you could elect to use a hand held food blender and puree the sauce.
- Add the chicken back in and cook for maybe 10 more minutes until the internal temperature of the chicken has reached 165°. You also want the chicken to absorb some of that beautiful sauce.
So I added up the cost and you could feed 6-8 people on this recipe. The total cost was $13.16; feeding six people at $2.19 or eight people at $1.64. I included the cost of a bag of egg noodles when I figured the total price. This is definitely an economical meal which you won't regret making and your whole family will love this dish.