Chicken Paprikash

1/4 cup(s) canola oil
1 large onion, thinly sliced
2 red bell peppers, thinly sliced
3 large garlic cloves, thinly sliced
1/4 cup(s) sweet Hungarian paprika, plus more for sprinkling
1 1/2 teaspoon(s) caraway seeds, ground
3 tablespoon(s) all-purpose flour
6 cup(s) chicken stock or low-sodium broth
2 bay leaves
2 thyme sprigs
Salt and freshly ground pepper
2 pound(s) skinless, boneless chicken breasts, cut into 1-inch pieces
1/2 cup(s) fat-free sour cream



Directions

In a large enameled cast-iron casserole or Dutch oven, heat oil until shimmering.

Add onion, bell peppers, and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add paprika, caraway, and flour and cook, stirring, 2 minutes. Add stock, bay leaves, and thyme sprigs, season with salt and pepper, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until peppers are very tender and sauce is thickened, about 1 hour.

Add chicken to sauce and cook over high heat until just white throughout, about 6 minutes. Discard bay leaves and thyme sprigs. Spoon chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.

http://www.delish.com/recipefinder/chicken-paprikash-recipe-5ba5cb72-21ff-4d90-ae642a426cb1ef36