1. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.
2. COOK VEGETABLES Pour off all but 1 tablespoon fat from pot. Add onions and bell peppers and cook until softened, 6 to 8 minutes. Stir in garlic, tomato paste, paprika, and flour and cook until fragrant, about 1 minute. Slowly stir in broth and bring to boil.
3. SIMMER CHICKEN Add browned chicken and any accumulated juices to pot. Reduce heat to low and simmer, covered until white meat registers 160 degrees (or dark meat registers 175 degrees), 20 to 25 minutes. Off heat, stir in sour cream until incorporated and
For a velvety sauce that won�t curdle, stir in the sour cream after the pot is off the heat.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 1|
|Calories from Fat: 103 (47%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 16.8mg||5 %|
|Sodium 419.3mg||14 %|
|Potassium 1003.6mg||26 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 17.9g|
|Protein 7g||10 %|
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Calories per serving: 217
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