|Vegetable oil/Peanut oil||1⁄3 Cup (5.33 tbs)|
|Chicken breasts||2 Pound, boned, skinned, and halved (2 Large Ones, 1 Pound Each)|
|Chicken thighs||6 , skinned|
|Onions||2 Large, diced|
|Green bell peppers||2 Large, diced|
|Tomatoes||2 Medium, peeled, seeded, and diced|
|Hungarian paprika||2 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
In a large skillet, heat oil and brown chicken over medium heat. Add onions to skillet and cook until they are transparent. Toss in green peppers, add salt and stir until well combined. Cover and cook over low heat for a few minutes, until peppers are tender.
Stir in tomatoes and continue to cook, covered, for 40 minutes. Remove cover and raise temperature to medium and heat until liquid is reduced by half. Blend in paprika.
Mix sour cream with enough milk to make it pour (up to 1/4 cup). Blend in flour until there are no lumps. (It should be the consistency of honey.) Pour mixture into skillet. Stir until it comes to a boil and thickens.
Serve with broad egg noodles. Sprinkle extra paprika on top before serving.