Paprika Chicken Over White Beans
|Skinless boneless chicken thighs||2 1⁄2 Pound (8 Thighs)|
|Red bell peppers||16 Ounce, stemmed and seeded (2 Peppers ,8 Ounces Each)|
|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes with juice||2 Cup (32 tbs) (Stewed Or Plum)|
|Caraway seeds||1 Teaspoon|
|Canned white beans||16 Ounce, drained and rinsed (1 Can, Cannellini)|
|Freshly ground black pepper||To Taste|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs) (Optional)|
1. Cut the fat out of the chicken thighs, and cut them into 3/4-inch pieces. Finely julienne the bell peppers.
2. Heat the oil in a deep wide skillet over medium heat. When the oil is hot, add the peppers and chicken and saute for 1 minute to coat with the oil. Cover, and cook over medium heat until the chicken is partially cooked, 3 to 4 minutes. Using tongs, turn the chicken over and mix it with the peppers as best you can. Cover and simmer until the chicken is cooked through, another 4 to 5 minutes.
3. While the chicken and peppers are cooking, combine the garlic with the plum tomatoes and their juices in a mixing bowl. Break up the tomatoes with the side of a spoon. Add the caraway seeds, paprika, and 1 teaspoon salt. Mix to combine.
4. Add the tomato mixture and the beans to the skillet. Cover and simmer until beans are hot and the flavors have had a chance to come together, 10 minutes. Season to taste with salt and pepper, and serve in deep bowls garnished with sour cream, if you wish.