Summary

Ingredients

• 4 chicken thighs (chicken thighs)
• 3 bell pepper (s) (red, yellow, green)
• 2 small onions
• 2 cloves garlic
• 2 tablespoon tomato paste
• 1 cup sour cream (25g), alternatively sour cream or creme fraiche
• salt
• pepper
• Paprika powder, (noble sweet)
• possibly paprika powder (hot as rose) or chili powder or cayenne pepper
• Clarified butter

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Instructions

1. Clean the chicken thighs, wash them briefly, pat dry and season with salt, pepper and paprika and fry them in clarified butter over medium heat for approx. 8 minutes. Attention! Not too hot, otherwise the peppers will turn black and bitter !!
2. In the meantime, halve, core and wash the peppers and cut into cubes (approx. 1.1.5 cm)
3. Take the chicken thighs out of the pan and set aside and sauté the chopped onions and the chopped garlic in the frying fat until light brown. Then add the diced paprika and roast for about 3 minutes. Add the tomato paste and roast briefly.
4. Place the chicken thighs on the vegetables and cover and let simmer gently for about 30-40 minutes. When the legs are done, take them out of the pan and keep them warm.
5. Season the sauce with salt, pepper and paprika (if you like it spicy, you can of course also use spicy paprika or chilli powder). If necessary, season with a little chicken stock (instant, dry).
6. Finally stir in the sour cream (but don`t let it boil anymore) and serve the chicken thighs with rice or noodles and the sauce. Baguette also goes very well.