Ingredients Jump to Instructions ↓

  1. 1 4lb chicken cut into peices (i use 4 boneless skinless breasts)

  2. 1 1/4 tsp salt

  3. 1/2 tsp black pepper

  4. 1 tablespoon olive oil

  5. 1 medium onion cut into rings

  6. 1 red bell pepper sliced

  7. 1 cup low sodium chicken broth

  8. 1 14oz diced tomatoes , undrained

  9. 1 tablespoon paprika

  10. 1 cucumber thinly sliced

  11. 1 tablespoon apple cider vinegar

  12. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. How to make it Heat the oven to 400 degrees F. Season the chicken with the salt and peper. Heat the oil in a dutch oven over medium high heat. Working in batches, cook the chicken, skinside down, until golden brown without turning. Turn and cook for 3 minutes more. Spoon off and discard all but 1 tablespoon of fat. Remove the chicken. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook stiring for 1 minute. Add the tomatoes and their juices, the paparika, and remaining salt. Bring to a simmer. Return the chicken to the pot. Transfer to the oven and bake until the chicken is cooked through. Meanwhile in a small bowl, combine the cucumbers and vinegar. Divide the chicken among plates and serve with a dollop of sour cream and the cucumbers.


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