From the kitchen of Hannah Hrivnak
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Gluten‑free, Good for parties/potlucks
2 tablespoons vegetable oil
2 1/2 to 3 pounds broiler-fryer chicken, cut up
2 medium onions, chopped
1 clove garlic, chopped
1/2 cup water
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon instant chicken bouillon
1/4 teaspoon pepper
1 medium tomato, chopped
1 green pepper, cut into 1/2 inch strips
1 cup dairy sour cream
Heat oil in 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes; remove chicken.
Cook and stir onions in oil until onions are tender; drain fat from skillet. Stir water, paprika, bouillon cube (dry), pepper and tomato into skillet; loosen brown particles from bottom of skillet.
Add chicken. Heat to boiling; reduce heat.
Cover and simmer for 20 minutes.
Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 minutes longer.
Remove chicken; keep warm. Skim fat from skillet. Stir sour cream into liquid skillet.
Heat just until hot. Serve with chicken.
Bread or rolls are the very traditional accompaniment for this dish.
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