Ingredients
1/4 c. canola oil
1 large onion
2 red bell peppers
3 large garlic cloves
1/4 c. sweet Hungarian paprika
1 1/2 tsp. caraway seeds
3 tbsp. all-purpose flour
6 c. chicken stock or low-sodium broth
2 bay leaves
2 thyme sprigs
Salt and freshly ground pepper
2 lb. skinless, boneless chicken breasts
1/2 c. fat-free sour cream
Preparation
Step 1In a large enameled cast-iron casserole or Dutch oven, heat oil until shimmering. Add onion, bell peppers, and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add paprika, caraway, and flour and cook, stirring, 2 minutes. Add stock, bay leaves, and thyme sprigs, season with salt and pepper, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until peppers are very tender and sauce is thickened, about 1 hour.Step 2Add chicken to sauce and cook over high heat until just white throughout, about 6 minutes. Discard bay leaves and thyme sprigs. Spoon chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.
