Simple yet delicious tomatoey chicken, full of flavour and perfect for cold days.
1Tbsp crushed garlic
2 chicken thighs cut into small bits
1 Tsp salt
1/2 Tsp pepper
1 roughly cut onion
1/2 a bell pepper sliced
2Tbsp sweet paprika
1/2 Tsp chilli flakes
120ml chicken stock
15oz tinned tomatoes
100g sour cream
Pasta or bread to serve
Fry the garlic in the oil for 1 minute then add the chicken and stir until white all over.
Add the salt, pepper, onion and bell pepper and cook for a further few minutes stirring occasionally until the onion begins to soften.
Add the paprika and chilli flakes, give it a good stir and cook for a minute to allow the flavour to mix then add the chicken stock and tomatoes.
Bring to the boil then cover and simmer for 40 minutes stirring every now and then to avoid sticking.
Take a few spoons of the tomatoey liquid, add it to the sour cream and mix with the flour before adding the mixture back to the pot, stir and simmer for a further 5 minutes and then serve hot with pasta or bread.