• 1Tbsp Oil
  • 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
  • 1Tbsp flour
  • Pasta or bread to serve


  • STEP 1
    Fry the garlic in the oil for 1 minute then add the chicken and stir until white all over.
  • STEP 2
    Add the salt, pepper, onion and bell pepper and cook for a further few minutes stirring occasionally until the onion begins to soften.
  • STEP 3
    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.
  • STEP 4
    Bring to the boil then cover and simmer for 40 minutes stirring every now and then to avoid sticking.
  • STEP 5
    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.

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