This is one of those dishes that should go to your family lunch rotation because it happens to please everyone…
SERVINGS: 4
CALORIES: 400 kcal
PREP: 15 minutes
COOK: 30 minutes
INGREDIENTS
| 1/2 pounds | boneless, skinless chicken thighs (cut in bite sizes) |
|---|---|
| 1 | green bell peppers (cored and thinly sliced) |
| 2 | red onions (thinly sliced) |
| 2 tsp | paprika (or any other pepper powder you prefer) |
| 2 tsp | garlic powder |
| 2 tbsp | sour cream |
| 1 tbsp | extra virgin olive oil |
| recommend not to add any salt!… max 1 teaspoon if you must… | |
| For Serving: | prepared white rice |
DIRECTIONS
Cook the chicken in the skillet with the olive oil and paprika (you can also add some butter) until it is browned on each side (~3-4 minutes each side). Move chicken to a side dish.
In the same skillet, adding a little more oil/butter as needed, cook the onions and bell peppers together for ~ 10 minutes.
Add the chicken and juices back to the skillet with the onions and bell peppers. Add the sour cream. Cook for another 10-15 minutes.
Serve hot with white rice.
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