chicken paprikash


1/4  cup canola oil
1   large onion, thinly sliced
2   red bell peppers, thinly sliced
3   large garlic cloves, thinly sliced
1/4  cup sweet Hungarian paprika, plus more for sprinkling
1 1/2  teaspoons caraway seeds, ground
3   tablespoons all-purpose flour
6   cups chicken stock or low-sodium broth
2   bay leaves
2   thyme sprigs 
Salt and freshly ground pepper
2   pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1/2  cup fat-free sour cream


1. In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
2. Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.

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