Heat oil in a large skillet over medium heat.
Add the chicken thighs and brown them on both sides. Remove from skillet and set aside.
In the same skillet, add onions and garlic. Sauté until onions are translucent.
Stir in paprika, then quickly add the diced tomato and sliced bell pepper. Cook for 2 minutes.
Return the chicken to the skillet and pour in the chicken broth. Cover and simmer for 25 minutes.
Stir in sour cream and continue to cook for another 5 minutes, without letting it boil.
Season with salt and pepper, garnish with fresh parsley, and serve.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 480 kcal | Servings: 4 servings
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