Chicken Paprikash (Low Fat)

This Hungarian stew recipe is out of Food&Wine Magazine March 2009, and is full of flavor with the extra benefit of being low fat!

Time 1:30 8 Servings

1/4 cup Canola oil - I sometime use olive oil to follow the Abs Diet
1 Large Onion chopped
2 Red Bell Peppers (i like to cut into strips)
3 Large Cloves of Garlic thinly sliced
1/4 cup Paprika
1 1/2 tsp Caraway seeds ground
3 tbsp All purpose flour
6 cups Chicken Stock
2 Bay Leaves
2 Thyme Sprigs
S&P
2 Pds chicken breast sliced
1/2 cup of law fat sour cream (optional)

1. heat oil in large casserole or dutch oven. Add onion, peppers, garlic over moderate heat, stir occasionally over 8 minutes until brown.
2. Add paprika, caraway and flour, cook stirring for 2 minutes. Add stock, bay, thyme, S&P and bring to a boil. Simmer over moderate heat, stirring occasionally until peppers are very tender and sauce had thickened (about 1 hour).
3. Add chicken which have been cut into slices into the sauce and cook over high heat until white throughout (6min)
4.Transfer unto bowls and add a dollop of sour cream. I also like it with a bit of whole wheat pita for the sauce.

ENJOY!!