Paprika Chicken

Paprika Chicken is just plain comfort food. It's simple to make, but tastes oh, so good. The recipe makes plenty of sauce so it's one of those recipes that really needs to be served over rice. I think it's mandatory to go back for a second serving of rice with a bit of sauce poured over it.

Makes 4 servings.

2-3 pounds chicken thighs
3/4 cup chicken broth
2 tablespoons oil
14 oz can of chopped tomatoes
1 onion,chopped
1/3 cup sour cream
1 garlic clove, finely chopped
salt and white pepper (to taste)
2 tablespoons sweet paprika

Heat oil in a large skillet over medium high heat. Add chicken, brown on all sides. Remove chicken from pan; pour off all but 1 tablespoon pan drippings. Add onions and garlic to skillet; sauté until browned. Stir in paprika, broth and tomatoes; bring to a boil. Return browned chicken to pan. Cover and simmer 15 minutes then uncover and cook 15-20 minutes more, until sauce is thick and rich and chicken is tender. Stir in sour cream; season with salt and white pepper.