- 0.25 cup canola oil
- 2 Pound skinless, boneless chicken breasts, cut into 1-inch pieces
- freshly ground pepper
- 2 2 thyme sprigs
- 2 bay leaf
- 6 cup chicken stock or low-sodium broth
- 3 Tbsp all-purpose flour
- 1.5 tsp caraway seeds, ground
- 0.25 cup sweet Hungarian paprika, plus more for sprinkling
- 3 large garlic clove, thinly sliced
- 2 red bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 0.5 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.