Saute minced onion and garlic with vegetable oil in large deep dish pan/pot. You can add a dash of salt while you saute the onion and garlic.

Then add the hot peppers, tomatoes, and red peppers to the pan. Let mixture saute for about 5-10 mins over med-high heat. Then add your spices (paprikas, black pepper, and salt to taste). Also add the chicken stock.

Allow the mixture to continue to cook over medium to low heat. Use a food processor to mince up all the vegetables so that the flavors mix well.

At this point add the chicken (turn burner temperature to med-low). The whole point is to slowly cook chicken in this sauce so that it absorbs and becomes very tender.

You can raise temperature to medium-high when cooking larger pieces of chicken.

Let cook for couple of hours until chicken is tender and no longer pink inside.

Add the sour cream in slowly over low heat before serving and mix well. Do not add sour cream to sauce when on high temp or it will curdle!

This excellent sauce can be served over egg noodles or dumplings with pickles to accompany.

Enjoy

Submitted by: Stefenie Palilionis