CHICKEN PAPRIKASH

2-3 lbs. chicken tender loins or sliced breasts

1 onion diced

1 red bell pepper diced

3-4 garlic cloves diced

2 Tbsp diced piquillo peppers or pimentos

1 1/2 tsp paprika

1/2 tsp smoked paprika

2 tsp dried thyme

salt and pepper to taste

2 1/2 cups chicken stock

2 cups sour cream

5 Tbsp flour

In skillet heat approx. 2 Tbsp olive oil. Add diced onions and bell peppers. Saute on meduim for 5 mins. Add garlic and Piquillo peppers and saute for another 5 mins. Then add all spices and herbs; saute for a couple of mins. Add a little liquid to deglaze pan and pour into crock pot. Add chicken strips and chicken stock, cook on high for 4 hrs. When done cooking remove chicken from pot and mix flour into the sour cream (it should be smooth and creamy) then add sour cream to pot and stir with whisk to incorporate. Then put back on high for 20-30 mins or until thickened, add chicken back into pot and serve over rice.

**I used pimentos, only because I couldn't find the piquillo peppers at the store. Also, I didn't have smoked paprika, so I just used the regular