Chicken Paprikas

This is a firm family favourite which works great in the slow cooker so you can shove it in and forget about it! My lovely hungarian friend Norbert introduced me to this dish which I have tweaked a little to match an english tastebud!

Serves 8

Ingredients
4 skinless chicken breasts - cut into cubes
1 1/4 cup sour cream
1/4 cup plain flour
1 cup diced green pepper
1 onion finely diced
4 tbs of paprika (smoked or not it is your choice)
1 pint chicken stock
1 tin of chopped tomatos
1 tsp of tomato puree
1tsp garlic granuals

Fry off the chicken to brown and then place in your slow cooker - switch on to a low heat.
Fry the onion in a little oil until it goes transparent then add the paprika and the pepper and mix well. Add in the tinned tomatos, puree and garlic granuals and mix well. Pour over the stock and bring to the boil

Once it comes to a boil pour over the chicken and leave to cook for around 6 hours (or one hour at 180C if you are doing in a casserol dish)

Half an hour before you want to serve mix together the sour cream and flour and add to the chicken mixing well - if you can turn your slow cooker up to high for 15 minutes to cook out the flour - if not 30 minutes at low will cover it.

Serve with rice or dumplings or chips - it is also popular to wrap it in pancakes and then pour over the sauce

It freezes really well