How to make it

  • Heat butter in a skillet . Add bay leaves, onion and celery. Saute over low heat until the onions turn translucent.
  • Add chicken pieces and brown lightly on both sides. Add green peppers, parsley, tomatoes, garlic and paprika. Season to taste with salt and pepper and stir in the stock. Bring to a boil. Reduce heat to low, cover and cook for 20 minutes.
  • Remove chicken from the skillet.
  • Add rice to the broth and cook till done (around 15 mins). Mix in the sour cream.
  • Return the chicken to the skillet and warm through.
  • Serve hot!

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