Chicken Paprikash

2 Tbs vegetable oil

2-3 lbs boneless skinless chicken, cut into 1-2 inch pieces (dark meat is also great in this recipe)
1 cup chopped onion
1 clove garlic, finely chopped
½ cup chicken broth
2 Tbs paprika
1 tsp salt
¼ tsp pepper
¾ cup chopped tomato
1 green bell pepper, cut into ½-in strips
1 cup sour cream

1. Heat oil in 12-in skillet over med heat. Cook chicken in oil about 15 min or until brown on all sides; remove from skillet.

2. Cook onions and garlic in oil in skillet over med heat about 3 min, stirring occasionally, until onions are crisp-tender; drain oil from skillet.

3. Stir broth, paprika, salt, pepper, and tomato into onion mixture in skillet. Return chicken to skillet. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes.

4. Stir in bell pepper. Cover and simmer 10-15 min longer until chicken is cooked through. Remove chicken from skillet, keep warm.

5. Skim fat from liquid. Stir sour cream into liquid. Heat over medium till heated through. Serve over hot cooked rice.