Sour Cream Paprika Chicken

8 chicken thighs, skinless

1 Tbsp smoked paprika

4 Tbsp flour

1 tsp salt

½ tsp pepper

1 Tbsp olive oil

2 onions, sliced

4 cloves of garlic, sliced

2 x 400g tins of chopped tomatoes

1 cup chicken stock

200g Tatua Sour Cream

Preheat the oven to 180°C.
Place the chicken thighs into a plastic bag with the paprika, flour, salt and pepper and shake until the chicken thighs are coated.
Heat the oil in a frying pan and fry the thighs until they start to brown. Place them in a large casserole dish. Add the garlic and onions.
Mix the chicken stock and tinned chopped tomatoes together and pour over the chicken and vegetables. Cover with a lid or tin foil and place in the oven to bake for 45 minutes.
Remove from the oven, mix the sour cream into the sauce, return to the oven for fifteen minutes.
Serve with steamed green vegetables and rice. Serves 4.

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