1 each red, yellow and green bell pepper
1 large yellow onion
2 cloves garlic, minced
2 tablespoons oil
4 pounds chicken pieces
1 tablespoon sweet Hungarian paprika
salt and pepper
1 tablespoons tomato paste mixed with 1/2 cup water
1/2 cup sour cream
2 teaspoons cornstarch
Seed peppers and cut in long narrow strips. Halve onion lengthwise, slice in very thin half moons. Heat oil in a Dutch oven. Add chicken in 2 batches and cook uncovered, turning occasionally about 8 minutes per batch until browned on all sides. Transfer to a plate. Season with paprika and salt and freshly ground pepper. Pour off all but 2 tablespoons fat from pot. Add peppers, onion and garlic, cover, cook 10 minutes or until vegetables are soft. Stir in remaining paprika and tomato paste mixed with water, Return chicken to pot, cover tightly and cook 30 minutes or until done. Transfer to a platter, cover to keep warm. Skim visible fat from surface of cooking liquid. Put sour cream in a small bowl, whisk in cornstarch to dissolve. Stir into pot, bring to a simmer. Season with salt and pepper. Pour vegetables and sauce over chicken, serving immediately with cooked egg noodles. Makes 4 to 6 servings.
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