Hungarian Paprika Chicken

Time: 45 minutes
Effort: Easy
Serves: 4-6

6 chicken thighs (or a whole chicken cut into pieces) 
1 tbsp olive oil 
1 large onion, chopped 
1 large green or red pepper or both, diced 
1 large ripe red tomato, diced 
2 heaping tbsps. Hungarian sweet Paprika 
1/4 cup chicken stock (more or less - less is better)
Salt & Pepper to taste 
Sour cream and Parsley for garnish 

In a large saucepan, saute the onion and green pepper in the olive oil. Add the chicken and brown on all sides. Add the tomato and the paprika, combining well so that all the chicken is well coated. Add the chicken stock, salt and pepper, cover and reduce heat to medium/low, simmering for approximately 45 minutes or until the sauce has been reduced and the chicken is almost falling from the bone. Stir from time to time. Serve topped with sour cream and a little chopped parsley. Goes well with home made Hungarian dumplings, otherwise known as "Galuska". 

Note: The chicken can be replaced by either beef, pork, fish or just potatoes - with pork and beef it needs to simmer longer.