Festive Christmas Paprikash

1Heat the vegetable oil (2 tablespoons) in a large skillet over medium heat.

2Add the chopped onion (1 large) and sauté until translucent, about 5 minutes.

3Stir in the minced garlic (3 cloves) and cook for another minute until fragrant.

4Add the diced red and green bell peppers, cooking until they soften, about 3-4 minutes.

5Sprinkle the sweet paprika (2 tablespoons) over the vegetables and stir well to combine, cooking for an additional minute to release the flavors.

6Add the chicken thighs (2 lbs) to the skillet, season with salt and black pepper, and cook until browned on all sides, about 8-10 minutes.

7Pour in the diced tomatoes and chicken broth (1 cup), stirring to combine all ingredients.

8Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 30-35 minutes, or until the chicken is cooked through and tender.

9In a small bowl, mix the flour (2 tablespoons) with a few tablespoons of the sour cream (1 cup) to create a smooth paste. Gradually stir in the remaining sour cream (1 cup) until well combined.

10Remove the skillet from heat and stir in the sour cream (1 cup) mixture until the sauce is creamy and well blended. Adjust seasoning with salt and pepper if needed.

11Serve the Christmas Paprikash hot, garnished with fresh chopped parsley.