INGREDIENTS
8
chicken thighs (skin on)
2 tbsp
olive oil
1
large onion (chopped)
14 oz
canned chopped tomatoes (400g)
1 cup
gluten free chicken stock (250 mls)
1/8 tsp
cayenne pepper
1 tbsp
paprika (plus a little extra, to sprinkle)
1 tsp
salt
1 tsp
freshly milled black pepper
1
medium green or red bell pepper (deseeded and cut into small strips)
1 tbsp
cornstarch
1/2 cup
sour cream (125 mls)