Ever since my daughter announced that she will no longer eat beef or pork, it has been somewhat a challenge to come up with new chicken recipes. This one has all around robust flavor and is a Hungarian specialty.
Cut chicken into 3/4 inch pieces. In a large frying pan, fry chicken in olive or vegetable oil until browned and no longer pink inside, about 5 minutes. Place in a bowl.
Add a little more oil to pan. Add mushrooms, onion, green pepper, garlic, paprika, salt, pepper and thyme. Cook over medium heat, stirring occasionally until onion is soft, about 5 minutes. Add flour and cook, stirring for about a minute. Stir in chicken stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes.
Place chicken back into pan and mix well. Add parsley and sour cream. Stir until warm. Serve with egg noodles, gluten-free noodles, gnocchi or rice. Enjoy!