2 (3-4 pound) chickens, cut in 1/8th’s
½ cup flour
½ teaspoon pepper
¼ cup oil
2 tablespoons paprika
1 red pepper, chopped
4 tomatoes, chopped
1 onion, chopped
3 cups chicken broth (regular or pareve)
1 cup tofutti sour cream
4 tablespoons flour

Dredge chicken in flour and pepper. Heat oil to medium-high in a large Dutch oven. Brown chicken (8 to 10 minutes per side). Add paprika, pepper, tomatoes and onion and sauté til softened – about 5 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer, covered for ½ to 1 hour. Whisk together tofutti sour cream and flour. Add to pot, stirring constantly until completely mixed in.