This comforting low carb chicken stew is perfect to warm you up during those chilly fall evenings, or even in the dead of winter. The sour cream gives the goulash sauce a velvety creaminess. A low cal, low fat alternative to most comfort foods.
Slice each chicken thigh into four strips going across the grain.
Heat oil over medium high heat in a non-stick pan. Add chicken, onion and garlic and sauté over medium-high heat; until browned and thoroughly cooked with no pink inside. The chicken should reach an internal temperature of 165°F (74°C).
Add sliced mushrooms and red pepper strips. Sauté for 3 minutes.
Stir in paprika, caraway seeds, thyme, salt, and pepper; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Sprinkle flour over chicken and vegetables; cook, stirring for 1 minute. Stir in stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes. Remove from heat and cool slightly then stir in sour cream.
Top with minced fresh parsley.