1 tablespoon canola oil

1 large onion -- chopped

2 cloves garlic -- finely chopped

1 pound boneless & skinless chicken -- cubed

1 1/2 tablespoons paprika

1 15 oz. can chopped tomatoes

1 cup water

1 tablespoon red wine vinegar

1 teaspoon sugar

1/2 cup sour cream

1/4 cup parsley -- finely chopped

salt to taste

In a 3-qt. pot, over low heat, heat oil. Saute onion about 5 minutes until onion is translucent; add garlic. Increase heat and add chicken; cook about 5 minutes, stirring, until outside looks cooked. Add paprika, tomatoes, 1 cup water, vinegar and sugar. Stir, turn down heat slightly; cover and simmer abut 20 minutes. Let cool slightly and stir in sour cream, parsley and salt to taste. Serve over Poppy Seed Noodles and Horseradish, Dill & Walnut Spinach.