4 large potatoes, peeled and cubed
1 medium onion, finely sliced
1 medium green bell pepper, chopped
1/2 cup butter, melted
1 tablespoon lemon juice
Salt to taste
1 red bell pepper, chopped
2 cloves garlic, minced
2 teaspoons dried minced onion
1 (8 ounce) container sour cream
1 cup milk
2 tablespoons vegetable oil
1 (16 ounce) container sour cream
Cut potatoes into 1/2 inch cubes. Saute onion and green pepper until translucent, about 5 minutes. Drain off liquid. Mix together warm butter, lemon juice and salt. Add garlic and bell pepper; mix together. Place seasoned potato cubes in a medium saucepan. Bring to a boil, stirring and turning frequently to prevent sticking. Remove from heat; stir in brown sugar and vinegar. Boil uncovered for 5 minutes.
Stir chicken into potatoes. Add lemon juice, garlic, bell pepper, chicken and potatoes. Stir until well coated. Add brown sugar mixture and brown sugar sauce. Return pan to a boil; cover and cook for 1 minute or until mixture thickens. Remove from heat. Stir in sour cream and milk. Serve hot over breads, or bread cubes.
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