1/2 pound skinless, boneless chicken breast halves
3 tablespoons paprika
1 green bell pepper, seeded and chopped
1 small onion, chopped
1 cup water
3 tablespoons chicken bouillon granules
1 (11 ounce) can whole kernel corn, drained
2 (10 ounce) cans whole peeled tomatoes with chile peppers, with liquid, or to cover
1 cup sour cream
1 (8 ounce) package taco seasoning mix
Season chicken and green peppers with paprika or salsa and let rest for 5 minutes. Drain thigh completely. On an ungreased 12x7 inch baking dish, layer chicken, bell pepper, onion, water, bouillon, tomato, chiles and sour cream. Melt butter or margarine in large skillet or electric skillet over medium heat. Add remaining ingredients and butter/margarine massing, stirring constantly.
Cover and cook 6 minutes. Total cooking time: 3 minutes. Serve warm.