This is a great one skillet meal! It is adapted from a recipe I found in Parade Magazine a few years ago. The sauce that develops in the skillet is delicious! And because there is so little sour cream, this is a healthy dish, filled with lean meat and vegetables.
Heat oil in a large skillet with a tight-fitting lid. Sauté onions and red peppers over low heat for 5-10 minutes.
Add paprika, stir, and cook 1 more minute.
Add chicken, broth, and tomatoes. Season with salt. Stir to combine. Bring to a boil, cover, and reduce heat to med low. Cook for 50 minutes, stirring occasionally.
While chicken is cooking, mix the sour cream and flour.
After 50 minutes, remove the chicken pieces to a plate. Pour 1/2 cup of sauce into the sour cream/flour mixture. Stir until smooth. Whisk this mixture back into the skillet. Adjust seasonings. Return chicken pieces to the skillet, covering with the sauce. Heat over med low heat 2-5 minutes until the sauce thickens. Serve over rice or noodles.
Note: If you prefer boneless chicken, cook 5-10 fewer minutes until the chicken reaches 165 degrees.