1 whole chicken, cut up
1 onion, diced
1 green pepper, diced
1 tomato, peeled and diced
3 cloves garlic, chopped fine
2 (14 oz.) cans chicken broth
3 - 4 chicken bouillon cubes
3 tbsp. paprika
3 tbsp. oil
1 (16 oz.) container sour cream
4 tbsp. flour

Sauté onions in oil in a Dutch oven. Add paprika. Mix well. Add chicken pieces - coat well with paprika/oil/onion mixture. Add chicken broth, pepper and tomato. Bring to boil, add bouillon cubes and reduce heat, simmer for 45 minutes or until chicken is tender. In a separate bowl, mix sour cream and flour. Blend well. Ladle some broth from the chicken into the sour cream. Mix well. Add sour cream mixture to chicken, stirring constantly. Bring to a boil and turn off heat. Serve over noodles or rice.

Serves 4.