2 sm. chicken, ea. cut in 8 pieces
1/4 c. cooking oil or butter
1 lg. onion, chopped fine
2 tsp. paprika
1 med. green pepper, cut into strips
1 lb. can peeled tomatoes, cut up in sm. pieces
1/2 c. sour cream room temp.

Chicken stock:

1 tsp. chicken flavor bouillon or canned chicken stock
1 c. boiling water mixed together

Wash and dry chicken parts. Heat the oil or butter in a large frying pan and saute onion until pieces turn translucent. Add chicken parts, few at a time, and saute until yellowed on all sides (do not brown). Put in dish until all are done. Put the chicken stock in pan and add paprika and 1 teaspoon salt. Scrape up any bits sticking to pan and heat up. Arrange the chicken pieces in pan, placing the green pepper strips on top and add the tomatoes. Cover and simmer 30 minutes. Rearrange chicken parts and simmer 30 minutes more until chicken is cooked through. Remove from heat and cool.

SAUCE:

Mix 2 tablespoons of chicken sauce into the sour cream and very slowly pour the mixture into the frying pan and simmer for 3 to 5 minutes until warm. Serve over noodles or rice.