Combine flour, 2 tbsp paprika, salt and pepper.
Dredge chicken pieces in flour mixture.
Reserve left over flour.
Add oil to large dutch oven.
Heat oil over medium high heat.
Add chicken and brown on both sides, about 10 minutes.
Remove chicken from pot.
Add little oil to pot (if bottom appears to be too dry).
Add onion, red pepper, 1 tbsp paprika, and salt.
Saute until onion is tender, about 2 minutes.
Return chicken to pot, and add enough chicken broth to cover.
Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
Remove from heat and let paprikash cool down.
Combine reserved flour and 1/2 cup sour cream.
Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
Add mixture to pot, stirring constantly.
Simmer 5 minutes.
Let cool down again and add remaining sour cream, stirring constantly.
Sauce should be a very pale orange color (almost white).
Cook about 1 minute until heated.
serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.
