1. Prepare the chicken and veggies – clean the chicken and cut it into bite-size pieces. Pat dry and set aside. Peel the onions and garlic and chop finely. Clean the bell peppers, remove the seeds and cut into bite-size pieces. Set everything aside.

2. Heat up a large Dutch oven with some oil. Add the chicken and fry for several minutes until nicely browned from all sides. Take out and set aside on a plate.

3. Add some more oil, if needed, then add the onion and garlic – sauté for some time until soft and glossy. Next, add the bell pepper pieces and cook/roast for several minutes until softer. Add the chicken back in, then season with both paprika powders and the cayenne pepper. Continue cooking for a minute or so, then deglaze with the chicken stock, and puréed tomatoes. If you tend to get heartburn from tomato sauce, add the baking powder to reduce the acidity. Reduce the heat slightly and let the chicken and sauce simmer for about 15 minutes.

4. While the sauce is cooking, you can prepare some noodles, potatoes, or rice – all works equally well with the chicken.

5. Stir in the sour cream and let the sauce cook for another 5-6 minutes, then season with salt and pepper to your liking. Serve the Chicken Paprikash with your favorite side and sprinkle with some chopped parsley (optional).