Season the chicken pieces generously with salt and pepper on all sides.

Heat oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces in batches until golden, about 5-7 minutes per side. Remove and set aside.

In the same pot, lower heat to medium and add diced onions. Cook until translucent and starting to golden, about 8 minutes.

Remove pot from heat and stir in paprika (this prevents the paprika from burning, which would make it bitter).

Return pot to heat, add garlic, tomato, and pepper. Cook for 2 minutes.

Return chicken to the pot and pour in chicken broth. Bring to a simmer, cover, and cook for 45 minutes or until chicken is tender.

In a bowl, whisk together sour cream and flour until smooth.

Remove a ladle of hot cooking liquid and slowly whisk it into the sour cream mixture to temper it.

Stir the tempered sour cream mixture back into the pot and simmer for 5 minutes until sauce thickens.