Braise the chicken: Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Season chicken with salt and pepper. Put flour (1/2 cup) onto a plate to dredge the chicken and shake off excess. Brown chicken in pot – if needed, do this in two batches to avoid crowding the chicken pieces. Set aside.
Without washing off the pot, add paprika, peppers, tomatoes and onions. Cook while stirring until onions are soft (about 5 min). Add back the chicken and broth and bring to a boil. Reduce heat to medium-low, put cover on, and simmer until fully cooked (about 12-15 min, depending on how big your chicken pieces are).
Meanwhile, in a bowl, whisk sour cream with flour (2 Tbsp). Once chicken is cooked, scoop a couple ladles of the sauce into the sour cream mixture and stir around until there are no big clumps of sour cream. Add the sour cream mix into the pot and remove from heat. Stir everything around to distribute the creamy sour cream all over.
