Step 1

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, bell pepper, tomatoes, garlic, and 1 teaspoon salt and cook, stirring often, until vegetables are softened and fond begins to develop on bottom of pot, about 10 minutes.

Step 2

Sprinkle chicken with pepper and remaining 1 teaspoon salt. Stir broth, paprika, and cayenne into pot, scraping up any browned bits. Submerge chicken in broth mixture and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is very tender and registers at least 195 degrees, about 30 minutes, stirring and flipping chicken halfway through simmering.

Step 3

Whisk sour cream and flour together in bowl. Slowly whisk ½ cup cooking liquid into sour cream mixture. Stir sour cream mixture into pot until fully incorporated. Continue to simmer, uncovered, until thickened, about 5 minutes longer. Off heat, season with salt and pepper to taste. Let stand for 5 minutes. Sprinkle with chopped parsley and serve with extra paprika and extra sour cream.