Step 1

Heat the butter or oil in a large pan.

Step 2

Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.

Step 3

Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.

Step 4

Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.

Step 5

Add the tomato and stir to incorporate.

Step 6

Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through. It should measure 165 degrees F (74 C) internally when measured with a meat thermometer.

Step 7

Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.

Step 8

Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.

Step 9

Garnish and serve!