1 (3 lb.) chicken cut into 8 pieces
1/4 cup vegetable oil
2 lg. onions, diced fairly small
2 tbsp. Hungarian Sweet Paprika
1/2 sm. green pepper, cut into strips
2 sm. peeled tomatoes, preferred Italian Romas, fresh or canned
1/3 cup sour cream
Wash chicken pieces. Heat oil in large frying pan, sauteeing the onions until they are soft and golden but not browned. Remove from the pan and add the chicken, browning it on all sides but not that brown that it becomes hardened. Pour in 1/2 cup chicken broth and scrape pan. Stir in the Paprika. Place chicken in pan and lay the strips of green pepper and tomatoes on top. Make sure there is enough liquid to go up halfway on the chicken. Cover and simmer 30 minutes. After the first 15 minutes, rearrange the chicken. Cover and finish simmering until the second 15 minutes are up or until tender. Mix 3 tablespoons of the chicken sauce into the sour cream and add to the pan. Do not boil, as this will make the sauce watery.