• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until browned. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the pot and set it aside.
• In the same pot, add the diced onion and garlic and sauté for 2-3 minutes until softened. Add the sweet Hungarian paprika and tomato paste and cook for an additional 2 minutes.
• Pour in the chicken broth, canned diced tomatoes, sliced red and green bell peppers, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through.
• In a small bowl, mix together the all-purpose flour and butter to form a paste. Add the paste to the pot and stir well to thicken the sauce.
• Remove the chicken from the pot and set it aside. Stir in the sour cream, if using. Serve the paprikash with the chicken and Hungarian dumplings.

Additional Instructions For Slow Cooker:

• In a skillet over medium heat, brown the chicken in the olive oil. Transfer the chicken to the slow cooker.
• In the same skillet, sauté the onion and garlic until softened. Add the sweet Hungarian paprika and tomato paste and cook for an additional 2 minutes.
• Add the sautéed onion and garlic mixture, chicken broth, canned diced tomatoes, sliced red and green bell peppers, salt, and black pepper to the slow cooker. Stir to combine
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
• In a small bowl, mix together the all-purpose flour and butter to form a paste. Add the paste to the slow cooker and stir well to thicken the sauce.
• Stir in the sour cream, if using. Serve the paprikash with the chicken and Hungarian dumplings.