Chicken Paprikash 

3 lbs. chicken pieces, breasts, thighs and legs, skinned
1 1/4 cups onion, chopped
½ cup chopped green pepper
1 teaspoon granulated garlic powder
1 tablespoon tomato paste
2 tablespoons butter  
2 cups sour cream 
4 tablespoons sweet Hungarian paprika  
1 can (14 ½ oz) chicken broth plus 5 cups water to bring the level 3/4 of the way up on sides of chicken.
3-4 cubes chicken bouillon 
1 teaspoon hot paprika or ¼ teaspoon cayenne pepper or 1/2 teaspoon white pepper
Flour, enough to thicken the sauce (usually 5-6 tablespoons)​

In a large deep fry pan or cooking pot, lightly brown the onion and green bell pepper with butter on medium heat until soft, add the sweet paprika , dash of cayenne pepper, chicken broth, tomato paste, chicken bouillon, garlic powder, skinless chicken and the water, cover and stew slowly until chicken is well done, turn chicken pieces over, now and then, while cooking. Stir occasionally and keep adding small amounts of water as needed to maintain level. When cooked, remove Chicken and keep warm. Use a cup to mix 5-6 tablespoon flour with enough water to make a thin paste and pour it into the main pot, raise heat to high and stir constantly, bring to a boil until gravy thickens.

Lastly! Reduce heat, fold in optional sour cream, do not boil, just stir lightly and simmer slowly until it blends in with the sauce. Taste and add salt if needed. Return cooked chicken to pan and simmer a few minutes before serving.

Delicious gravy and can be served over boiled egg noodles, dumplings or mashed potatoes.