Chop the garlic finely, dice the onions and peppers, and cut the tomatoes into wedges.

Cut the chicken thighs at the joint.

Melt the fat, then add the diced peppers first. Sauté until they get a little color. We do it this way because roasted peppers taste better than boiled ones, and if added later, they can only boil.

Add the diced onions and garlic. Sauté until softened and the fat is rendered. 'Render the fat' means that the water from the onions and peppers has evaporated, leaving only the fat underneath.

Turn off the heat, add the paprika. Mix it in thoroughly. Add the tomatoes. Pour in about half a deciliter of water, just to prevent the paprika from becoming bitter. Turn the heat back on.

Add the chicken thighs and stir.

Pour in enough water to reach about halfway up the chicken thighs. Add salt, cover, and continue cooking. Replenish the evaporated water during cooking.

After about 60 minutes of cooking, thicken the sauce. For this, put the sour cream in a bowl. Mix it with the flour.

Add a little of the hot chicken paprikash liquid and mix it in. This is called tempering.

Pour the flour and cooking liquid mixed sour cream back over the chicken thighs, mix, and cook for a few more minutes.

And with that, the chicken paprikash is ready. Serve with dumplings.