Salt and pepper chicken. Add some oil to just coat a large skillet. On medium high heat add chicken to the skillet and sear both sides. Remove seared chicken to a plate.

Add onions, jalapeño, and bell pepper to the skillet and on medium heat cook until soft.

Add garlic and both paprikas to the skillet and stir for 30 seconds to release fragrance.

Add tomatoes, with liquid, to skillet and mix. Bring to a boil.

Add the chicken back to the skillet along with any juices. Lower heat to a simmer, cover and cook for 15-20 minutes. Chicken internal temperature should be 165°F.

Remove chicken to a plate. Add sour cream to skillet and stir to mix in. (Note: if you want a smooth sauce you can put the skillet contents in a blender to purée, but I prefer it chunky) Return chicken to skillet. Spoon sauce over chicken and cook for a few more minutes.

Serve over rice or pasta or simply with grilled bread. Garnish with chopped cilantro. Enjoy!