Rub the chicken with coarse salt to remove impurities. Remove unwanted fat.Rinse thoroughly in cold water and remove moisture. Season the chicken with a little salt and pepper.
Finely chop the onion, remove the seeds from the bell pepper and cut into appropriate sizes.
Add a couple of tablespoons of stock to the sour cream and cream and mix.
Place a thick pot over high heat, add olive oil, add the chicken, cook until golden brown on the outside, and set aside.
Reduce the heat to medium-low and add the onion and butter to the same pot and sauté until the onion is soft.
When the onion is soft, add the minced garlic and tomato paste and stir-fry for about 30 seconds.
Add chicken, bell pepper, and paprika powder and pour broth. Cover and simmer for 30 minutes or until chicken is cooked through.
When the chicken is cooked, remove the floating oil slightly and add the sour cream mix and boil for 1 or 2 minutes.