In a pot, cook the finely chopped onion in oil over medium heat, without browning it.

Remove the pot from the heat and add the sweet paprika and the chicken pieces.

Put the pot back on the heat and brown the chicken until golden.

Add enough water to cover the chicken and salt to taste.

Cook the chicken over medium-low heat for about 30-40 minutes, or until the meat is tender and well cooked.

Remove the chicken from the pot and set it aside.

Add the sour cream mixed with two tablespoons of flour to the remaining sauce in the pot to thicken it.

Put the chicken back in the pot and let it simmer in the sauce for a few minutes.

Serve the hot Chicken Paprika, accompanied with side dishes of your choice.