Heat the oil (over medium heat) in a deep stockpot and add the onions. Cook them until soft and translucent, then add the paprika.
2 tablespoons canola oil, ¾ cup white onion, 3 tablespoons Hungarian paprika
Season the chicken with salt and pepper. Place it in the stockpot.
1 ½ pounds chicken
Carefully pour in the tomatoes and 1 cup of chicken broth.
14 ½ ounces diced tomatoes
Cover and simmer over low heat for 1 hour. Ensure that chicken cooks all the way through.
After the chicken cooks, remove it from the pan and set it aside.
Heat the remaining ¼ cup of chicken broth just until warm. You can heat in your microwave.
Mix the broth and flour and stir until a thick slurry forms. This is the roux.
3 tablespoons all-purpose flour
Add the sour cream, salt, and roux to the stockpot and whisk to combine. Continue to whisk over low heat until gravy reaches desired thickness.
8 ounces sour cream
Serve the chicken and gravy over spaetzle or other egg noodles.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 4 ounces of the chicken and gravy. Furthermore, it does NOT include the noodles shown in the photos. Actual calories will vary. The paprika chicken can be stored in a sealed container in your fridge for up to 3 days.