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Season the chicken pieces with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Brown the chicken pieces well on all sides, about 2-3 minutes per side. Transfer to a plate.
Reduce heat to medium, add the onions and bell pepper. Cook for 5 minutes until starting to soften. Add the garlic and cook 1 minute more.
Stir in the paprika and caraway seeds. Cook for 30 seconds until fragrant.
Stir in the tomatoes with their juices. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
Pour in the chicken broth. Bring to a simmer and then nestle the seared chicken pieces into the sauce.
Let simmer, covered, for 15 minutes until chicken is cooked through.
Remove lid and stir in the sour cream until incorporated. Season to taste with salt and pepper.
Serve chicken and sauce over egg noodles, spaetzle or rice. Garnish with parsley or chopped scallions if desired. Enjoy!