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TO SERVE
Heat olive oil in a large skillet or Dutch oven. Pat dry chicken thighs & season well with salt & pepper. Brown the thighs in the oil on all sides & remove from pan. Approx. 15 minutes.
Add onions garlic, and celery cooking until softened.
Add paprika, chili powder, salt, and pepper. Add chicken stock, scraping bottom of the pan to loosen any browning. Add tomatoes.
Add chicken thighs back to pot. Raise heat to boiling, then reduce to simmer. Add green peppers & simmer 15 + minutes until chicken is done.
Elegant presentation - remove chicken to serving platter. Easier eating - remove chicken, shred on a cutting board & return to pot. Stir in sour cream.
Serve over cooked egg noodles