Heat the butter or oil in a large pan.

Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.

Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.

Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.

Add the tomato and stir to incorporate.

Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through. It should measure 165 degrees F (74 C) internally when measured with a meat thermometer.

Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.

Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.

Garnish and serve!