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Cook the chicken thigh fillets in olive oil for 3-4 minutes until golden brown and almost cooked, then transfer to a bowl and set aside.
Add the diced onion to the pan and cook for 1-2 minutes until softened.
Add the halved mushrooms and diced red capsicum to the pan and cook for another 2 minutes.
Return the chicken and any juices to the pan, then add 1 teaspoon of paprika and 2 teaspoons of chicken stock powder. Season with salt and pepper.
Stir in 250ml of sour cream and heat through until the chicken is fully cooked and the sauce is hot and creamy.
Serve the Chicken Paprika with pasta, noodles, rice or mixed vegetables.