Season the chicken thighs. Heat the oil in a large saucepan over a medium heat and fry the thighs in batches for 5-8 mins until browned all over. Remove from the pan and set aside. Tip in the onion and fry for 8-10 mins until softened and turning golden.

Stir in the peppers and cook for 3 mins, then add the garlic and tomatoes. Cook for another 5-8 mins until the tomatoes have started to break down. Sprinkle in the flour, paprika and hot paprika, if using, and cook for 30 seconds more. Return the chicken thighs to the pan and mix gently to coat.

Pour in the stock, bring to the boil, then turn down the heat and simmer, covered, for 15 mins. Remove the lid and simmer for another 15 mins until the sauce has thickened. Stir in the soured cream and cook for 5 mins – the sauce should be quite thick. Serve with boiled potatoes, noodles or rice.