Clean chicken, cut it into pieces, take out liver and gizzard, and wash them thoroughly.
Clean onions, chop finely and fry in hot fat, until they turn a pale yellow.
Add paprika, mix with a little water.
Add chicken, salt, cleaned, washed and minced green paprika, fresh tomatoes (or the canned lecso) and stew it under a lid, stirring occasionally, and adding a little water to it; let it simmer gently in thick gravy until half done; then mix sour cream with flour and a little cold water; stir until smooth, add it to chicken, stir once again, pour on a little more water and stew until tender.
Add cream before dishing, boil again.
During the summer garnish with sliced green paprika and fresh tomatoes.