Season the chicken with salt and pepper. Coat the chicken in flour; patting off excess.

Heat the oil in a Dutch oven over medium-high heat. Working in batches, brown each chicken piece about 3-4 minutes per side and transfer to a plate.

Add the red bell pepper, tomatoes, onion and paprika to the pot; cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add the chicken back to the pot along with the broth and bring to a boil.

Reduce heat to a simmer and cover, turning the chicken once, until fully cooked, 12–15 minutes.

In a small bowl, whisk together 2 tablespoons of flour with the sour cream; carefully measure ¾ cup of sauce from the pot and whisk into the sour cream and flour mixture to combine.

Stir the sour cream mixture into the pot with the chicken and toss to combine.

Serve immediately with nokedli.