Rub the chicken pieces with salt.
Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over.
Remove the chicken from the pan and set it aside.
Add onions and garlic to the pan and sweat for 5 minutes.
Stir in the paprika and flour until combined.
Pour in the chicken stock and stir.
Return chicken to the pan and add half the parsley.
Bring to a boil then add the red pepper strips.
Reduce heat and simmer for 10 minutes.
Stir in the chopped tomatoes and simmer gently for 1 hour.
Remove from heat once chicken is cooked.
Stir in the soured cream and remaining parsley before serving.