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1
Season the chicken on both sides lightly with salt.
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2
Then lightly sprinkle pepper, garlic powder, and oregano over the chicken.
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3
Finally, season with the paprikavery liberally if using sweet, a light sprinkling if using hot.
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4
Set the chicken aside.
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5
Heat 2 tablespoons of the oil in a Dutch oven or other large, heavy pot over medium heat.
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6
Add the onions and cook until soft, about 5 minutes.
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7
Add the garlic, cook, stirring, for 1 minute more, and then transfer the onions and garlic to a plate.
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8
Raise the heat to medium-high and add the remaining 2 tablespoons oil to the pot.
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9
When the oil is quite hot but not smoking, add the chicken pieces and brown them on both sides, 3 to 4 minutes per side.
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10
Remove the chicken from the pot.
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11
Stir the tomatoes with all their juices, tomato paste, the reserved onion/garlic mixture, and the red pepper flakes into the pot.
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12
Return the chicken to the pot, making sure to cover all the pieces with the sauce.
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13
Simmer, covered, for 30 minutes.
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14
Add salt and pepper to taste.
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15
Add the bell peppers and mushrooms and continue to simmer, covered, until the chicken is cooked through, 20 to 30 minutes.
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16
Just before serving, remove the chicken from the pot and keep it warm.
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17
Add the sour cream, if using, to the sauce and heat it over medium-low heat, being careful not to let it boil.
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18
Serve hot, spooning the sauce over the chicken and noodles.
