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Heat oil in a large pot over medium high heat. Season chicken with salt and pepper and add to pot. Cook, stirring occasionally, until chicken is golden brown all over, about 10 minutes. Using a slotted spoon, transfer chicken to a plate and set aside.
Add onions and garlic to pot and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in paprika until it coats everything in the pot. Add peppers and stir again to coat. Add tomatoes, parsley and broth, scraping the bottom of the pan to deglaze, and bring to a boil. Add reserved chicken and any accumulated juices, and return to a boil.
Reduce heat to medium and cook, uncovered, for 20 minutes, to allow flavors to develop and chicken to become tender. Mix cornstarch and 2 tablespoons water together in a small bowl and stir into pot. Cook a few minutes more, until thickened. Remove pot from heat and stir in sour cream.