Wash the chicken meat and cut it into portions. Cut the sauerkraut finely. For this recipe I used an earthenware pot. If you don't have one you can use a deep oven dish, covered with aluminum foil as a lid.
Place half of the sauerkraut in the dish, arrange chicken on top, with bay leaf and grains of black pepper between them. If necessary, add salt. In this case I did not because the sauerkraut is plenty salty to my taste.
The paprika I used is the smoked type. If you don't have any, use regular paprika but smoked paprika has an incredible aroma and can be found in all major stores.
Close the pot with a lid and put it in the oven at 392°F (200 °C) for 30 minutes, then reduce to 320°F (160 °C) and stew for half an hour.
Finally, remove the lid and using a fork, lift the chicken meat out to the very top. Put it in the oven again at 356°F (180 °C) for another 20 minutes until the meat turns golden brown.