Saute the onions briefly. Add the paprika and canned tomatoes. Stir and cook about 5 min.
Add in the chicken meat and pour in 2 1/2 cups warm water. Season with salt and leave the dish to simmer on low heat.
Once the stew is left in mostly just oil and most of the water evaporates, add the flour (dissolved in a little water ahead of time) while stirring nonstop. Cook another 4-5 min. Add the finely chopped spearmint.