Cut the chicken meat into portions and place them in a pot with water. The meat needs to be covered with water.
Add a little salt and leave it to boil. If the chicken isn't fatty you can add oil as well. Once the meat softens, remove the pot from the stove.
Pour the tomatoes in another container and wait for some of the liquid to evaporate. Be careful not to bring to a boil, add about 1 - 1 1/2 tbsp flour to thicken a bit. Add the paprika and black pepper. Add the finely chopped garlic. Let simmer a bit so the flour undergoes the required heat treatment (so it's not raw).
Add thus prepared tomato sauce to the chicken and let simmer 10 min. If you poured a lot of water over the chicken you can add a little more flour to prevent the stew from being runny.
Remove the cooked dish from the stove and add finely chopped parsley. If you don't have fresh parsley, use frozen or dried.
We love garlic at our house, that's why I mash garlic separately, season it with salt, oil and vinegar. That way everyone can add garlic seasoning as desired, depending on taste.