Heat the olive oil in a large pan or stock pot and fry the onions for several minutes or until soft. Add the garlic and cook for another minute or so. Add the smoked and hot paprika, and stir so the onions and garlic are evenly coated. Add the diced tomatoes and pepper and the chicken the chicken pieces.
Add enough water so that everything is just submerged. Bring to the boil. Reduce to a simmer and cook until reduced by half – about 30 to 40 minutes.
Combine the flour and sour cream. Add ½ cup of the cooking liquid form the pan and whisk to combine. Add the sour cream mixture to the pan and stir until well combined. Stir through marjoram, black pepper, and salt to taste. Cook for another five to ten minutes, stirring frequently, or until the sauce has thickened. Serve.