1. Heat lard in heavy pot and brown chicken on all sides. Transfer chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic, tomatoes and pepper, and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper.
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2. Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. Chicken should be mostly covered. Bring it to a boil. Cover, reduce heat to medium-low, and simmer for 40 minutes. Remove chicken and transfer to a plate.
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3. In a small bowl, stir the flour into the sour cream/milk mixture. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return chicken to the sauce and simmer to heat through.
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4. Serve chicken paprikash with Hungarian nokedli, German spaetzle, or potatoes.
