Heat the oil in a saucepan and fry the chicken on both sides until golden brown.
Add onion, green capsicum and continue to fry for a couple of minutes.
Add green peppers and dried chili peppers, red paprika and 1 tablespoon of Vegeta chicken stock.
Stir through, top with water, cover with a lid and cook until the chicken is soft and easily separates from the bone.
Remove from the heat, stir in sour cream and serve warm with noodles.
For a mild version of this recipe, remove seeds from the chili peppers.