Season the chicken with salt and pepper. And prepare the other ingredients.
Sprinkle the gelatin over the stock to rehydrate.
Heat a dutch oven with a tbsp of oil over medium high heat
Add half the chicken and cook without moving for 8-10 min until the chicken releases from the bottom.
When the chicken is seared it will release. Remove the chicken and place in a dish. Sear the remaining chicken the same way.
Pour all but 2 tbsp of oil off and turn the heat down to medium. Add the onion, garlic and red bell pepper. Cook to loosen up the font on the bottom. I used dried bell pepper I had to use up, instead of normal fresh bell pepper. Do as I say not as I do!
When the onions begin to brown, add the paprika. Stir and fry 1 min.
Add the stock/gelatin and bay leaf.
Return the chicken to the Dutch oven. Cover and simmer on low 30 min.
Combine the sour cream, lemon, and fish sauce.
Now is a good time to cook whatever starch you choose.
Turn the heat off, add the sour cream mixture and stir.
Plate with spaetzle and the paprikash and a dollop of sour cream
