In a pan, heat oil over medium-high heat.
Sauté onions, celery, peppers, carrots, pepper corns, and bay leaves until softened, about 5 minutes.
Add chicken, tomato, and garlic, and cook until chicken is no longer pink.
Add stock, potatoes, paprika and parsley and cook for 20 minutes or until potatoes are cooked. Add water if necessary, depending how thick you like your stews. Season stew with salt and pepper to taste.
Serve with a dollop of sour cream and bread.