Using the same dutch oven as you used to cook the chicken, add your minced garlic. Let cook while stirring, until fragrant. About a minute.
Next, add in the diced peppers & shallots with a heft inch of kosher salt. Stir and cook until slightly softened. About five minutes
Now, to make the roux:
Push the cooked vegetables to one side of the pot and add the 3 tablespoons of reserved butter. Heat until foamy.
Add the 3 tablespoons of flour and stir the flour/butter continuously. (Try to keep the veggies on one side of the pot, but don’t worry if a few escape!)
Cook the roux until it becomes a nutty brown. About 3 minutes.
Once light brown in color, mix the cooked veggies into the roux, and add the remainder of the paprika, along with 1/2 teaspoon of cumin. Mix.
Gently add the chicken stock to this mix, while stirring until thickened.
Add the chicken back to the pot, along with 1/2 cup of sour cream while mixing. Adjust the salt and pepper to taste. Let simmer on low for 5 minutes.
Serve over noodles, mashed potatoes, or rice.
Garnish with fresh Italian parsley.