In a plastic zipping bag, mix flour, salt, and pepper.

Add chicken pieces, 2 at a time, and toss to coat.

Heat 2 tablespoons of oil in a Dutch oven over medium-high heat.

Sauté onions and garlic until tender.

Remove from the pan and set aside.

Add additional oil to about 1/2-inch deep.

Add chicken to the hot oil and cook, turning once, until golden on both sides.

Drain and remove chicken to a plate.

Keep warm.

Stir in sliced carrots, Hungarian paprika, water, and chicken bouillon cubes to the Dutch oven.

Bring to a boil.

Return the cooked chicken to the Dutch oven.

Simmer, covered, for one hour over low heat or until chicken juices run clear.

Serve the Aunt Annie’s Chicken Paprika over cooked spaetzle or egg noodles.