Sprinkle the chicken pieces with the 1/2 teaspoon paprika, garlic powder, and seasoned salt. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 10 minutes or until the chicken is browned on both sides.

Add the vegetable juice and stir in the snipped parsley and 1 tablespoon paprika. Bring to boiling; reduce heat. Cover and simmer the mixture for 30 to 35 minutes or until the chicken is tender and an instant-read thermometer inserted into meat registers 170 degree F for chicken breasts or 180 degree for thighs.

Remove chicken and keep warm. Remove the skillet from the heat. In a small bowl, stir the hot-pepper sauce into the sour cream. Gradually whisk 1 cup hot mixture from skillet into the sour cream. Return to the mixture in skillet. Stir in pepper. Add the cooked chicken to skillet and heat through (don't boil). Serve with spaetzle or noodles. Garnish with parsley, if you like. Makes 4 servings.