1. Dice chicken. Grate carrot, finely chop onion and garlic.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on each side, about 5 minutes. Stir in onion and carrot, cook until the onion has softened and turned translucent, about 3 minutes. Add finely chopped garlic, paprika, season with salt and pepper.
3. Stir in flour until well blended, and then tomato sauce (or ketchup). Gradually stir in chicken broth. Bring to a boil. Cook stirring for about 2 minutes, or until thickened (add additional water if the mixture is too thick). Reduce heat, cover and simmer for 20-25 minutes, or until the chicken is tender.
4. Serve over mashed potatoes, buckwheat or macaroni. Garnish with finely chopped fresh parsley.