Over medium heat, in a large soup pot, with oil to coat the bottom of the pan, cook the onion, salt and garlic, until it starts to color. Add the paprika, seasonings and chard stems, and stir fry for a minute.
Add the rest of the vegetables, broth, and lemon juice/vinegar. Bring to a simmer, add the chicken and add some water to thin out the stew, if desired. Turn off the heat, ladle the stew into bowls, and enjoy. (Recipe♦301)