Recipe for cooking chicken paprika with dumplings - csirke paprikas

Recipes from Poland and Hungary :: Polish and Hungarian Main Dish Poultry

2 Tbsp. canola (or other vegetable) oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 med. onions, chopped
1 clove garlic, chopped
1 med. tomato, chopped
1/2 c. water
1/2 tsp. instant chicken bouillon
2 Tbsp. sweet Hungarian paprika
1 tsp. salt
1/4 tsp. pepper
1 med. green bell pepper, cut into 1/2-in. strips
Dumplings
1 c. dairy sour cream

Heat oil skillet until hot. Cook chicken over med. heat until brown on every side, about 15 mins. Remove chicken. Cook and stir onions and garlic in oil until onions are tender; drain fat from skillet. Stir in tomato, water, bouillon, paprika, salt and pepper; loosen brown particles from bottom of skillet. Add chicken. Heat to boiling; reduce heat. Cover and simmer 20 mins. Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 mins. Longer. Prepare Dumplings.

Remove chicken to heated platter; keep warm. Skim fat from skillet. Stir sour cream into liquid in skillet; add Dumplings. Heat just until hot. Serve chicken with Dumplings and sour cream sauce. Yields 6 to 8 servings.

Dumplings
8 c. water
1 tsp. salt
3 eggs, well beaten
1/2 c. water
2 c. flour
2 tsp. salt

Heat 8 c. water and 1 tsp. salt to boiling in Dutch oven. Mix eggs, 1/2 c. water, flour and 2 tsp. salt; drop dough by tsp.ful into boiling water. Cook uncovered or without a lid, stirring occasionally, for 10 mins.; drain. The dumplings will be chewy.