Ingredients: |
Ingredients: 3 tablespoons Hungarian paprika
salt
pepper
chicken pieces (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onion
1 cup sour cream
dumplings
2 eggs
1⁄2 teaspoon salt
3⁄4 cup water
2 cups all-purpose flour
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Directions: |
Directions:Heat oil over medium high heat.Add onion,1 tbsp paprika, and salt.
Saute until onion is tender, about 2 minutes.
Add chicken and brown on both sides, about 10 minutes.(I usually remove the skin) Add more paprika.
Add enough water to cover.Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.Remove from heat and let paprikas cool down.
Serve with egg noodles or dumplings and sour cream.
DUMPLINGS:
Place large pot filled with salted water and bring to boil.
Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time.
Add only enough flour to make a soft, sticky dough.
Using the side of a teaspoon, spoon small amount of dough into boiling water.
Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander.Rinse with cold water.
I serve the first time with the dumplings on the bottom and then I dump the remaining dumplings to have a good soak into the paprikas for the leftovers. YUM! |
This recipe for Chicken Paprikas and Dumplings is from