Chicken Paprika With Dumplings Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Fryer chicken | 3 pound | |
| Onions | 2 Medium, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Tomato | 1 , chopped | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon instant chicken bouillon | ||
| Paprika | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 green pepper, cut into 1/2-inch strips | ||
| Dumplings | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
Directions
Heat oil in 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
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 minutes.
Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 minutes.
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.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
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 minutes.
Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 minutes.
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.
Chef
