Chop the onion finely and fry it in the oil over a moderate heat
with the pan covered until tender. Remove pan from heat, stir in
paprika, pour in 4 oz water, add salt, then simmer for a few
minutes. Cook chicken according to package and simmer with
green pepper and tomato until vegetables are tender. If too much
liquid evaporates, replace it with very little water.
Remove the green pepper and tomato, boil to reduce the liquid.
Then add the sour cream- don't stir, just shake the sauce pan
occasionally so the chicken doesn't disintegrate. Simmer over a low
heat for 10 minutes. If you want to make sure the sauce is
substantial enough, stir 1-2 tsp of flour into the sour cream before
pouring over the meat. Place the chicken pieces into a warmed
deep serving dish and cover them with the sauce. You could add a
garnish or a few spots of sour cream, green pepper, tomato, or
parsley, and accompany it with a lettuce salad.
Dumplings- Break eggs into the flour, add the salt, and gradually
add enough milk to make a soft dough which doesn't drop easily
from the spoon. Cut small dumplings from the dough into boiling
salted water. as the dumplings rise to the surface, remove them
with a draining spoon, rinse them with boiling water, and toss
them with melted butter.
You can strain the sauce before adding the sour cream. You can
use heavy cream instead of sour cream for a sweeter-tasting
sauce. Also add 1/2 tsp of hot paprika to the sauce, if you have it.
Gives a little tang to the sauce.
Originally Submitted
8/21/2012
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