CHICKEN PAPRIKA WITH DUMPLINGS
3 lb. boneless, skinless chicken breasts, cut into 1-inch chunks (about 6 large breast halves)
1/2 C. flour
2 C. chopped onion (about 1 large Spanish onion)
1 bell pepper, any color, cut into thin strips
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 T. Hungarian paprika
1 C. chicken broth
1 (14 1/2 oz.) can diced tomatoes with liquid
1/2 cup sour cream
Dumplings (recipe below) or hot buttered noodles
Dredge the chicken chunks in flour to coat and pat the pieces to
remove the extra flour. Place the chicken pieces along with the
remaining ingredients except sour cream in a crockpot, set on
LOW heat and cover. Cook for 5-6 hours.
Thirty minutes before serving, raise the temperature to high and
stir in the sour cream. Heat through and adjust seasonings to taste.
Serve over dumplings or hot, buttered wide egg noodles.
Makes 6 servings.
3 C. flour, sifted with 1 tsp. salt
3 large eggs
1/2 C. cold water
Place flour and salt mixture in a medium bowl. Make a well in the
center of the flour. Add the eggs and half the water and stir in the
flour from around the well with a fork until a soft dough is formed,
adding more water if necessary. Cover the bowl with plastic wrap
and let the dough stand for 30 minutes to overnight.
Place the dough on a floured surface and pat or roll out to about
one-half inch. Pinch or spoon off small pieces and drop into a large
pot of boiling water. The dumplings are ready when they rise to the
surface. Spoon out with a slotted spoon and serve immediately.
Nutritional information: 626 calories, 13 grams fat, 64 grams
carbohydrate, 59 grams protein, 1,146 milligrams sodium,
103 milligrams calcium, 5 grams fiber