Csirke Paprikas
Source of Recipe
The Decatur Dailoy 1/19/05
Recipe Introduction
(Chicken Paprikas)
List of Ingredients
2 tablespoons vegetable oil
3-pound broiler-fryer chicken, cut up
1 medium onion, chopped
1 clove garlic, chopped
1 tomato, chopped
1/2 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons paprika
1 teaspoon salt
1/4 teaspoon pepper
1 green pepper, cut into 1/2-inch strips
Dumplings (Egg Haluski recipe follows)
1 cup dairy sour cream
Recipe
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. Serve chicken with dumplings and sour cream sauce. Makes 6 to 8 servings.
Egg Haluski (Dumplings):
8 cups water
1 teaspoon salt
2 eggs, well beaten
1/2 cup water
3 cups all-purpose flour
2 teaspoons salt
Heat 8 cups of water and 1 teaspoon of salt to boiling in Dutch oven. Mix eggs, 1/2 cup of water, the flour and 2 teaspoons salt. Drop dough by cutting with a knife from the edge of the bowl into the boiling water.
Cook uncovered, stirring occasionally, for 10 minutes. Drain. Dumplings are chewy. (They can be made the day before, too.)
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