Eva Gabor's Chicken Paprikas And Dumplings

How to Make

• Step 1: Chicken:

• Step 2: Melt the lard in a Dutch oven over moderately high heat.

• Step 3: Add the onions and cook until softened, about 5 minutes, stirring often.

• Step 4: Add the chicken and tomatoes,(big one), cover and cook for 10 minutes.

• Step 5: Stir in the paprika, chicken stock, salt.

• Step 6: Bring to a simmer, then reduce the heat to low, cover again, and cook for 2 minutes.

• Step 7: Remove the lid, increase the heat to moderately high and let the liquid evaporate.

• Step 8: Brown the chicken in the residual fat, but do not let it burn.

• Step 9: Remove the chicken pieces to a platter and keep warm.

• Step 10: Reduce the heat to moderately low and add the sour cream, flour and cold water to the Dutch oven

• Step 11: Stir until smooth.

• Step 12: Add the green pepper, replace the chicken (and juices) and season with salt to taste.

• Step 13: Reduce the heat to low, cover again, and cook for 10 minutes. (Or until chicken is done to your liking)

• Step 14: Stir in the cream just before serving.

• Step 15: Dumplings:

• Step 16: Combine the egg, lard, water and salt in a large mixing bowl.

• Step 17: Mix in the flour just enough to give the dough an even texture.

• Step 18: Set aside and let rest for 10 minutes.

• Step 19: Bring the chicken stock to a boil in a medium saucepan.

• Step 20: Drop the dumplings by large spoonfuls into the stock.

• Step 21: Reduce the heat to moderate, cover and cook until firm, about 15 minutes.(don't uncover pan)

• Step 22: Lift the dumplings out with a slotted spoon.

• Step 23: Serve on side of chicken