Chicken Paprikas with Dumplings 

   Chicken Paprikas,  With this recipe, I like to make the dumplings ahead and add them to the paprikas just before adding the sour cream mixture, I then top it off with more chicken broth and allow it all to simmer together for 30 to 60 minutes, this is my thing, and not necessary, I find that by doing this, the sauce thicken naturally due to the dumplings and the dumplings become more tender and absorb the flavor of the paprikas and the chicken.

The Sour cream mixture is added shortly before serving, to prevent the sourcream from curdling in the paprikas.  However, I find that when I add the dumplings to the Paprikas, then the Sour Cream mixture, I have not had any problem with curdling. So I am comfortable allowing 30 to 60 minutes or more of cooking time after the sour cream is added.

This recipe was given to me by a dear friend who died of cancer, she and her family were hungarian, I make this dish each Christmas in her memory.  Thank You, Betty, You are sorely missed.

Chicken Paprikas with Dumplings  

2 Lbs boneless / skinless** chicken cut into bite size pieces

1 medium onion chopped

1 medium green pepper chopped

4 tablespoons oil

4 to 6 tablespoon Hungarian Paprika

2 tablespoons dried parsley flakes

4 cups chicken broth

1/2 cup sour cream

2 tablespoons flour

In a large pot heat oil, add onion and cook until onion is translucent, add paprika and stir cook for about 2 minutes on medium heat, add chicken, stir, cook until chicken is no longer pink, add enough brothe to cover the chicken, cook on medium heat for about 20 to 30 minutes, add green pepper. combine sour cream with flour in a small bowl and add about 1/4 cup of the liquid from the chicken, stir to form a smooth mixture, and stir into the chicken, and add parlsey continue cooking until sauce thickens, (just a few minutes) Serve with dumplings*

Dumplings

2 C flour

1 egg

1 tsp. salt

about 1/2 cup water

In a 6 quart pot, boil about 4 quarts of water and 1 tablespoon salt.

beat egg and salt, Place flour n a bowl, make a well in center and add egg mixture and 1/2 cup water, mix well. (Should form a sticky dough) Allow dough to rest for at least 20 minutes, then drop by 1/2 teaspoons into boiling water. Toss with sour cream and butter and serve with Chicken Paprikas.

** Although I use the boneless / skinless chicken breast in this recipe you can use chicken parts of your choice. The boneless / skinless is just our preference, I don't like having to pick out bones from my Paprikas if I don't have to, some people feel the bones add flavor to the recipe. The options are there for you, and the choice is yours.