chicken paprika stew

Categories
Poultry
Casseroles
Yield
6 Servings
MeasureIngredient
2 tablespoons Vegetable oil
3 pounds Cut-up chicken
2 mediums Onions, sliced
Clove garlic, finely chopped
¾ cup Tomato, chopped
½ cup Water
2 tablespoons Paprika
1 teaspoon Salt
¼ teaspoon Pepper
1 medium Green bell pepper cut into
  1/2" strips
Recipe Egg Dumplings (see
  Recipe)
1 cup Sour cream

Heat oil in 12" skillet over medium heat. Cook chicken in oil about 15 minutes or until brown on all sides; remove chicken from skillet.

Cook onions and garlic in skillet, stirring occasionally, until onions are tender; drain drippings from skillet. Stir tomato, water, paprika, salt and pepper into skillet; loosen brown particles from bottom of skillet. Add chicken. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Stir in bell pepper. Cover and cook about 15 minutes longer until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare egg dumplings (next recipe). Remove chicken to heated platter; keep warm. Skim fat from liquid in skillet. Stir sour cream into liquid in skillet; add dumplings. Heat just until hot. Pour dumpling sauce over chicken.

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