Yield: 6 Servings
|2 tablespoons||Vegetable oil|
|3 pounds||Cut-up chicken|
|2 mediums||Onions, sliced|
|1||Clove garlic, finely chopped|
|¾ cup||Tomato, chopped|
|1 medium||Green bell pepper cut into|
|1||Recipe Egg Dumplings (see|
|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.