| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Dairy |
|
Poultry, Casseroles |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 3 |
lb |
Cut-up chicken |
| 2 |
md |
Onions, sliced |
| 1 |
|
Clove garlic, finely chopped |
| 3/4 |
c |
Tomato, chopped |
| 1/2 |
c |
Water |
| 2 |
tb |
Paprika |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
md |
Green bell pepper cut into |
|
|
1/2" strips |
| 1 |
|
Recipe Egg Dumplings (see |
|
|
Recipe) |
| 1 |
c |
Sour cream |
INSTRUCTIONS
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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