Chicken paprikash with potato dumplings
Chicken Potato Dumplings
Last updated 6/12/2012 1:13:54 AM. Recipe ID 42556. Report a problem with this recipe.
Title: Chicken paprikash with potato dumplings
Categories: Chicken, Ethnic, Soups & ste
Yield: 1 Servings
4 Chicken Leg Quarters(Skin
4 Skinless Breasts(24Oz)
4 tb Soft Margarine
2 c Onion
1 c Non-Fat Sour Cream
2 Tomatoes, Fresh, Concased
Chicken Stock As Needed
1 tb Paprika (Hungarian Sweet
Dash, Cayenne pepper
1/2 ts Salt
3 c Flour
12 oz Red Potatoes, peeled and
1/2 c Eggbeaters <>
2 Lge Eggs
1/2 ts Salt
Melt soft margarine (I prefer Brummel & Brown) in dutch oven over low
to medium heat. Add paprika and brown. Add onion, cook until
transparent. Add chicken and brown slightly on both sides. Add
tomatoes (concased) (You may substitute canned of tomatoes.) Add
chicken stock to cover, along with salt and cayenne pepper. Simmer,
covered, for 1 1/2 to 2 hours, until chicken is falling off the bone.
Remove chicken from pot, debone, remove skin from leg quarters, and
replace meat. Bring paprikash back to simmer, stir in sour cream and
warm through. Serve over dumplings.
Bring water to a boil in large stock pot. (You may salt the water but
it isn't necessary) Mix ingredients to create a batter of medium
consistency. Place batter on plate and, using a knife, cut "chunks"
off and drop into boiling water. Remove dumplings with slotted spoon
as they rise to the surface, and drain in colander.
NOTES : NOTE; Butter, bacon fat, lard or the shortening of your
choice can be used in place of margarome for those who don't worry
about fat-cholesterol. The original recipe called for lard, my
grandmother modified that to bacon fat -- about 50 years ago. In the
dumpling batter the egg beaters are used in place of two large eggs,
which you may prefer if not worried about cholesterol. And, of
course, regular sour cream and skin-on chicken breasts are the
preference in the original recipe. Recipe
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