Chicken paprikash with potato dumplings
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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.
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      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
           -Kulonleges Paprik
           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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Recipe ID 42556 (Apr 03, 2005)

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