3 pounds boneless, skinless chicken breasts, cut
into 1-inch chunks (about 6 large breast halves)
1/2 cup all-purpose flour
2 cups chopped onion (about 1 large Spanish onion)
1 bell pepper, any color, cut into thin strips
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Hungarian paprika
1 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes with liquid
1/2 cup sour cream
Dumplings (recipe below) or hot buttered noodles
Dredge the chicken chunks in flour to coat and pat the pieces to remove the
extra flour. Place the chicken pieces along with the remaining ingredients except
sour cream in a crock pot, set on LOW heat and cover. Cook for 5-6 hours. Thirty
minutes before serving, raise the temperature to high and stir in the sour cream.
Heat through and adjust seasonings to taste. Serve over dumplings or hot,
buttered wide egg noodles. Makes 6 servings.
Dumplings:
3 cups flour, sifted with 1 teaspoon salt
3 large eggs
1/2 cup cold water
Place flour and salt mixture in a medium bowl. Make a well in the center
of the flour. Add the eggs and half the water and stir in the flour from around
the well with a fork until a soft dough is formed, adding more water if necessary.
Cover the bowl with plastic wrap and let the dough stand for 30 minutes to overnight.
Place the dough on a floured surface and pat or roll out to about one-half
inch. Pinch or spoon off small pieces and drop into a large pot of boiling water.
The dumplings are ready when they rise to the surface. Spoon out with a slotted
spoon and serve immediately.
