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 or hot buttered noodles
3 cups flour, sifted with 1 teaspoon salt
3 large eggs
1/2 cup cold water
Chicken: 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 slow cooker.
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: 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.