3 chickens, skinned and cut into pieces
1 cup chicken broth
2 onions, chopped fine
3 teaspoons paprika
2 green bell peppers, cut into strips
2 cans tomatoes, peeled whole
1 pint sour cream
6 cups flour
3 teaspoons salt
Chicken: Sauté onions in oil; add chicken pieces, a few pieces at a time.
Sauté chicken until it changes color; do not overcook.
Remove chicken to a heavy bottomed pan.
After all chicken is cooked, pour chicken broth into pan, scraping onion pieces into mixture.
Add salt and paprika.
Pour mixture over chicken to about 1/2 way up.
Place peppers and chopped tomatoes on top of chicken and cover.
Cook on top of stove about 40 minutes, turning once about halfway through.
Remove from heat and drain off all of the sauce.
Heat sauce to boiling and thicken slightly.
Add sour cream to sauce and mix together.
Pour sauce over chicken.
Serve with spaetzle.
Spaetzle: Mix flour and salt together.
Add the eggs and mix, using a small amount of water to hold dough together. Let set about 45 minutes.
Into a pot of boiling water, cut small pieces of dough off the edge of a dish.
After spaetzle are cooked, drain and fry in a small amount of grease in frying pan to avoid sticking.