Ingredients
Chicken
- 3 pound chicken, cut into its 8 parts (2 each breast, thigh, drumstick, wing)
- 2 tablespoon of lard
- 1 large onion
- 1 tablespoon of paprika
- 1 large tomato or 1 can of canned tomatoes
- 2 bell peppers
- 1 2/3 cups of sour cream mixed with 2 Tbsp flour
- Salt and ground black pepper
- 2 eggs
- 1/2 teaspoon salt
- 3/4 cup water
- 2 cups all-purpose flour
- 1 large pot filled with salted boiling water
- Put the lard into a roast pan heat it up.
- Add all of the onions to it. Stir it and when the onion is getting glasslike, add the paprika to the onion and reduce the heat immediately.
- Stir it and put the chicken pieces in the pan. Stir and season them. Add the tomato to the chicken.
- Simmer it until it is tender, approximately one hour. Ideally the chicken is cooked only in its own juices, but add water if needed. Add peppers about 15 minutes before the chicken is done, since otherwise they will dissolve if left to cook too long.
- While the chicken is cooking, make the nokedli. Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk. Add flour, a little at a time, until all is used. Let mixture rest for about 10 minutes.
- Beat mixture again. It should be sticky, goopy, and wet at this point. Note that it will not be thick like dough.
- Pour a half-cup or so at a time through a large grater over the large pot of water, letting the little droplets of batter drop into the boiling water. The noodles are done when they float to the top.
- Remove from water with large slotted spoon, and place in colander. Rinse with cold water.
- You may want to make the dumplings in 2 or 3 batches so they dont overcook.
Serve with chicken paprikas.
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