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Chicken porkolt (paprika with dumpling)


Serving size: Serves 4
Cuisine type: Eastern European
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken

INGREDIENTS

2 tablespoons oil
1 large onion, finely chopped
1 garlic clove, crushed
1 medium capsicum, sliced into rings
1 kg chicken pieces
2 tablespoons paprika
1 -1.5 litres chicken stock or water
salt and pepper
2 bay leaves
sour cream to serve

Dumplings
about 400 g flour
pinch salt
2 eggs
½ - ¾ cup lukewarm water
METHOD

Heat oil in a large pan over medium heat; add onion and garlic and cook until just softened. Add capsicum and cook a further 5 minutes.

Increase heat to high, and add chicken pieces to the same pan. Brown chicken on both sides until golden. Stir in paprika and cook for 2 minutes.
Pour in stock or water, salt and pepper and bay leaves. Mix well, cover and reduce heat to low. Simmer 15-60 minutes or until chicken is cooked.

To serve; stir in sour cream and simmer for a further 3 minutes. Serve with galuksa (dumplings), green salad, pickled cucumber and stuffed peppers.


Dumplings
Mix flour, salt and egg together in a large bowl. Gradually add enough water to form a smooth, viscous dough.

Bring a large pot of salted water to the boil.

Push the dough through a dumpling strainer (or similar) into the water.

Remove the cooked dumplings with a slotted spoon when they rise to the surface of the water.

Rinse with lukewarm water and serve.

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