Mom's Chicken and Dumplings (Chicken Paprika)

Recipe by Karen..
READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a stock pot or dutch oven saute onions in butter until tender.
  • Add water until pot is about 1/3 full.
  • Add chicken thighs, garlic powder, salt, pepper and paprika.
  • Make sure water is covering the chicken, if not add more until it just covers.
  • Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
  • In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
  • Make a well in the center and drop in the egg and about 1/2 cup water.
  • Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
  • In a different large pot from chicken, boil water.
  • Drop dumpling mixture by the teaspoon into the boiling water.
  • (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
  • When dumplings start floating on top, remove them with a slotted spoon or drain them.
  • You may have to reduce the heat to see when they are floating.
  • About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
  • After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.
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