Chicken Nokerly Paprikas
6 chicken pieces
2 tablespoon oil
1 medium onion chopped
1 peeled and diced tomato
2 peppers, cut to stripes
2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3/4 cup sour cream
2 cups flour
1/2 teaspoon salt
3/4 cup water
A large pot filled with boiling, salted water
Rinse and pat dry the chicken.
Saute the onions till translecent
Add paprika, salt, pepper and garlic, mix quickly and add the chicken and lightly brown on all sides, mix to cover all pieces with the spices.
Mix in the tomatoes and peppers
Simmer covered for about 40 minutes checking often and add a little water if needed so it does not burn.
Transfer cooked chicken to a shallow serving platter.
Add some sour cream to the cooking juices, cook string till bubbly. Serve over the chicken and the nokerly
Place a large pot filled with salted water and bring to boil.
Combine eggs, salt, and water, beating well with a whisk.
Add flour, a little at a time.
Add only enough flour to make a soft, sticky dough.
Let the mixture rest for about 10 mins.
Beat the mixture again.
Using the side of a teaspoon, spoon a small amount of dough into boiling water.
Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzle maker, that makes it easier as you want very small noodles).
The noodles are done when they float to the top.
Remove from water with a large slotted spoon, and place in a colander.
Rinse with cold water.
You may want to make the dumplings in 2 or 3 batches so they don't overcook.
Serve with chicken paprikas.
The dumplings are also nice added to a stew.
You can heat the dumplings in a frying pan with melted butter.
Do not let the dumplings get too brown or crisp.