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unsalted butter yellow onion garlic sweet paprika cloves tomatoes salt freshly ground black pepper green bell peppers sour cream flour salt egg unsalted butter
Viewed: 33 - Published at: 6 years agoIngredients
- 2 tablespoons unsalted butter
- One 3- to 4-pound chicken, cut into serving pieces
- 1 small yellow onion, chopped fine
- 3 garlic cloves, chopped fine
- 1 tablespoon sweet paprika
- 3 whole cloves
- 4 plum tomatoes, peeled, seeded (see Notes), and chopped fine
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 green bell peppers, cored and sliced into 1/4-inch rings
- 1/4 cup sour cream (optional)
- 1 1/2 cups unbleached all purpose flour
- 1 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons unsalted butter, melted
Method
- Make the Stew: Melt the butter in a large, wide pot over medium heat.
- Add the chicken pieces in one layer and do not stir until the undersides are dark golden brown, 8 to 10 minutes.
- Turn the chicken pieces over and brown the other side, about 8 minutes longer.
- Using a slotted spoon or tongs, move the chicken to a plate, leaving behind the buttery fat.
- Place the onion, garlic, paprika, and cloves in the pot.
- Stir frequently until the onion just begins to soften, about 4 minutes.
- Mix in the tomatoes, salt, and pepper and scrape up any sticky bits from the bottom of the pot with a wooden spoon.
- If there is not enough sauce to coat the bottom of the pot, add no more than 1/2 cup water.
- Return the chicken pieces and any drippings to the pot.
- Cover, reduce the heat to low, and simmer for 30 minutes, turning the chicken pieces over halfway through the cooking.
- There may not appear to be enough liquid, but the chicken will release additional juices as it cooks.
- Turn the chicken pieces over one more time, stir in the green peppers, cover, and cook for 10 minutes longer.
- Reduce the heat to very, very low to keep the chicken and sauce hot while making the dumplings.
- (You can also make the stew in advance and keep it refrigerated in a tightly sealed container for up to 3 days.)
- Make and cook the dumplings: Fill a large pot halfway with salted water and bring to a boil over high heat.
- Reduce the heat to medium for a steady simmer.
- Combine the flour and the salt in a medium bowl.
- Add the egg, melted butter, and 3/4 cup water and mix well.
- You will have a very moist, sticky dough.
- Scoop up a rounded teaspoon of dough.
- Use another spoon or your finger to move the dough gently off the spoon and into the simmering water.
- Drop in spoonfuls of the remaining dough, leaving as much space as you can around each.
- Stir gently to prevent sticking.
- Cook until all of them are floating, about 2 minutes, then cook for 3 minutes longer.
- Reserve 1 cup of the cooking liquid, drain the dumplings, and stir them gently into the chicken stew.
- Raise the heat to medium and heat through for 1 to 2 minutes.
- If the stew is too thick, stir in some of the reserved cooking liquid.
- Remove from the heat, swirl in the sour cream, if desired, and serve.
