Chicken Paprikash with Dumplings

Dice the red onion and sauté it in oil or lard over medium heat in a heavy-bottomed pot until translucent, about 8-10 minutes. Remove from heat, add the sweet and hot paprika, stir quickly, then add a splash of water to prevent the paprika from burning. Add the chopped tomato and green bell pepper, then simmer for 5 minutes.

Add the diced boneless, skinless chicken thighs, season with salt and pepper, and mix well. Pour in enough water or broth to just cover the meat. Cover the pot and simmer on low heat for about 40-50 minutes, or until the chicken is completely tender. Stir occasionally and add a little more liquid if needed.

While the chicken is cooking, prepare the dumplings. In a bowl, mix the flour, eggs, salt, and water until you get a smooth but thick batter. Bring a large pot of salted water to a boil. Using a dumpling maker or a wet spoon, drop small pieces of dough into the boiling water. Cook for 2-3 minutes until they float to the surface, then remove with a slotted spoon and rinse with cold water. Drain well and toss with a little oil to prevent sticking.

Once the chicken is cooked, remove the meat from the pot. In a small bowl, whisk the sour cream with the flour until smooth, then add a ladle or two of hot sauce from the paprikash and mix. Pour this mixture back into the pot, stirring constantly, until the sauce thickens. Return the chicken to the sauce, bring to a gentle boil, then remove from heat. Serve immediately with the freshly cooked dumplings, optionally garnished with a dollop of sour cream and fresh parsley.