While I have personally not prepared or tasted this dish (yet), it is a favorite of Katie’s family and one that she thought others would enjoy. Based on the sounds of it, I think it will be on our menu soon!
- 4 boneless, skinless chicken breasts
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-2 TBSP oil
- Enough chicken stock to cover the chicken
- 2 TBSP paprika
- 1 tsp cayenne pepper (more if desired)
- 2 tsp black pepper
- For the dumplings: 1 egg, 1 c flour, and water (as needed)
- In a skillet, heat the oil over medium-heat and saute the onions and garlic until tender; brown the chicken in the same skillet, but do not cook through.
- Combine everything in a pressure cooker over medium-high heat; once it starts to make noise, cook for 20 minutes. Note: if you do not have a pressure cooker, the chicken can be prepared in a crock pot; simply combine the chicken, onions, garlic, stock, and spices into the crock pot and cook for ~8 hours on low.
- Shred the chicken once cooked and cooled.
- For the dumplings, mix the flour and egg; add water as needed. Beat with a wooden spoon to combine until dough bubbles form. Boil a pot of water. Using a metal spoon, dip it into the boiling water and then scoop dumpling dough into the boiling water 1 spoonful at a time. The dumplings are done when they float to the top. Note: if you do not want to make dumplings, prepared noodles can be substituted.
- Serve the chicken mixture over the dumplings with sour cream, if desired.