Paprika Chicken Stew with Dumplings

Trim and tenderize the chicken. Cut the chicken into bite-sized pieces.

Heat the oil in a large heavy bottomed skillet set over medium-high heat. Brown the chicken on both sides, about 6 to 8 minutes. Add paprika, onion powder, salt, pepper, and chicken broth to the skillet. Stir to incorporate. Bring to a boil; reduce heat, cover and gently simmer for about 25 minutes.

In a medium bowl, combine water, flour and sour cream; mixing until smooth and thoroughly incorporated. Set aside.

Bring a large pot of water to a boil.

While chicken is simmering prepare the dumplings; in a large mixing bowl, combine eggs, flour, water, and salt. The mixture should be thick and fairly dry. If the mixture appears to be runny, add additional flour a tablespoon at a time until the consistency is right.

Once the water is boiling, reduce the heat to medium-low. Scrape the dough into the boiling water a spoonful at a time. If the dough sticks to the spoon, simply dip the spoon in the boiling water. The dumplings should cook for about 5 to 7 minutes. When the dumplings rise to the surface they are done.

Meanwhile, once the chicken is done simmering. Using a spoon, draw some of the liquid the chicken is simmering in and add to the sour cream mixture. This step will prevent the sour cream from curdling. Once again, mix well until smooth. Stir the sour cream mixture into the skillet with the chicken.

Bring the sauce to a boil and cook for several minutes or until the sauce thickens, stirring occasionally.