Hungarian Chicken Paprikash Chicken and Dumplings

 

Ingredients

• 3 Tbsp vegetable oil
• 1vidalia onion, chopped
• 1whole cut up chicken (skin intact)
• 2 Tbsp sweet paprika
• 3 chicken bullion cubes (or more to taste; 1 per cup of water added)

ADD LATER TO BROTH:

• 1 pt sour cream
• 1/2 pt water
• 4 Tbsp flour (or more to thicken if you like)
• 3 tsp Lawry’s seasoning salt (optional, but adds flavor!)

FOR THE DUMPLINGS:

• 4 eggs
• 3 c water
• 6 call-purpose flour
• 1 tsp salt

Directions

If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don’t want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.)