Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Paprikash With Potato Dumplings' imprimido.

Receta Chicken Paprikash With Potato Dumplings
by Global Cookbook

Chicken Paprikash With Potato Dumplings
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 4 x Chicken Leg Quarters(Skin On)
  • 4 x Skinless Breasts(24Oz)
  • 4 Tbsp. Soft Margarine
  • 2 c. Onion
  • 1 c. Non-Fat Lowfat sour cream
  • 2 x Tomatoes, Fresh, Concased Chicken Stock As Needed
  • 1 Tbsp. Paprika (Hungarian Sweet Kulonleges Paprik Dash, Cayenne pepper
  • 1/2 tsp Salt
  • 3 c. Flour
  • 12 ounce Red Potatoes, peeled and grated
  • 1/2 c. Eggbeaters ((Or possibly))
  • 2 x Lge Large eggs
  • 1/2 tsp Salt

Direcciones

  1. Heat soft margarine (I prefer Brummel & Brown) in dutch oven over low to medium heat. Add in paprika and brown. Add in onion, cook till transparent. Add in chicken and brown slightly on both sides. Add in tomatoes (concased) (You may substitute canned of tomatoes.) Add in chicken stock to cover, along with salt and cayenne pepper. Simmer, covered, for 1 1/2 to 2 hrs, till chicken is falling off the bone. Remove chicken from pot, debone, remove skin from leg quarters, and replace meat. Bring paprikash back to simmer, stir in lowfat sour cream and hot through. Serve over dumplings.
  2. Dumplings:Bring water to a boil in large stock pot. (You may salt the water but it isn't necessary) Mix ingredients to create a batter of medium consistency.
  3. Place batter on plate and, using a knife, cut "chunks" off and drop into boiling water. Remove dumplings with slotted spoon as they rise to the surface, and drain in colander.
  4. NOTES : NOTE; Butter, bacon fat, lard or possibly the shortening of your choice can be used in place of margarome for those who do not worry about modified which to bacon fat - about 50 years ago. In the dumpling batter the egg beaters are used in place of two large Large eggs, that you may prefer if not worried about cholesterol. And, of course, regular lowfat sour cream and skin-on chicken breasts are the preference in the original recipe.