Chicken Paprika With Drop Noodles
|Frying chicken||3 Pound|
|Paprika powder||2 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Water||2 Quart, boiling|
|Flour||2 1⁄3 Cup (37.33 tbs), sifted|
|Egg||1 , slightly beaten|
|Water||1 Cup (16 tbs) (Noodles)|
Fry the sliced onions with paprika powder, garlic and salt until golden brown.
Add the sliced pepper and the sliced tomatoes with the cut up chicken, bay leaf and hot water.
Cover the pan; reduce heat and let it simmer for 45 minutes.
Mix 1 tbs.flour and sour cream, then blend in the chicken and sauce.
Stir it well.
Serve with drop noodles.
Noodles: Bring 2 quarts water and 2 tsp.salt to boil.
Sift flour and salt together.
Combine in a bowl and mix 1 egg and 1 cup water.
Gradually add flour mixture to egg mixture, stirring until it is smooth.
Batter should be very thick and break from a spoon.
Spoon batter into the boiling wa-ter by half teaspoonfuls, dipping spoon into water each time.
Cook only one layer of noodles at one time.
After noodles rise to the surface, boil gently 5 to 8 minutes.
Remove from water with slotted spoon, draining over water for a second & place into a warm bowl.
Toss noodles lightly with butter.
Place chicken onto a platter and put noodles on, too.
Cover with sauce.
Sprinkle with paprika and garnish with parsley.
Try it with a glass of gray risling wine mixed with sparkling soda, makes a delicious evening at home.