2 tbsp. vegetable oil
3 lb. cut up chicken
2 med. onions, chopped
1 clove garlic, chopped
1 med. tomato, chopped
1/2 c. water
1/2 tsp. instant chicken bouillon
2 tbsp. paprika
1 tsp. salt
1/4 tsp. pepper
1 med. green pepper, cut into 1/2 inch strips
1 c. sour cream

Heat oil in frying pan. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onions and garlic in oil until onions are tender; drain fat. Stir in tomato, water, bouillon, paprika, salt and pepper; loosen brown particles from bottom of skillet. Add chicken; heat to boiling; reduce heat. Cover and simmer 20 minutes. Add green pepper; cover and cook until thickest pieces of chicken are done, about 10 to 15 minutes longer. Prepare dumplings.

Remove chicken to heated platter and keep warm. Skim fat from skillet. Stir sour cream into liquid in skillet; add dumplings. Heat just until hot. Serve chicken with dumplings and sour cream sauce.