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

Heat oil in skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onions and garlic in oil until tender; drain fat from skillet. Stir in tomato, water, bouillon, paprika, salt and pepper. Add chicken. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Add green pepper, cover and cook until thicken is done, 10 to 15 minutes. Prepare dumplings. Remove chicken to platter; keep warm. Skim fat from skillet, stir in sour cream. Add dumplings. Heat until hot. Serve chicken with dumplings and sour cream sauce.

DUMPLINGS:

8 c. water
1 tsp. salt
3 eggs, well beaten
1/2 c. water
2 c. all purpose flour
2 tsp. salt

Heat 8 cups water and 1 teaspoon salt until boiling. Mix eggs, 1/2 cup water, flour and 2 teaspoons salt. Drop dough by teaspoonfuls into boiling water. Cook uncovered stirring occasionally 10 minutes. Drain. (Dumplings are chewy not fluffy.)