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Chicken bell peppers with flour dumplings

Chicken bell peppers with flour dumplings

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Beat the egg with salt and pepper and 2 tablespoons of cold water, then gradually add the flour until it forms a non-sticky dough, like pasta. .


The meat is proportioned, salted and peppered and fried in a pan with a little oil. When it is well browned, take it out on a plate. If there is too much oil left in the pan, take some more of it and add the rest. finely chopped onion and pepper, then add the paprika and meat. Cover everything with hot water and let it boil with a lid for about 20 minutes, then add the dumplings and hot water if needed and boil for another 15 minutes. mix 1 tablespoon of flour with 2 tablespoons of sour cream and 1 tablespoon of paprika and mix, then pour thinly into the pan vigorously stir. Keep on the heat until the composition thickens a little!

Serve with green parsley!



Chicken bell pepper it's a good food to lick your fingers, my only problem is that we can't stop eating. Mine eat at least 2 servings of chicken paprika with sour cream :)
If you don't like paprika, you can use paprika.
Normally, about 4-5 servings come out of the above quantities.

Ingredients needed to prepare chicken paprika with sour cream:

- 1kg boned chicken legs
- 2 onions
- 1 red pepper
- 6 cloves of garlic
- 200-250gr sour cream
- 2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 2 tablespoons flour
- 1 bunch of parsley
- 2 bay leaves (optional)
- 1-2 tablespoons oil
- salt to taste

For flour dumplings:
- 2 husband eggs
- 3 - 4 tablespoons of flour
- salt and pepper to taste

Cake with caramel cream and cocoa icing

Preparation of chicken paprika recipe with sour cream:

Then I put the fried meat, onion and pepper in a pan, covered with water and boiled. Also now I added the bay leaves, 1/2 teaspoon hot paprika and salt. I let it boil for about 15 minutes, then I added tomato paste. To prepare the flour dumplings, I beat the 2 eggs with a fork, I added some salt and pepper, then the flour, gradually. This mixture must be thicker than the pancakes but remain fluid.

I let the chicken paprika boil over low heat for about 8-10 minutes, stirring often. After I stopped the fire, I chopped the parsley and sprinkled it on top. And that's it! An excellent effort report & # 8211 result.
If you want, the chicken paprika with sour cream and flour dumplings can be served with polenta or best without, to have more space on the plate.
I enjoy cooking and good appetite!
I am also waiting for you on the Facebook page!

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Homemade chicken paprika with dumplings is a very popular traditional recipe. To prepare the paprika you will need 1 chicken. Of course, the one in the store can be used, but it will not be as tasty.

The chicken cleans very well. And if it's from the store, you still have to inspect it. After that it is washed and cut. Cut it into suitable pieces.
Cut the onion into scales and cook in a little oil until translucent.
Cut the pepper and tomato into cubes and place them over the onion. First the pepper and then the tomato.
After a few minutes, add the chicken pieces and season. Now add half of the chopped parsley.
Let it boil over low heat until the meat is ready. If it's chicken, it should boil for up to three hours.

Make the dumplings by mixing the flour with the eggs and two tablespoons of oil. Mix thoroughly until you have a thick paste, but not very hard. Let it sit for a while, until you put salted water to boil. When the water boils, add the dumplings, formed with the help of a teaspoon. Leave it to boil for about 10 minutes, then let it rest again. Only then strain and pass quickly under cold water.

Put 2 tablespoons of olive oil in a saucepan and when it has warmed up, put the dumplings.

When serving, put in a plate dumplings, add the chicken paprika and serve with salad or pickles in the sun (covasiti).
A serving set from Kitchen Shop would be very useful for this recipe.

Paprika with chicken and egg dumplings and flour

Chicken paprika with egg and flour dumplings is a very simple but very tasty food, which I adore both for the great taste and because it is prepared very easily and quickly.
If we have little time and want a fast food then we make paprika.
I prepare it when I have to make more dishes, or if I make a more pretentious soup that takes time, or if I want to make a dessert in just a few hours, then I make the paprika that I really like.
Papricas is a Hungarian food, in which you have to use a lot of paprika, which I personally don't really like, so I never use it, even though I always have it at home & # 8230
In fact, the name of paprika also comes from & # 8222paprika & # 8221 which means pepper & # 8211, meaning the well-known paprika from us, from Muntenia.
Our mother cooked paprika for a sister of hers who was married to a very skilled Transylvanian in the kitchen.
So we always eat & # 8222 soup & # 8221 and paprika.
Now I have to prepare it myself and I do it quite often with great love and nostalgia for all those who have gone for many years.
I don't remember if my mother used to put paprika, but I certainly didn't put bell peppers, I don't know if from the economy (I was just 4 growing brothers who always said & # 8222I'm hungry & # 8221, so I don't usually, maybe also because I got used to this taste and I like the wonderful velvet sauce given by the onion, and the dumplings are fine and tasty.
Although I'm not a fan of adding flour to food or rantas, these egg and flour dumplings are especially tasty if you know how to make them with egg and a little flour, as well as catching the fine texture of pasta.
After all, they contain egg and flour just like Italian pasta, which I like so much, but even less flour than pasta.
Of course, after preparing my beloved paprika, I also looked at other paprika recipes on the net, and I was very surprised that the recipe reached the ears of some with a lot of ... flour (!?) Fried in a lot of oil, with very little onion, which gives such a good taste to this preparation and especially with a lot of water, like in soup, and the dumplings have an egg and flour for 4 servings and in order not to make concrete, water was added & # 8230
Believe me, there is no need for water in these fluffy, not even carbonated water, from just 2 eggs and 4 tablespoons of flour (exactly) we make the best dumplings.
And please never boil them separately !!
Boiled in paprika sauce, it gets a great taste, while being boiled in water, it does not borrow from the taste of the sauce and will taste like bread.
Even if the dumpling dough is soft and we might get rid of drops in it in the pan, it's not a problem, it will take the place of the rantas and will thicken the sauce only well and good.
Honestly, I never made it with sour cream and believe me it turns out extraordinarily good as I do.
I will really risk my weight and I will try this option once, but for the time being I prefer the way I make paprika since I know myself and it has never disappointed me.
Anyway, now I really wouldn't have added sour cream, especially since I also prepared a soup with 200 ml sour cream and there would have been too much sour cream on the table, especially since I also had sour cream with fruit cheesecake & # 8211 click here
The only thing that displeases me about paprika, as I prepare it, is that it finishes quickly, because I put a double portion on the plate from the start, but I am calm that it is prepared quickly and I do it quite often.

& # 8211 6 Chicken legs
& # 8211 5 medium onions
& # 8211 400 g tomatoes with tomato pulp in tomato sauce
& # 8211 1 teaspoon of salt
& # 8211 2 bay leaves
& # 8211 black peppercorns
& # 8211 3 cloves of garlic
& # 8211 100 ml oil
& # 8211 marar verde

for dumplings
& # 8211 2 eggs husband
& # 8211 4 tablespoons flour
& # 8211 1 salt powder
& # 8211 freshly ground pepper

Method of preparation

-Clean, wash the meat well (I deboned the breast and removed the skin), cut it into suitable pieces, as preferred, and dab / wipe well with a paper towel to absorb water.

-Clean, wash the vegetables, cut the onions into very small cubes, cut the bell pepper into juliennes, finely chop the garlic and chop the parsley.

-Put the oil in a frying pan and lightly fry the chicken pieces on both sides.

-When they are slightly browned on both sides, remove the pieces of meat from the pan, put them in the pan where we will prepare the cooking and leave them aside.

- Add the chopped onion to the oil in which the meat is fried, mix and let it simmer for a few minutes.

-When the onion becomes glassy, ​​add the chopped pepper, mix and let it simmer for another 2-3 minutes on the fire.

-Then add the paprika, mix quickly and leave it on the fire for about 1 minute (you have to be careful because the paprika caramelizes quickly and you have to move faster), then put the chopped garlic, mix and pour 1 glass of water leave it hot on the fire until the sauce starts to boil.

- At this point, pour the sauce from the pan over the frying pan over the fried meat, put the bay leaves and the rest of the spices (salt, pepper, thyme), pour hot water to cover the meat, then let it boil covered with capacity) approx. 25-30 minutes (depending on the meat used) or rather, until the meat is cooked. If necessary, add a little more boiled water.

- Meanwhile, we prepare the dumplings: with the help of a fork or fork, beat the eggs well with a little salt, add the flour and mix well, avoiding the formation of lumps. The resulting dough should flow, be thinner, like a thick smear (or a little thicker than pancake dough).

-When the meat is cooked and there is enough sauce in the pan, the dumplings are formed, they are put with the help of a spoon soaked in the sauce with a little dough in the pan, until the whole thing is finished. The dumplings are left to simmer for 2-3 minutes, or until they rise to the surface.

- To thicken the sauce a little, mix the sm & acircnt & acircna with 2 tablespoons of flour, add 2-3 tablespoons of sauce, mix, pour over the mixture and let it boil for a few minutes, let it boil for a few minutes and add the paprika. little bit.

-At the end of the season, add salt and pepper, mix, turn off the heat, add the chopped parsley and leave covered for about 10 minutes.

-It is served according to preference. We served it as such, with green onions and pickles, you will serve it only with pleasure and as you like.

Method of preparation

We cut the pork into the right pieces and brown it in sunflower oil, so that it whitens nicely on all sides. We take out the meat and in the leftover juice we put the finely chopped onion and we harden it until it becomes shiny. Then we put the paprika and quickly pour a cup of water. We take care that the paprika does not caramelize when we put it over the onion, it tends to burn immediately, which will change its taste. Put the meat and finely chopped pepper, then pour the other cup of water and add the bay leaf, the finely chopped garlic and the paprika / chili.

Let everything boil properly until the meat is tender, about 45-50 minutes, filling with water if needed.

Near the end we make the flour dumplings. So we beat the whole eggs with a pinch of salt, like a starch, and gradually pour the flour, incorporating well. The dumpling composition must have a very thick consistency. With a teaspoon, take the small pieces of the composition and put them in the boiling sauce.

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