Romanian Chicken Papricas... chicken with tomato sauce and dumplings.

Romanian Chicken Papricas... chicken with tomato sauce and dumplings. It's been awhile since I've posted, I hope you are all doing well. A big thanks to you all who still try out recipes and share your feedback. I really appreciate your kind words and taking the time to stop by...

Summer has been busy and time has flown by so quickly! I've been meaning to post an amazing ice scream recipe that I made throughout the summer, a recipe that would be appropriate for these warmer months. Somehow I haven't had the chance to make it again so I could take pictures... I'm hoping I can still find my camera, and that it still works:). Truthfully, I have not been cooking or baking much... just haven't had the drive to try out new recipes lately (well, except for the ice scream recipe  that made me go out and buy the ingredients). We've somehow resorted to eating simple meals, and have to say we kind of got into the habit of pulling out whatever is in the fridge or pantry and calling it a meal.... of course always adding some vegetables on the table:).

However, from time to time(guests being in town), I've been able pull out my recipe index and make some of the traditional Romanian dishes...  I've had this recipe in my draft folder for some time now and thought to post it. It brought wonderful memories for me, as I loved papricas growing up... 

The dish is simple to make... doesn't have complex flavors... but it is still quite delicious and comforting. Romanian sauces are always quite similar, and this sauce isn't much different from the tomato based sauces found in Romanian cooking. However, the dumplings add another dimension to the dish and make it that much more comforting:). Hope you enjoy...

You will need:

1.5-2 lbs chicken meat, cut in 2 inch pieces (I used 2 boneless things, 2 drumsticks, 2 breast pieces)
2 TBS oil
1 onion (1 1/2 cups dice)
2  crushed garlic cloves, optional- I rather like it without
2 TBS tomato paste
2 tsps paprika
3-4 cups chicken stock
2 bay leaves
salt and pepper to taste
lemon juice to taste
chopped parsley, as needed

Dumpling Batter:
2 eggs(113grams), beaten
7 TBS (67 grams) flour
pinch of salt

1. Cut up chicken pieces and season with salt and pepper. Set aside.
2. Make dumpling batter: 
Beat eggs, add flour and pinch of salt. Whisk ingredients together until combined. Set aside. 
3. Heat large skillet on medium heat. Add oil.
4. When oil is hot add chicken pieces in single layer. Allow meat to brown before turning. 
5. Turn chicken pieces over and cook until meat is 3/4 of the way cooked. This should take about 5-7 minutes.
6. Lower heat to medium/low and add onion to pan. 
7. Stir and scrape any browned bits and continue cooking onion and meat for about 10-15 minutes on medium low heat. 
8. Add crushed garlic cloves(if using), tomato paste and paprika. Stir to combine thoroughly and cook for an additional 1-2  minutes. You can remove the pan from the heat so you can combine the ingredients easier without risking burning the meat and onion... and then just place it back on the heat to continue cooking. 
9. Off heat, add 3-4 cups of chicken stock slowly and stir to combine(amount of stock depends how thin you want the sauce to be...start with smaller amount and adjust later, if you feel it needs it.)
10. Place skillet back on heat and add bay leaves.
11. Heat on high and bring sauce to a boil, then lower heat  to a soft boil(med/low heat) and cook for an additional 10-15 minutes or until sauce is thickened slightly.  
12. Lower heat to low and make sure there are no boiling bubbles occurring, then slowly place teaspoon sized dumpling batter in sauce ... allow batter to slowly fall from the teaspoon in the sauce. Keep the teaspoon close to the sauce when forming dumplings... otherwise the dumplings will disintegrate if formed and dropped from a distance. 
Tip: It helps to dip spoon in the hot liquid sauce before forming dumplings as this makes it easier for the dumpling to release from the spoon.
13. Continue forming dumplings until all batter is used up. Allow to cook until slightly puffed and soft.... about 10-15 more minutes or until dumplings are cooked through
14. Add lemon juice to taste and adjust seasoning. Lemon juice can be optional, but I find it brightens the dish well, bringing out the flavors. Cook for an additional minute or so. Sprinkle with parsley.