Wednesday, March 3, 2010
A busy day (hopefully many more to come)...
1 large onion, diced
1 large red bell pepper, diced
3 garlic cloves, minced (or to taste)
3 tbs. paprika
coarse salt & fresh ground black pepper
2 heaping tbs. cornstarch
1 cup sour cream (I used fat free)
Cut the chicken into bite size pieces and toss in the bottom of the crockpot with the onion, bell pepper, garlic, paprika, salt, and pepper. Normally, I would also add sliced mushrooms as well, but I didn't have any- that is the beauty of this recipe though, you use what you have and like. Pour in enough chicken broth to come half way up the ingredients. Cover and cook on low for 4 for 5 hours (even on low the boneless chicken doesn't take long). When you get home (or whatever), and are preparing the rest of dinner, turn the heat up to high. Mix some of the broth in a cup with the cornstarch to make a slurry and stir back into the pot. Cover and let thicken while you finish dinner. Stir in the sour cream just before serving. Serve with the dumplings, spatzle, or egg noodles.
1/3 cup water
1 tsp. salt
2 & 1/2 cups all-purpose flour
In a measuring cup, beat the eggs with the water and salt until lemony and no streaks remain. My time saver here was having these ready and in the fridge and the flour measured out in a mixing bowl on the counter. Mix the eggs and water with the flour and stir until smooth, adding small amounts of water if necessary. Drop by teaspoonfuls into boiling water or chicken broth. They will float to the top when done, about 10 minutes. Be careful on the measuring- if the dumplings are too large they will be tough and chewy.