Chicken Paprika with Dumplings (Csirke Paprikas ? Hungary)

2 tablespoons vegetable oil
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 medium onions, chopped
1 clove garlic, chopped
1 medium tomato, chopped
1/2 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons sweet Hungarian paprika
1 teaspoon salt
1/4 teaspoon pepper
1 medium green bell pepper, cut into 1/2-inch strips
Dumplings
1 cup dairy sour cream

Heat oil 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 onions are tender; drain fat from skillet. 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, 10 to 15 minutes Longer. Prepare Dumplings.

Remove chicken to heated platter; 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. Yields 6 to 8 servings.

Dumplings
8 cups water
1 teaspoon salt
3 eggs, well beaten
1/2 cup water
2 cups all-purpose flour
2 teaspoons salt

Heat 8 cups water and 1 teaspoon salt to boiling in Dutch oven. Mix eggs, 1/2 cup water, flour and 2 teaspoons salt; drop dough by teaspoonsful into boiling water. Cook uncovered, stirring occasionally, for 10 minutes; drain. The dumplings will be chewy.