Paprika chicken with dumplings

By Hope Malau
14 January 2016

An all-in-one-pan dish, paprika is the hero of this chicken and dumpling recipe.

Serves 6 Preparation: 15 min Cooking: 30 min

  • 2 onions, sliced
  • 1 red pepper, sliced
  • 15 ml (1 T) oil
  • 4 chicken breasts, cubed
  • 10 ml (2 t) paprika
  • 500 ml (2 c) chicken stock
  • 1 apple, cored and finely chopped
  • 400 g chopped tomatoes
  • 1 clove
  • salt and pepper


  • 125 g flour
  • 5 ml (1 t) baking powder
  • pinch salt
  • 60 g butter
  • 45 ml (3 T) water
  • 60 ml (¼ c) white Cheddar cheese

1 In a pan over medium heat, sauté the onions and peppers in the oil. Add the chicken and cook for 5 minutes. Take off the heat and stir in the paprika, coating the vegetables and chicken.

2 Add the stock, return to the heat and cook, stirring for 2 minutes. Add the apple, tomatoes and clove.

3 Simmer for 10 minutes or until the chicken is almost well-cooked.

4 Dumplings: Sift the flour, baking powder and salt together in a bowl. Add the butter and enough water to make a thick dough. Roll spoonfuls of the dough into small balls.

5 Remove the lid from the chicken, place the balls on top of the stew and sprinkle the cheese over. Cover, return to stove and cook for 10 minutes or until the dumplings are plump.

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