Romanian chicken paprikash with dumplings in a multicooker

Ingredients

• 800 g chicken drumsticks
• 2 tablespoons oil
• 2 medium onions (300 g)
• 1 red bell pepper (150 g)
• 1/2 green bell pepper (75 g)
• 1 tomato (120 g)
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 480 ml water
• 2 teaspoons sweet paprika

For the dumplings

• 1 large egg
• 2 tablespoons flour
• 1/8 teaspoon salt

To thicken the sauce (optional)

• 1 tablespoon flour
• 50 ml milk or sour cream with at least 20% fat

To serve

• 15 g fresh parsley

Preparation

1. Set the multicooker to the Fry function for 10 minutes. Pour in the oil and, once hot, add the finely chopped onions and peppers. Cook until softened, then add the peeled and chopped tomato and stir until the program ends. 2. Pat the drumsticks dry with paper towels and put them in the pot. Add the salt and pepper, pour in the water, close the lid and start the Stew function for 35 minutes. 3. Add the sweet paprika 20 minutes before the program ends. Beat the egg with the salt for the dumplings, gradually mix in the flour, then drop half a teaspoon of the mixture at a time into the stew. Close the lid and let the dumplings cook for the remaining time. 4. For a thicker sauce, mix the flour with the cold milk or, if using sour cream, take it out of the fridge 15 minutes beforehand and temper it with 2 tablespoons of hot cooking liquid. Pour the mixture into the pot, set the Fry function for 3 minutes and stir gently. At the end, turn off the appliance and sprinkle with the chopped parsley.