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1
Make the Stew: Melt the butter in a large, wide pot over medium heat.
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2
Add the chicken pieces in one layer and do not stir until the undersides are dark golden brown, 8 to 10 minutes.
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3
Turn the chicken pieces over and brown the other side, about 8 minutes longer.
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4
Using a slotted spoon or tongs, move the chicken to a plate, leaving behind the buttery fat.
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5
Place the onion, garlic, paprika, and cloves in the pot.
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6
Stir frequently until the onion just begins to soften, about 4 minutes.
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7
Mix in the tomatoes, salt, and pepper and scrape up any sticky bits from the bottom of the pot with a wooden spoon.
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8
If there is not enough sauce to coat the bottom of the pot, add no more than 1/2 cup water.
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9
Return the chicken pieces and any drippings to the pot.
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10
Cover, reduce the heat to low, and simmer for 30 minutes, turning the chicken pieces over halfway through the cooking.
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11
There may not appear to be enough liquid, but the chicken will release additional juices as it cooks.
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12
Turn the chicken pieces over one more time, stir in the green peppers, cover, and cook for 10 minutes longer.
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13
Reduce the heat to very, very low to keep the chicken and sauce hot while making the dumplings.
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14
(You can also make the stew in advance and keep it refrigerated in a tightly sealed container for up to 3 days.)
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15
Make and cook the dumplings: Fill a large pot halfway with salted water and bring to a boil over high heat.
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16
Reduce the heat to medium for a steady simmer.
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17
Combine the flour and the salt in a medium bowl.
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18
Add the egg, melted butter, and 3/4 cup water and mix well.
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19
You will have a very moist, sticky dough.
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20
Scoop up a rounded teaspoon of dough.
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21
Use another spoon or your finger to move the dough gently off the spoon and into the simmering water.
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22
Drop in spoonfuls of the remaining dough, leaving as much space as you can around each.
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23
Stir gently to prevent sticking.
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24
Cook until all of them are floating, about 2 minutes, then cook for 3 minutes longer.
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25
Reserve 1 cup of the cooking liquid, drain the dumplings, and stir them gently into the chicken stew.
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26
Raise the heat to medium and heat through for 1 to 2 minutes.
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27
If the stew is too thick, stir in some of the reserved cooking liquid.
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28
Remove from the heat, swirl in the sour cream, if desired, and serve.
