-
1
Heat 1 tablespoon of the oil over medium heat in a large saute pan.
-
2
Add the onion and cook, stirring every few minutes, until the onions are nice and brown and the oil has been absorbed.
-
3
Add the butter and paprika, followed immediately by the 1 1/2 cups water (paprika turns bitter when burned, so be sure to add the water quickly).
-
4
Add the pepper and salt and turn the heat down to a low simmer.
-
5
Heat a large nonstick pan over high heat.
-
6
Add the remaining 1 tablespoon oil and slowly place the chicken, one piece at a time, into the pan, being careful not to crowd (cook the chicken in batches if your pan isnt large enough so that the pieces dont overlap).
-
7
Dont touch the chicken for 4 to 5 minutes, then turn each piece to allow the other side to brown.
-
8
Once the pieces are brown, transfer them to the saute pan holding the sauce and simmer for 10 minutes.
-
9
Meanwhile, in a small mixing bowl, combine the flour with the remaining 2 tablespoons water and whisk until smooth.
-
10
Slowly add the flour mixture to the chicken mixture while gently stirring.
-
11
Bring just to the boiling point, then turn off the heat.
-
12
Gently stir in the cream, sour cream, and ajvar.
-
13
Spoon over the dumplings and serve.
