The orange one.

Ingredients

Vegetable oil
2 cut up frying chickens or just chicken breast
2 lg. onions, chopped
1 garlic clove, minced
1 can diced tomatoes
½ cu. water
2 t. salt
¼ t. pepper
2 T paprika
1 cu. sour cream

Dumplings:

2 cu. flour
2 t. salt
3 eggs, well beaten
½ cu. water

Directions

Remove skin from chicken pieces. Heat oil in dutch oven. Add onions and garlic and cook over medium heat until onions are tender. Add tomatoes, ½ cu. water, salt, pepper and paprika.

Add chicken pieces. Cover and cook for about 45 minutes. Remove chicken to serving plate. Cook and stir tomato mixture until almost boiling. Add sour cream and stir constantly until blended. If sauce is still too thin, dissolve 1-2T cornstarch in some cold water and add to sauce. Cook and stir until thickened.

While chicken is cooking, prepare dumplings.

Mix eggs, ½ cup water, flour and 2 teaspoons of salt. Heat 8 cups water and 1 t. salt to boiling in large pot. Drop dough by teaspoonfuls into boiling water. Cook uncovered for about 10 minutes, stirring occasionally.