1 kg chicken legs
3 tablespoons olive oil
1/2 clove of garlic
1 cup tomato juice
1 tablespoon paprika
150 g flour
200 ml water
50 ml oil
The cleaned and washed thighs are lightly browned in hot oil. Remove to another bowl and keep warm. In the remaining oil, fry the finely chopped onion very little, add the tomato juice, the paprika, thyme and 1 cup of water. Pour the sauce over the meat, add the peppercorns and salt to taste. Let it boil until the meat is ready.
Bring the water to a boil with the oil and when it has boiled, add all the flour at once, stirring vigorously, to incorporate. Remove from the heat, allow to cool slightly and put eggs, one by one, stirring constantly. Put them to boil in salted water, forming with a teaspoon small dumplings the size of a hazelnut (bigger :))) Boil for a few minutes, until they swell and rise to the surface, then drain and put in the pan with meat, where it is left to boil for about 10 minutes.
It is appropriate for the meat to have enough juice, because we must have an equal amount of meat sauce and dumplings.
Near the end, 5 minutes before it is ready, put the crushed garlic and mix well.
Serve hot, sprinkled with parsley.