Chicken Paprika
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INGREDIENTS 4 large onions, diced
2 tablespoons chicken fat, or olive oil
2 tablespoons imported paprika
2 large broiler chickens, cut into serving-size pieces
1/2 green pepper, seeded, sliced
1/2 cup chicken stock or water
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons flour
1/3 cup sour creamIn a covered Dutch oven, over very low heat, cook 4 large onions, diced, in 2 tablespoons chicken fat until soft and transparent but not brown, about 3/4 of an hour. Stir in 2 tablespoons imported paprika. Add the chicken pieces, and green pepper. Pour in 1/2 cup stock or water, and season with salt and pepper.
Cover, bring to a boil over high heat, then reduce heat and simmer until chicken is tender, about 45 minutes. Discard green pepper, and remove chicken to hot serving platter.
Stir 2 teaspoons flour into 1/3 cup sour cream and dilute with a few spoonfuls of pan juices. Add this to the pan juices and simmer, stirring constantly, until sauce is thickened. Taste, correct seasonings, and pour over chicken.
Makes 8 servings