| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Broiler fryer chicken; 2 1/2 to 3 pound, cut up |
| 1 |
tb |
Salt divided |
| 1/4 |
ts |
Pepper; divided |
| 1/4 |
c |
Oil |
| 1 |
md |
Onion chopped |
| 1 |
cn |
(8 ounces) tomato sauce |
| 1/4 |
c |
Water; divided |
| 1 1/2 |
tb |
Paprika; (up to 3) |
| 1/4 |
c |
All purpose flour |
|
|
Hot cooked egg noddles |
INSTRUCTIONS
Sprinkle chicken with 1/2 tbspoon salt.and 1/8 tspoon pepper. Heat the oil
in large skillet. Add chicken pieces. Brown over medium high heat. Remove
chicken from the skillet, set aside. Discard drippings, reserving 1 tbspoon
in the skillet. Add onion. Saute over moderate heat until tender. Stir in
tomato sauce.1/4 cup water, paprica, remaining 1/2 tspoon pepper. Add
chicken. Heat to boiling. Cover Reduce heat. Simmer, stirring ocasionally,
35 to 40 minutes, or until chicken is tender and the meat near bone is not
longer pink. Remove chicken from skillet, set aside Mix remaining 1/4 cup
water and flour in small mixing bowl.Blend into mixture in skillet. Cook
over low heat, stirring constantly, until thicened. Serve with chicken and
egg nodles..
Posted to JEWISH-FOOD digest Volume 98 #004 by BNLImp <BNLImp@aol.com> on
Jan 4, 1998
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