| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hungarian | Poultry, Hungarian | 6 | Servings |
INGREDIENTS
| 3 | To 31/2 lb. chicken (cut into serving pieces) | |
| 2 | md | Onions (chopped) |
| 1 | lg | Green pepper (chopped) |
| 1 | lg | Tomato (chopped) |
| 1 | Tablespoon, sweet paprika | |
| 1 | c | Sour cream |
| 1/4 | c | Of corn oil |
| 1/2 | ts | Of parsley flakes |
| 1 | ts | Of black pepper |
| Salt (to taste) | ||
| 3/4 | c | Of water |
INSTRUCTIONS
In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes. Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste. Serve it on boiled rice,or egg noodles or boiled potatoes or home made dumplings. Serves four. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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