| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Australian |
:, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless chicken thighs |
| 1 |
tb |
Vegetable oil |
| 2 |
md |
Onions, sliced |
| 4 |
|
Cloves garlic, crushed |
| 1 |
tb |
Sweet paprika |
| 1/2 |
lb |
Button mushrooms, sliced |
| 14 |
oz |
Canned tomatoes, crushed |
| 1/4 |
c |
Tomato paste |
| 2 |
tb |
Sour cream |
INSTRUCTIONS
Remove skin from chicken, cut each thigh in half. Heat oil in large pan,
add chicken in batches, cook until browned all over. Remove from pan, drain
on absorbent paper.
Drain all but 1 tablespoon of oil from pan, add onion, garlic, paprika and
mushrooms; cook, stirring, until the onions are soft.
Add undrained crushed tomatoes, tomato paste and chicken; simmer covered,
about 45 minutes or until chicken is tender. Stir in sour cream. Serves 6
to 8.
NOTES : Serve with buttered medium egg noodles.
Recipe by: : The Australian Women's Weekly Aug. '95
Posted to MC-Recipe Digest V1 #496 by "Mike & Brenda McCaw"
<mcmike@pacific.net.sg> on Mar 3, 1997.
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