| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Hungarian, Chicken, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, 8 to 10 pieces |
| 2 |
tb |
Oil |
| 1 |
|
Onion grated |
| 1 |
tb |
Paprika |
|
|
Salt |
| 2 |
|
Tb to 3 tb tomato puree |
INSTRUCTIONS
Wash and dry the chicken pieces. Heat the oil in a pan, add the
grated onion and brown. Add the paprika and when it bubbles put in
the chicken pieces. Turn them over in the onion-paprika mixture.
Salt them and cover. Braise over a low heat, turning the chicken from
time to time, for 45 minutes to 1 hour. The chicken will exude its
juices and if the sauce is still rather runny when the chicken is
cooked, add the tomato puree and stir. Cook a little longer and
serve.
From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,
12/8/92.
Posted by Stephen Ceideberg; February 18 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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