| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
Chicken, Hungary |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Spanish onion finely chopped |
|
|
A tad of oil or shortening |
| 3 |
lb |
Cut up chicken |
|
|
2-4 tablespoons Hungarian Paprika * |
| 1 |
sm |
Container sour cream |
INSTRUCTIONS
INGREDIENTS
Directions: In a pot or pan large enough to hold the chicken comfortably,
saute the chopped onion in a small quantity of shortening until onion is
glassy in appearance. Add paprika to taste and color (I use about 4
tablespoons). Add chicken. Salt to taste - about 1-2 teaspoons. Cover and
simmer over slow flame until chicken is ready to fall off the bone. If the
juice released from the onion seems not to be enough, and the chicken is in
danger of burning, add a touch of water - but try to cook slowly enough so
that you do not have to add water. When the chicken is tender, remove from
pan with a slotted spoon and set aside. Pour onions and juices into a
blender and blend until smooth. If you are a stickler for tradition, put
mix through sieve instead. Pour back into pan. Stir in 1/2 to whole
container of sour cream (to taste), stirring well. Bring to light boil, and
return chicken to pan, and let simmer for about 10 minutes. Serve with
noodles, spatzle (traditional) or rice. Chicken Paprikas - Paprikas Csirke
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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