Hungarian Chicken Paprikash2 pounds chicken1. Wash and cut chicken into 8 or 10 pieces. Leave to dry on a paper towel and salt lightly. 2. Skin and finely chop the onion and saute in cooking oil until golden brown. Remove from heat, sprinkle with paprika and stir. 3. Quickly add the chicken pieces, a little water and replace over heat. Add the chopped tomato, green pepper and salt and cook under a lid until chicken is tender. 4. Mix flour with sour cream or cream to obtain a smooth paste and stir into the cooking broth. Bring to a boil once again. Serve hot. John W. Simon, 802 Hasenflu Drive, Hermitage |
