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| 2 | onions chopped |
| 4 Esslöffel | Shortening, corn oil or lard |
| 3 Esslöffel | Hungarian paprika |
| 2 Teelöffel | Sugar, do not omit |
| 1/8 Teelöffel | Black pepper or whole pepper corns |
| 1 | Bayleaf |
| 2 Teelöffel | salt |
| 4 x ca. 450 g | Chicken disjointed, use legs, thighs, breast and back for best flavor (up to 5) |
| 1 gross | Can of crushed tomatoes |
| 2 Tasse | water |
| 2 Esslöffel | flour |
| 2 Esslöffel | butter |
| 1/2 x ca. 1/2 Liter | sour cream |
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Chicken appears in Hungarian cookery often but it is never boring because there are so many ways to serve it. Authentic Chicken Paprikas never has tomatoes in it. Chicken Paprika Stew does.
Make plenty of dumplings to go with it. It is so good.
Regards, June Meyer. Http://homepage. Interaccess. Com/~june4/recipes. Html
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Do not let burn. Add tomatoes, bay leaf and water, cover and let simmer slowly until it is tender. It will smell wonderful! To thicken gravy, mix into a paste 2 Tbs. Soft butter with 2 Tbs. Flour and stir into the stew liquid. Cook a few minutes until the liquid thickens. Serve with dumplings or wide noodles. Top each serving with sour cream.
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