Name: Paprika Chicken (Paprikás Csirke)
Yield: 4 servings
Cuisine: Hungary
Ingredients: 1 plump chicken, about 3 pounds, disjointed, washed, and dried; 2 medium-sized onions, peeled and minced; 2 tablespoons lard; 1 large ripe tomato, peeled and cut into pieces; 1 heaping tablespoon “Noble Rose” paprika; 2 tablespoons heavy cream; Egg Dumplings; 2 tablespoons sour cream; 1 green pepper sliced; 1 tablespoon flour; 1 teaspoon salt

Preparation info

4
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

2 medium-sized onions, peeled and minced
2 tablespoons lard
1 plump chicken, about

Method

Use a 4- or 5-quart heavy casserole with a tight-fitting lid. Cook the onions in the lard, covered, over low heat for about 5 minutes. They should become almost pasty, but definitely not browned.
Add chicken and tomato and cook, covered, for 10 minutes.
Stir