Paprika Chicken

Paprikás Csirke

Preparation info

  • 4

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


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


  1. 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.
  2. Add chicken and tomato and cook, covered, for 10 minutes.
  3. Stir