Eva's Chicken Paprikash Recipe
Servings: 1
Ingredients
- 3 1/2 lb frying chicken
- 4 Tbsp. shortening of your choice black pepper and salt, to taste
- 5 Tbsp. sweet Hungarian paprika
- 1 c. finely minced onion
- 3 Tbsp. tomato puree (I use ketchup!)
- 3 clv garlic
- 1 tsp salt
- 1 c. chicken stock or possibly water or possibly 1/2 and 1/2 with wine
- 1 c. lowfat sour cream
Directions
- Sprinkle the chicken pcs with salt, black pepper, and 1 Tbsp paprika.
- Heat 4 Tbsp fat in a heavy saute/fry pan. When the fat is warm, add in the chicken pcs and saute/fry quickly over medium heat till meat turns white and is hard to the touch. Remove chicken to roasting pan.
- Increase the heat and add in the minced onion, 2 Tbsp paprika, tomato puree, and the garlic cloves, that has been mashed with the 1 tsp salt. Stir all ingredients till the fat sizzles. Add in 1 c. stock, cover the pan and cook till the onions become pulpy.
- Add in to the sauteed chicken in the roasting pan. Sprinkle with 2 Tablespoons paprika and salt and pepper. Bake at 250-275 for approx. 1 ) hrs.
- Remove chicken and keep hot. Defat gravy, then add in up to 1 c. lowfat sour cream and whisk. Serve with dumplings.
- Dumplings
- 4 eggs1 c. milk1 tsp salt3 c. flour
- Mix well and let rest for 1 hr. if possible.
- Drop by tsp. (or possibly through colander) into boiling salted water and cook for 5 minutes.
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