Chicken Paprikash
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small chicken, 3-1/2 lbs, cut into serving portions 1 medium onion, finely chopped 1 Tbs good quality paprika
2 Tbs lard or vegetable oil 2 Tbs flour 3 cups chicken stock
1 cup sour cream juice of 1 lemon



1 Choose a large frying pan with high sides which will hold all your meat and a good quantity of sauce-if none is available, use a large pot that is good for frying. Heat up the oil or lard in your pot or pan on medium-low heat. Add the chopped onion and fry, stirring occasionally, till almost golden. Sprinkle on the paprika and cook, stirring occasionally, for a couple of minutes.
2 Turn up the heat to medium. Add the chicken portions. Saute the chicken till it is lightly browned on both sides. Turn the heat down again to low and then throw in the flour. Cook for 2 minutes, stirring well. Pour in the chicken stock, stirring constantly. Raise the heat and bring to a low boil. Season with salt and freshly ground black pepper to taste. Simmer, partially covered, till the chicken is tender, about 40 minutes.
3 A few minutes before serving, take the pan off the heat and stir in the sour cream and lemon juice till well incorporated. Serve with dumplings, potatoes, or rice, and a cucumber salad.

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