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Paprika Chicken



Ingredients

1 2 1/2–3-lb. chicken, cut into 8 pieces
4 tbsp. vegetable oil
1 large onion, peeled and finely chopped
1 tsp. salt
1 tbsp. paprika
3/4 c. water
1 1/2 c. sour cream
1 tbsp. flour
1 green pepper, cored and cut into rings

 Method

1. Wash chicken pieces in cool water and pat dry with paper towel.

2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute.
Add onion and cook until transparent. Add chicken pieces to
Dutch oven and cook, turning often, until lightly browned on all sides.

3. Sprinkle salt and paprika on chicken and add 1/2 c. water. Cover and
bring to a boil.

4. Reduce heat and simmer for about 30 minutes, or until chicken is
tender. Add a small amount of water if necessary.

5. In a small bowl, combine 1 c. of the sour cream, flour, and 3/4 c. water,
and stir well. Pour mixture over chicken and stir. Simmer, uncovered, for 5 more minutes.

6. Place chicken in a deep serving dish. Spoon sour cream from pan over
chicken. Garnish with green pepper rings and remaining sour cream.



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