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CHICKEN
PAPRIKAS
8 skinless thighs or drumsticks or breasts
2 large onions, dices finely
1/2 c. lard, margarine or olive oil
1 tblsp. sweet red paprika powder
pinch salt
Optional - to make creamier -
1/2 can, 370 ml. evaporated milk, sour cream, table cream, whipping cream
Sauté onions;
Place chicken on top and brown on both sides using high heat.
Simmer covered on low for 1/2 hr. or so
When liquid is reduced to an amount wanted for a sauce, chicken is usually
cooked.
Add paprika and stir.
If sauce is too thin for your liking, thicken with corn starch.
If sauce is to thick, or if there is not enough, add some water.
To make more sauce, use more onions to start with- they are base for sauce.
Add in cream/milk at very end if you want to make it creamier, stir and serve.
*NOTE* - Serve with Galuska, Tarhonya, Falafel, rice or noodles.
Full sour pickles or sour hot peppers go well with this meal too.
Serves 4 people
Source: Nyusza |