Chicken Paprika

If you like paprika but don’t like bell peppers, well think again. Paprika is derived from the grinding of dried bell peppers. Paprika is widely available and the main producer is Hungary, which is why it is often associated with Hungarian cooking, such as goulash, but it’s used all over the world in various dishes. Paprika releases its color and flavor when heated, so the paprika on top of deviled eggs will not be as rich or spicy tasting as the paprika in this dish.

A word to the wise. An old Hungarian saying is that good paprika burns twice when you eat it.

This would be very good with a rice pilaf or served over plain noodles.

Chicken Paprika (4 servings)

1 broiling chicken – cut up

1/2 c flour

1 tsp salt

1/4 tsp pepper

2 tsp paprika

1 clove garlic, minced

3 medium onions, sliced thin

1/2 c dairy sour cream

Toss chicken pieces in paper bag with flour, salt, pepper & 1 tsp paprika. Cook garlic and onion slices in hot fat in skillet until light brown. Add chicken & brown on all sides. Cover skillet & cook over low heat until tender, about 40 minutes. Remove chicken to warm platter. Heat sour cream in skillet. Add remainder of paprika & more salt if desired. Pour sour cream gravy over chicken and serve.

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