Chicken Paprika Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Paprika | 1 1/2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 tomato, peeled and chopped | ||
| 1 green pepper, seeded and chopped | ||
| Chicken stock | 3/4 Cup (16 tbs) | |
| Fryer chicken | 1 Pound, cut into pieces | |
| Flour | 1/4 Cup (16 tbs) | |
| Light cream | 1/4 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) | |
Directions
1. In a heavy kettle heat the butter, add the onion and garlic and saute until lightly browned. Add the paprika, salt, tomato, green pepper and stock. Cover and cook ten minutes.
2. Add the chicken, cover and cook until tender, about forty minutes. Add water or additional chicken stock, if necessary, to make one and one-quarter cups broth.
3. Add the flour blended with the light cream and a little of the hot sauce and cook, stirring, until thickened.
4. Add the sour cream and cook until heated through. Do not let boil.
2. Add the chicken, cover and cook until tender, about forty minutes. Add water or additional chicken stock, if necessary, to make one and one-quarter cups broth.
3. Add the flour blended with the light cream and a little of the hot sauce and cook, stirring, until thickened.
4. Add the sour cream and cook until heated through. Do not let boil.
Chef
