Paprika Chicken Recipe
Ingredients
1 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons cooking oil
1/4 cup paprika
2 1/2-to 3-pound broiler-fryer, cut up
1/2 cup water
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cup dairy sour cream
2 tablespoons all-purpose flour
Hot cooked noodles
Directions
In 3-quart casserole, cook onion and green pepper in oil at HIGH for 3 minutes or till tender, stirring twice.
Stir in paprika.
Mix well.
Add chicken to paprika mixture, turning pieces to coat well.
Cook at MEDIUM LOW (3) for 5 minutes, turning chicken once.
Add water, salt, and pepper.
Cook, covered, at MEDIUM HIGH (7) for 20 minutes or till tender, rearranging chicken pieces once.
Remove chicken from sauce; skim off excess fat.
Pour sauce into blender container; cover and blend till smooth.
Add enough water to mixture in blender to measure 2 cups.
Mix sour cream and flour.
Add to blender; blend till smooth.
Return sauce to casserole.
Cook at MEDIUM (5) for 3 minutes or till thickened, stirring 3 times.
(Do not boil.) Add chicken.
Cook at MEDIUM (5) for 3 minutes or till hot.
Stir in paprika.
Mix well.
Add chicken to paprika mixture, turning pieces to coat well.
Cook at MEDIUM LOW (3) for 5 minutes, turning chicken once.
Add water, salt, and pepper.
Cook, covered, at MEDIUM HIGH (7) for 20 minutes or till tender, rearranging chicken pieces once.
Remove chicken from sauce; skim off excess fat.
Pour sauce into blender container; cover and blend till smooth.
Add enough water to mixture in blender to measure 2 cups.
Mix sour cream and flour.
Add to blender; blend till smooth.
Return sauce to casserole.
Cook at MEDIUM (5) for 3 minutes or till thickened, stirring 3 times.
(Do not boil.) Add chicken.
Cook at MEDIUM (5) for 3 minutes or till hot.
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