A simple blog about food, cooking, family, friends and the fun of ultra running. From the eyes of Chef Bill Bailey.

Friday, October 22, 2010

Chicken Paprikas (Paprikấs Csirke)

The key to great Paprikas is lot of onions & Hungarian Paprika. I’ve had this dish slightly thicker than this version, if desire stir in a little roux to thicken.

2-3 Sliced Onions
3 Tbs. Shortening
1 Tbs. Hungarian Sweet Paprika
½ tsp. Black Pepper
2 Tsp. Salt
5 lbs. cut up chicken pieces
1 C. Chicken Stock
½ Pint Sour Cream

Brown Onions in shortening. Add seasonings & chicken. Add Stock; cover and simmer slowly until chicken is tender. Stir in sour cream.

Happy Birthday Mom...

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