Chicken Paprika
Makes 6 servings • From the kitchen of Hannah Hrivnak
Ingredients
2 tablespoons vegetable oil
2 1/2 to 3 pounds broiler-fryer chicken, cut up
2 medium onions, chopped
1 clove garlic, chopped
1/2 cup water
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon instant chicken bouillon
1/4 teaspoon pepper
1 medium tomato, chopped
1 green pepper, cut into 1/2 inch strips
1 cup dairy sour cream
Directions
Heat oil in 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes; remove chicken.
Cook and stir onions in oil until onions are tender; drain fat from skillet. Stir water, paprika, bouillon cube (dry), pepper and tomato into skillet; loosen brown particles from bottom of skillet.
Add chicken. Heat to boiling; reduce heat.
Cover and simmer for 20 minutes.
Add green pepper; cover and cook until thickest pieces of chicken are done, 10 to 15 minutes longer.
Remove chicken; keep warm. Skim fat from skillet. Stir sour cream into liquid skillet.
Heat just until hot. Serve with chicken.
Bread or rolls are the very traditional accompaniment for this dish.
