Chicken Paprika

Chicken Paprika

Metric Ingredient Imperial 1 chicken, cut in pieces 1 30 ml vegetable oil 2 tbsp 750 ml onions, chopped 3 cup 20 ml Hungarian paprika 4 tsp 250 ml tomato, peeled & chopped 1 cup 250 ml green pepper, chopped 1 cup 7 ml salt 1 1/2 tsp 50 ml sour cream 1/4 cup

In large skillet, heat oil over medium low heat. Cook onions, covered and stirring periodically for 5 minutes without browning. Add paprika and increase heat to medium high. Immediately add chicken pieces into onions. Cook, turning chicken occasionally, until golden red all over. Reduce heat to medium low. Stir in tomato, green pepper and salt. Cover and cook for about 30 minutes or until chicken is no longer pink inside and juices run clear when chicken is pierced. Remove chicken to platter. Skim off fat from pan juices. Pour onion mixture into food processor and puree. Stir in sour cream. Spoon over chicken. Serves 6

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