Chicken Paprikas

Total Time: 1 hr 7 mins Preparation Time: 7 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 -4 tablespoons freshly rendered lard or 3 -4 tablespoons oil
• 1 tablespoon hungarian paprika
• 3 yellow onions, peeled and chopped
• 3 1/2 lbs roasting chickens, cut into 8 serving pieces
• 1 cup chicken stock
• 1 medium tomato, diced
• 2 anaheim green peppers or 2 cubanelle green peppers, seeded and coarsely chopped
• 1 teaspoon salt
• 1/8 teaspoon fresh ground black pepper (to taste)
• 2 garlic cloves, peeled and crushed
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour

Recipe

• 1 heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika. sauté the paprika for about 1 minute and add the onions. sauté for a few minutes and add the remaining ingredients, except the thickening, to the pot. bring to a simmer and cool, covered, for about 45 minutes to one hour or until all is tender. remove the chicken pieces and set aside.
• 2 mix the sour cream and flour well, using a wire whisk. add 1 cup of the gravy from the pot to the cream and stir while it thickens. return the chicken to the pot and restore the heat.
• 3 serve over hungarian dumplings.
• 4 note: for a very delicious veal paprikas, use the above recipe substituting 2 1/2 lbs. of veal stew meat for the chicken.