Features - Food Recipes

 Hungarian Chicken Paprika

1 roasting chicken
1 large onion
4 tablespoons butter
1 tablespoon paprika
1 green pepper
1 large tomato
1 1/4 cups sour cream
2 tablespoons flour
2 tablespoons light cream
Divide the chicken into 8 pieces and season these with salt.
Finely chop the onion. Melt, but do not brown, the butter in
a large heavy frying pan.

Fry the onion until transparent and sprinkle in the paprika. Cook for a few minutes over low heat, stirring well once or twice, until the paprika turns redish brown.

Add the chicken pieces and fry for a few minutes
on all sides. Cut the green pepper into strips, peel and chop
the tomato, and add these to the chicken.

Again stir well, cover, and cook gently until the chicken is tender, if necessary adding a little water from time to time.

 Allow about 1 1/2 hours cooking time. Blend the sour cream with the flour and a little water. Remove the chicken from the pan, stir in the sour cream, then add the light cream. Serve the chicken pieces in the sauce, accompanied by noodles.