Chicken Paprika

Chicken Paprika Ingredients

1 Broiler fryer chicken; 2 1/2	1 cn (8 ounces) tomato sauce
1 tb Salt divided	1/4 c Water; divided
1/4 ts Pepper; divided	1 1/2 tb Paprika; (up to 3)
1/4 c Oil	1/4 c All purpose flour
1 md Onion chopped	Hot cooked egg noddles

Instructions for Chicken Paprika

Sprinkle chicken with 1/2 tbspoon salt.and 1/8 tspoon pepper. Heat the oil in large skillet. Add chicken pieces. Brown over medium high heat. Remove chicken from the skillet, set aside. Discard drippings, reserving 1 tbspoon in the skillet. Add onion. Saute over moderate heat until tender. Stir in tomato sauce.1/4 cup water, paprica, remaining 1/2 tspoon pepper. Add chicken. Heat to boiling. Cover Reduce heat. Simmer, stirring ocasionally, 35 to 40 minutes, or until chicken is tender and the meat near bone is not longer pink. Remove chicken from skillet, set aside Mix remaining 1/4 cup water and flour in small mixing bowl.Blend into mixture in skillet. Cook over low heat, stirring constantly, until thicened. Serve with chicken and egg nodles.. Posted to JEWISH-FOOD digest Volume 98 #004 by BNLImp on Jan 4, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken	Egg	Flour	Onion
Paprika	Salt	Tomato

Chicken Onion Tomato

for flavor and categorization

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