Paprika Chicken
Although this recipe is reminiscent of many Hungarian preparations, this one is located in the “Poland” section of the 1951 publication, A World of Good Eating. It features tender chicken simmered in a creamy paprika sauce, which would likely be served with egg noodles. The rich flavor and comforting texture make this a delicious and satisfying chicken dish. The star of this recipe is, of course, the paprika, which is the dried ripened fruit pod of the relatively mild Capsicum Annuum. Although the serving amount is not specified, this recipe should be suitable for six people.
- 3 lbs. broiler chicken, cut up
- 1 cup chopped onion
- 2 tablespoons fat
- 1 tablespoon paprika
- ½ cup water
- 1 clove garlic, crushed
- 2 green peppers, cut in rings
- 2 tomatoes, quartered
- 1 cup thick sour cream
- 1 tablespoon flour
Brown the chicken slightly in fat. Add onion and sauté until tender. Add paprika, garlic, and water. Arrange pepper rings and tomatoes on top. Cover and simmer for 1 hour (or until tender). Mix flour to a paste with a little sour cream and add to remaining cream; then pour over the chicken. Bring to boiling point (but do not boil). Remove from heat and serve with noodles.