300 Chicken Recipes
YOGURT CHICKEN PAPRIKA
3 tbsp. margarine
1 1/3 c. thinly sliced onion
1 tbsp. paprika
2 1/2 to 3 lb. broiler-fryer chicken, cut up
1 tsp. salt
1 c. hot water
1 chicken bouillon cube
1/4 tsp. pepper
1 tbsp. cornstarch
1 tbsp. cold water
8 oz. carton plain yogurt
Saute onion in margarine until golden; blend in paprika. Add chicken, brown well.
Dissolve bouillon cube in hot water, add to skillet with salt and pepper. Cover and
simmer 35-45 minutes until chicken is very tender. Dissolve cornstarch in cold water,
blend into yogurt. Stir into skillet. Heat through. Serve with Spaetzles, dumplings or
noodles. Serves 6.
------------------------
CHICKEN PAPRIKA
5 lb. chicken pieces
3 tbsp. butter
3 tbsp. oil
1 1/2 c. finely chopped onion
3-4 tsp. sweet Hungarian paprika
4 tsp. chicken bouillon (4 cubes)
3-4 c. water (just to cover)
2 tbsp. flour mixed with 2 c. sour cream
Boil butter, oil, onion, paprika, bouillon and water in a heavy pot, add chicken. Simmer
covered until tender.
Remove chicken, then bone and skin. Add flour and sour cream mixture and chicken.
Don't boil again. Serve with cooked rice. Makes 6 servings.
------------------------
103