Chicken Paprikas

To serve six:

Ingredients:

4 tablespoons of butter or vegetable oil

1 medium-sized onion, finely chopped

3/4 cup of cold water

1 31/2 pound chicken, cut into serving pieces

1 green pepper, cored, seeded, and chopped

1 tablespoon of sweet or hot paprika

salt and pepper

1 cup of sour cream

Utensils:

8-inch chef’s knife

10-inch skillet with a lightly fitted lid

wooden spatula

Instructions:

Heat the butt or oil in the skillet. And the onion and saute over moderate heat for 2 minutes. Add 1/4 cup of the water. Cover the skillet. Reduce the heat as low as possible and steam the onion for 1 hour. Add and stir in the remaining 1/2 cup of the water. Cover and cook for 35 minutes, or until the chicken is tender. Serve the sour cream separately. Serve the chicken with nickel, egg barley, or boiled rice and a cucumber salad.

From Hungary,

With Love