Hungarian Chicken Paprikas

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    2 medium onions, peeled and minced.

    2 Tablespoons shortening

    3 pounds chicken pieces, washed and dried

    1 large ripe tomato, peeled and cut into pieces

    1 heaping Tablespoon paprika

    ½ cup water

    1 teaspoon salt

    1 green pepper, sliced

    2 Tablespoons sour cream

    1 Tablespoon flour

    1 teaspoon COLD water

    2 Tablespoons heavy cream

    Cooked rice or egg noodles


    In large pot, cook onions in shortening, covered over low heat for about 5 minutes. They should become pasty, but not browned.

    Add chicken and tomato and cook, covered 10 minutes. Stir in paprika. Add ½ cup water and the salt. Cook, Covered over low heat for 30 minutes. Toward the end of the 30 minutes, remove the cover and let liquid evaporate.

    Let chicken cook in its own juices. Remove Chicken.


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