PAPRIKA CHICKEN

• 1 Chicken, 8 to 1 0 pieces
• 2 tb Oil
• 1 Onion grated
• 1 tb Paprika
• Salt
• 2 Tb to 3 tb tomato puree

Wash and dry the chicken pieces.Heat the oil in a pan, add the

grated onion and brown.Add the paprika and when it bubbles put in

the chicken pieces.Turn them over in the onion-paprika mixture.

Salt them and cover. Braise over a low heat, turning the chicken from

time to time, for 45 minutes to 1 hour.The chicken will exude its

juices and if the sauce is still rather runny when the chicken is

cooked, add the tomato puree and stir.Cook a little longer and

serve.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,

12/8/92.

Posted by Stephen Ceideberg; February 18 1993.