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Chicken Paprikash




Source of Recipe


by Millie, from Ell’s kitchen


Recipe Introduction


ELL's NOTES: One of the family favorites. I got this recipe from a cooking class given on the navy base by Special Services. The girl who demonstrated this dish learned it from her mother-in-law, a Hungarian woman who came here with her young son during the Hungarian uprising. He grew up and joined the navy and married the girl who demonstrated this dish. The older woman stressed that you must use Crisco. I always do. This is good.

The recipe originally called for 16oz of sour cream which is too much for me. However that is how the dish was originally served and it was a big hit. Stir in 8oz and add more a little at a time till it tastes perfect to you.




List of Ingredients




4 medium red onions
1 tsp paprika
3 TBSP Crisco
2 8oz cans stewed tomatoes (unseasoned)
6 chicken thighs
1 tsp flour
1 bell pepper, sliced
8oz sour cream


Recipe



Cook onions in Crisco till soft, then add the chicken and brown a little. Add the bell pepper and sauté till a little brown; add paprika and the stewed tomatoes, simmer till chicken is tender, about one hour.

Combine flour and 8oz of sour cream and stir into chicken mixture. Let it just come back to a simmer. Serve over egg noodles. See following note.