I found this reciped in a 1986 cookbook named "365 ways to cook Chicken." (They had a series of cookbooks and I have several of them, great books but no pictures.)
- fryer chicken (3 lb, cut up)
- salt and freshly ground peper
- 2 Tbsp
- oil (your choice, i used olive)
- 2 medium
- onions, finely chopped
- 1 Tbsp
- garlic, minced (not in original recipe, optional)
- 1 can(s)
- 15 oz diced tomatoes or
- 2 large
- fresh ripe tomatoes, coarsely chopped
- 2 1/2 Tbsp
- imported sweet paprika
- 1/2 c
- sour cream
How to Make Chicken Paprika
- 1Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Brown chicken lightly on all sides, about 10 minutes. Remove chicken and set aside.
- 2Add onion to pan. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Add garlic, and continue cooking a few more minutes, stirring often, until onions begin to brown. Do not burn garlic, it gets bitter.
- 3Add tomatoes and paprika. Return chicken to pan. Cover tightly and simmer 30 to 40 minutes, until tender.
- 4Remove chicken to a serving platter. *(At this point, I skinned and deboned the chicken, then arranged the meat on a platter.) Stir sour cream into tomato mixture. Heat until warm, do not boil. Season with salt and pepper to taste. Pour sauce over chicken.
- 5Serve with noodles or, for a real treat, homemade spaetzle.