Title: Paprika Chicken
Categories: Hungarian, Chicken, Ceideburg 2
Yield: 1 Servings

1 Chicken, 8 to 10 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip