Chicken Paprikás

Serves

Four to six people.

Hardware

• 5 qt. sauteuse pan

Ingredients

2 Tblsp	butter
1 large	onion, chopped
3 lb	chicken, cut into serving pieces
1 large	tomato, peeled, seeded, and chopped
	hot paprika (see notes)
	sweet paprika (see notes)
1 tsp	salt
½ cup	water
1 Tblsp	all-purpose flour
½ cup	plain yogurt

Procedure

1. Heat the butter in a heavy casserole over moderate heat.

2. Add the onion, reduce the heat to low, and cook (covered) for 10 - 15 minutes, until the onion is soft but not brown.

3. Increase the heat to moderate and add the chicken; Cook, turning occasionally, for 10 minutes.

4. Reduce the heat to low, then add the tomato, paprika, and salt.

5. Add the water and cook (covered) for 20 minutes.

6. Cook (uncovered) for 10 - 15 minutes more, stirring occasionally, until the chicken is tender.

7. Remove the chicken to a serving dish and keep warm.

8. In a bowl, stir the flour into yogurt until well blended.

9. Add the mixture to the pan and cook for 4 - 5 minutes, stirring occasionally, until it starts to thicken.

10. Pour the sauce over the chicken and serve at once.

Notes

The original recipe didn't specify hot or sweet paprika, but I like both. About one tablespoon is required, although this can easily be varied to your taste. I find that two rounded teaspoons of hot paprika and one rounded teaspoon of sweet makes a moderately spicy dish; one hot and two sweet will also produce nice results.

While the amounts of most things can be varied, you don't want to add too much water: doing so will result in too thin of a sauce.

Goes well with spaetzle.

Rating

Difficulty: Moderate.

Time: About 90 minutes.

Precision: 3.

Source

Adapted from Good Old Food, by Irena Chalmers.