| 1 | Directions: in a pot or pan large enough to hold the chicken comfortably, saute the chopped onion in a small quantity of shortening until onion is glassy in appearance. |
| 2 | Add paprika to taste and color (i use about 4 tablespoons). |
| 3 | Add chicken. |
| 4 | Salt to taste - about 1-2 teaspoons. |
| 5 | Cover and simmer over slow flame until chicken is ready to fall off the bone. |
| 6 | If the juice released from the onion seems not to be enough, and the chicken is in danger of burning, add a touch of water - but try to cook slowly enough so that you do not have to add water. |
| 7 | When the chicken is tender, remove from pan with a slotted spoon and set aside. |
| 8 | Pour onions and juices into a blender and blend until smooth. |
| 9 | If you are a stickler for tradition, put mix through sieve instead. |
| 10 | Pour back into pan. |
| 11 | Stir in ?to whole container of sour cream (to taste), stirring well. |
| 12 | Bring to light boil, and return chicken to pan, and let simmer for about 10 minutes. |
| 13 | Serve with noodles, spatzle (traditional) or rice. |
| 14 | Chicken paprikas - paprikas csirke |
