Recipe#6270

Title: Paprika Chicken

  From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,
  12/8/92.
  
  Posted by Stephen Ceideberg; February 18 1993.

      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.