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Chicken Paprika

Cuisine: Jewish
Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

4 lbs 1816g / 64ozPullet
3 tablespoons 45mlFlour
2 teaspoons 10mlSalt
1/4 teaspoon 1.3mlPepper
4 tablespoons 60mlChicken fat
1 1/2 cups 93g / 3.3ozSliced onions
1 tablespoon 15mlPaprika
1 cup 237mlBoiling water

Recipe Instructions

Have the chicken cut up and season with the flour, salt and pepper. Brown the chicken in the fat. Remove the chicken and brown the onions in the fat remaining in the pan. Return the chicken to the pan and sprinkle with the paprika and add the water. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Serve with "Spaetzel" (recipe included in this database). Serves 4 to 6.

THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958


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