Directions: |
Directions:Cut the big onion into small pieces. Cook in small pan using some oil until clear (make sure not to burn it!).
Cut chicken into pieces about 3x2 inches. Put oil in the big pan and cook both sides of the chicken pieces. At first, only put so many that they make one layer in the pan. Take out, put in next batch. Once all have been cooked on both sides (white but not brown) then put them all in the pan. Put the onions on top of the chicken pile and add salt plus the paprika. Add 1/2 cup water. Set heat to medium-low. Keep an eye on the dish. The chicken can lose lots of water. You don't want the whole pan to be filled with water because that will give the chicken a different flavor. Periodically, drain the pan of some water. DO NOT DUMP this liquid, rather, collect it in a mug. This will be very important and delicious sauce in the end that you will pour over the final dish. To drain the pan of water, you can either use a spoon or you can put the cover on the pan and VERY CAREFULLY tip it over. You want to make sure that you always leave some water on the bottom so the chicken doesn't burn! Do this for about 30 minutes or when chicken seems to be soft.
Take flower and water in a mug and mix smooth. Add sour cream and mix. Once all smooth, pour over chicken and let cook for another couple of minutes. Also, don't forget all the extra sauce you have sitting in the mug on the side, be sure to pour that over the chicken when serving! |
This recipe for Chicken Paprika is from