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Chicken Paprikash I (M, KLP)
Source: "The Book of Jewish Food," by Claudia Roden
Serves: 4

1 chicken, quartered
3 tbsp. oil or chicken fat
1 large onion, coarsely chopped
1 red or green pepper, sliced
3 tomatoes, peeled and chopped
1 tsp. sugar
Salt, to taste
1 to 2 tsp. paprika
Pinch of cayenne or red chili powder

In a large frying pan, brown the chicken quarters, turning them over once, in the fat or oil and put them aside.

Now sauté the onion and green pepper in the same fat or oil until soft. Add the tomatoes and stir in the sugar, salt, paprika, and cayenne or chili powder.

Return the chicken pieces to the pan and simmer for about 30 minutes until tender, adding a little water if it becomes too dry.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A