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1 3-lb. chicken
Preheat the oven to 400°F.
Chop the onion really fine. Cut the chicken into 4 pieces, and pat them dry with paper towels (wet chicken doesn't brown nicely), then sauté over medium-high heat until the pieces are golden (around 10 minutes, both sides).
Remove with a slotted spoon and sprinkle with salt. Put the onions in the frying pan, reduce heat and cook until they are soft and start to decompose. Take the pan away from the flame and let it cool for 2 minutes or so. Now mix in both paprika powders (paprika burns).
Return the chicken to pan; let it sit on the onions.
In a small saucepan, heat the chicken stock. Stir in the tomato paste. When it starts to boil, pour it over the chicken and place it, uncovered, in the middle of the oven for around 30 minutes. Every ten minutes or so, turn the chicken, or simply spoon the sauce over the chicken pieces. The sauce should be nice and thick. During the last five minutes, stir in your dumplings.
Poster's Notes:
Posted by Larry Kluger
Nutritional Info Per Serving: N/A
1 large onion
2 oz. olive oil
1 tablespoons mild paprika
1/4 teaspoon hot paprika
1 tsp. salt
1 good tablespoon of tomato paste
5 ounces chicken stock
Dumplings (Galushka) (click here for recipe)
Never made this dish, but it looks good to go. What I would do here would be to use both the mild as well as the hot paprika as one. [Hot] Maybe someone could explain to me how using the mid and the hot work out done individually? Perhaps as in this recipe the mild tones down the hot.