Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken, 8 to 10 pieces |
| 2 tablespoons | Oil |
| 1 \N | Onion grated |
| 1 tablespoon | Paprika |
| \N \N | Salt |
| 2 \N | 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.
From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.
Posted by Stephen Ceideberg; February 18 1993.