• 1 ready-to-cook frying chicken (3 lb.), cut up
  • 1/4 cup fat
  • 2 onions, finely chopped
  • 2 to 3 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 pint dairy sour cream


Wash chicken and dry well. Heat fat in 10-inch or 12-inch skillet or chicken fryer over moderate heat. Brown onions. Add paprika and chicken; sprinkle with salt. Cover; cook over very low heat 1 hour until tender, turning after first half hour. Pour sour cream over chicken; heat. Makes 6 servings.

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Submitted 6/13/05.
Source: "The Metropolitan Cookbook"
Submitted By: Teresa Johnson
Chicken Paprika