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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Chicken Paprikas
Contributed by: Maria Bartha
  • 2 TBS oil
  • 1 medium onion, finely chopped
  • 11â�„2 TBS red paprika or Hungarian paprika to taste
  • Meat of one five-pound chicken, cut into widths, two-fingers wide
  • 1 cup of sour cream
  • 2 TBS all-purpose flour
Sauté onions to golden brown. Mix in paprika, then quickly add meat. Stir until meat whitens, then add 1 cup water. Cover and cook until chicken is tender, about 35 minutes.
In a small bowl, mix 2 TBS sour cream with flour, then add the rest of the sour cream. Mix the broth from the meat and onions into that a little at a time. Add all of the sour cream sauce to the meat. Cook on medium heat for 15 minutes. Consistency should be like sour cream; add water to thin if necessary. Serve with elbow macaroni or dumplings.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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