Chicken Paprikansh

1. 1

   Cover bottom of a heavy kettle with onions. Brown onions in oil. Cover with Hungarian sweet paprika to make it dark red.

2. 2

   Add red cayenne pepper or dried hot pepper flakes.

3. 3

   Mix and once onions are completely browned, begin with biggest pieces of chicken, fat side down. Salt and pepper each layer.

4. 4

   Add 1 cup water after it is cooking well.

5. 5

   Cover and cook over low heat until chicken is ready to fall off the bones (1 1/2 to 2 hours). Pour off the broth into another pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.