Hungarian Chicken Paprikash

1. 1

   Saute the onion with the oil in a very deep frying pan, or a non-stick pot.

2. 2

   Salt it so that the layers separate and become filmy.

3. 3

   When the onions are golden and limp, turn down the heat as low as possible, shove the onions to the side of the pan and add the paprika.

4. 4

   You must be VERY CAREFUL not to let the paprika burn.

5. 5

   Keep stirring it in the oil to keep this from happening.

6. 6

   After the paprika is cooked (about two minutes) mix in the onions again and add the chicken.

7. 7

   Turn up the heat a bit.

8. 8

   You have to keep stirring so the paprika doesn't stick to the pan.

9. 9

   The chicken will start to release juices.

10. 10

    Add the water.

11. 11

    Let simmer for about an hour, stirring periodically.

12. 12

    Serve over boiled potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.