Paprikash Chicken
("PORKOLT")

• 2 1/2 to 3 pounds whole fryer cut-up or your favorite chicken parts

• 3-4 tablespoons chicken or bacon fat (sunflower or vegetable oil may be substituted)

• 2 medium diced onions

• 3 cloves minced garlic

• 3 - 4 chicken bouillon cubes

• *3 - 4 cups water

• 1/4 fresh tomato

• 1/2 yellow or green pepper

• *1 1/2 - 2 teaspoons Hungarian paprika

• *1 teaspoon salt

• * 1/4 teaspoon black pepper

• * 1/8 inch of dried red pepper or a few dashes red pepper seasoning - if desired

• * 1/3 cup water

• *2 - 3 tablespoons cornstarch - (add more if necessary)

• * 1/4 cup sour cream (optional)

Note:  An asterisk (*) means those measurements are approximate and can be altered, allowing you to create your own special flavor.

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Sauté onions and garlic in fat or oil on medium low heat in large pot until transparent or rosy. Remove from stove and stir in paprika. Add water, rinsed chicken parts, bouillon cubes, salt and pepper. Bring to a boil on high heat and then immediately reduce to medium low. Cook slowly uncovered for 30 minutes. Add tomato and yellow or green pepper and cover half of the pot with the lid. Continue cooking for 45 minutes. Add red pepper, stir, and cook for 5 - 10 more minutes. If desired, skim excess oil from top of sauce.

Mix cornstarch and 1/3 cup water in cup. Add slowly to the pot stirring quickly to thicken sauce. If too watery, add more cornstarch mixture. Remove from heat. Taste and add more water or seasoning if  necessary. Make and add more cornstarch and water if not thick enough.  Also, add sour cream if desired and stir in quickly.

Serve over homemade "Nokedli" (pg. 63) or wide flat noodles and Cucumber Salad (pg. 61), dill pickles or broccoli.  Serves 4.