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ETHNIC POULTRY

Contents

  • Chicken Paprickash (Hungarian)
  • Taco Chicken

    CHICKEN PAPRICKASH (Hungarian)

    Karen Verderber

  • 3 lbs. frying chicken wet
  • 1 sm. onion chopped
  • 2 tbs. shortening
  • 1 heaping tbs. paprika
  • 2 c. water
  • 1 tsp. salt

    Brown onions in fat, add water and then paprika and salt. Place wet chicken into pan and simmer for approximately 2 hours. When done take chicken out and remove bones from breasts. Gravy: take ½ cup water and add 2 heaping tablespoons flour to make paste and add to sauce. Bring to a boil. Add sour cream and bring to a boil. Strain sauce and then add chicken and heat thoroughly.

    Chicken Paprikash Gravy

  • ½ c. water
  • 2 heaping tbs. flour
  • ½ pt. sour cream

    Combine flour and water to make a paste and add to drippings. Bring to a boil. Add sour cream and bring back to a boil. Strain and then add to chicken and heat thoroughly.

    TACO CHICKEN

    Michaelyn Sloan

  • ¾ c. rice
  • 2-3 cut-up chicken pieces
  • salt
  • ½ pkg. taco seasoning
  • 1 - (8 oz.) can tomato sauce
  • 1-½ c. water
  • 1 green pepper, chopped
  • 1 c. cheese, grated

    Place rice in greased 9 x 13-inch pan, then add chicken pieces on top. Salt chicken. Mix together taco seasoning, tomato sauce, and water. Pour over chicken. Cover tightly. Bake in 350° oven for 1-½ to 2 hours. Then 15 minutes before done, sprinkle with cheese and green peppers.

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