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Chicken Paprika

User Rating 2 Star Rating (1 Review)


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  • 4 chicken leg quarters, cut at joint
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • salt
  • 2 teaspoons Hungarian paprika
  • 1 chicken bouillon cube or equivalent base or granules
  • 3/4 cup boiling water
  • 1 cup evaporated milk


Heat the oil in a deep heavy skillet or Dutch oven. Brown chicken in hot oil over medium heat, turning to brown all sides. Add the chopped onion and continue cooking until onion is tender. Season with 1 teaspoon salt and the paprika. Dissolve bouillon or base in 3/4 cup boiling water; add to chicken. Bring to a boil; lower heat, cover, and simmer for 45 minutes, or until chicken is tender and juices run clear when pierced with a fork. Stir in evaporated milk and heat through. Taste and add salt if necessary.
Serves 4.

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User Reviews

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 2 out of 5
, Member thesalsaman

The comments made when I made this was that it was very bland. Will try Spanish paprika next time.

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