Michael, some recipes for chicken paprikash call for green pepper. We
don't care for the combination. This is the recipe I use. I have made a
few modifications, but can't remember exactly what the original was.

Eva's Chicken Paprikash

2 1/2 to 3 1/2 lbs frying chicken
4 Tbsp lard or rendered fat from salt pork
black pepper and salt, to taste
6 Tbsp sweet Hungarian paprika
1 cup finely chopped onion
6 Tbsp tomato puree
3 cloves garlic
1 tsp salt
2 cup chicken stock or half stock and half white wine
2 cup sour cream

Sprinkle the chicken pieces with salt, black pepper, and 2 Tbsp paprika.
Melt 4 Tbsp fat in a heavy sautee pan. When the fat is hot, add the
chicken pieces and saute quickly over medium heat until meat turns white
and is firm to the touch. Remove chicken to roasting pan.

Increase the heat and add the chopped onion, 2 Tbsp paprika, tomato puree,
and the garlic cloves, which has been mashed with the 1 tsp salt. Stir all
ingredients until the fat sizzles. Add 1 cup stock, cover the pan and cook
until the onions become pulpy. (At this point I put the whole lot into the
food processor and puree until smooth, as we prefer a very smooth paprikash
gravy.)

Add to the sauteed chicken in the roasting pan. Sprinkle with 2 Tbsp
paprika and salt and pepper. Bake at 275 for approx. 2 hours.

Remove chicken and keep warm. Add the sour cream and whisk to blend.
Return chicken to gravy. Serve with dumplings.

--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974