Chicken Paprika With Yogurt (paprikas csirke)
1 chicken (about 3 lb., 1 1/2 kg), cut into 6 joints
2 oz (50 g) lard
1 onion, finely chopped
2 tablespoons paprika
2 teaspoons salt
1 green pepper, cut into strips
3 tomatoes, blanched, peeled, seeded and chopped
1/4 pint (150 ml) chicken stock
1/2 pint (300 ml) yogurt stabilized with 1 egg or 1 tablespoon plain
flour
Instructions: Wash and dry the chicken joints. Melt the lard in a large,
heavy-based saucepan or casserole. Add the pieces of chicken and fry on both
sides until golden brown, then place on a plate. Add the onion to the remaining
lard, cover and cook very gently for about 20 minutes until soft and golden.
Stir in the paprika, salt, green pepper and chopped tomatoes. Return the chicken
joints and pour in the stock. Turn the joints to ensure they re coated with the
vegetables and liquid. The joints should be at least half covered with liquid.
If not add a little more. Cover and simmer gently for up to 1 hour until the
chicken is tender. Remove the joints to a serving dish and keep warm. Pour the
stabilized yogurt into a bowl and stir in 3 to 4 tablespoons of the paprika
sauce. Stir the yogurt mixture into the casserole, heat through, taste and
adjust seasoning if necessary. Pour the sauce over the chicken joints and serve
immediately.