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Catholic Recipe: Chicken Paprika

    INGREDIENTS

  • 4 tablespoons butter
  • 2 1/2 pounds broiler-fryer chicken, cut in serving pieces
  • 3 tablespoons flour
  • 2 teaspoons paprika
  • 2 cups water
  • 3 tablespoons minced onion
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/4 cup sour cream
  • cooked rice
  • Details

  • Serves: 6
  • Prep Time: 1-1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Hungary

Also Called: Paprikas Csirke

St. Stephen was the first King of Hungary, a truly apostolic man of great holiness, and a model of a national ruler. He died on the Feast of the Assumption of Mary, August 15, 1038. The day of his burial, August 20, became the national holiday of Hungary, whose main patron he is. The whole Church venerates him as a Saint on September 2, because on this day a great victory over the Turks was obtained in Budapest in 1686 through his intercession. His feast is universally celebrated on August 16.

The people of Hungary observe the feast of their glorious patron with religious and popular traditional celebrations, included a festive dinner at which some national dish is served, such as this chicken paprika.

DIRECTIONS

Heat butter in heavy skillet. Brown chicken until golden on all sides; remove chicken. Blend flour, paprika into butter in skillet. Add water and onion; cook until mixture thickens and comes to a boil. Stir in tomato sauce, salt, pepper, bay leaf; add chicken. Cover; reduce heat. Simmer 45 minutes, or until chicken is tender. Stir sour cream into sauce just before serving over cooked rice.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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