CHICKEN PAPRICHE`

Submitted by Lou M. Serra

This is a variation of a Hungarian chicken dish.

Large frying pan w/lid.

Cut up chicken (or use package thighs and breasts).


FIRST: Dry blend 3 tbs paprika, ½ tsp salt, ½ tsp black pepper.

Break skin from chicken (but leave on to re-cover bird) and rub mix on. Replace skin. Let set few minutes.


1-2 sliced onions 2 crushed garlic cloves. (if you use 1 tsp garlic salt… no reg salt.) ½ tsp thyme, ½ tsp ground ginger (optional).

3-4 stems of 1 inch cut celery.

I can diced tomatoes. Or break up whole tomatoes. DO NOT DRAIN.


(0ptional 1/3 cabbage in large pieces. 2”x2”) 1 sliced green pepper.


In large frying pan: enough (0live 0il?) oil to little more than cover pan-. Heat to med-high. Brown chicken on all sides. Lower heat to usable temp. Add vegetables. (including tomato liquid.)

You may need to add some liquid.

Lower heat to low or simmer. Cover (optional) it will cook faster.

Uncovered, you may have to add some liquid at times. If so, use chicken base in hot water. Tbs per cup of water.


You may want to experiment with this on a smaller scale. Everyone’s taste is different.


(This recipe has been tested and used many times.)